Gluten-Free Yorkshire Puddings

5 from 3 votes

Gluten-Free Yorkshire Puddings

These perfectly crispy Gluten-Free Yorkshire Puddings are a quintessentially British side dish typically served with roast beef or other roast dinners.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: british, English

Diet: Gluten Free, Halal

Servings: people

Calories: 258kcal

Author: Ayla Clulee

Equipment

Ingredients

2 medium eggs (room temperature)
50 g gluten-free plain flour (all-purpose flour)
50 g cornflour
150 ml semi-skimmed or full-fat milk
¼ teaspoon salt
4 tablespoon beef dripping or oil

US Customary - Metric

Instructions

Preheat the oven to 220° C (430° F).
In a mixing bowl or jug, whisk together eggs, gluten-free flour, and cornflour until smooth and there are no lumps.
Add the milk along with the salt and whisk together until no lumps remain. Your batter should be thin with no lump at all. Use a stick blender if there are some lumps you can't get rid of.
Place the batter in the fridge for 15 minutes, until the oil is piping hot.
When the tin is heated, remove it carefully from the oven and put 1 tablespoon of fat in each hole, and pop it in the hot oven until the fat is piping hot.
Remove the Yorkshire pudding pan from the oven, and quickly fill each hole of the muffin tin with batter about ¾ of the way full then quickly return to the oven.
Bake the Yorkshire puddings for 8 minutes, reduce the heat down to 180° - 360° F and bake them for another 7 to 8 minutes, until they are puffed, golden brown, and crispy. Do not open the oven door at this stage!

Notes

Weigh your ingredients correctly using an electronic scale.
Avoid using self-raising flour or baking powder in the batter. You would end up with flat Yorkshire puddings!
Make sure the pudding batter is lamp free. Use a stick blender if necessary in order to achieve a smooth batter.
Let the batter rest for half an hour in the fridge before cooking your Yorkshire Puddings.
Make sure the oven, Yorkshire Pudding tin, and oil are VERY hot before pouring your batter into the tin.
Keep the oven door shut to retain the heat whilst you're filling the Yorkshire pudding holes. Then get the tray back into the hot oven as soon as possible.
Do not open the oven door while cooking the Yorkshire puddings as they will deflate if not cooked entirely
You can prepare the batter up to 3 days in advance and bake it when you need your Yorkshire Puddings.

Nutrition