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This is the best Gluten-Free Yorkshire Pudding Recipe and doesn't need any cornflour (corn starch) or xanthan gum. They are majestically tall and crisp with a fluffy breaded interior, making them ideal for mopping up the gravy after your Sunday Roast.
Jump to:
- Watch the Video
- Why You’ll Love This Recipe
- Ingredients and Notes
- How to Make Gluten-Free Yorkshire Puddings Without Cornflour
- Expert Tips
- FAQS
- Variations and Substitutions
- Serving SuggestionsÂ
- How to Store
- Shop the Recipe
- More Gluten-Free Sunday Lunch Side Dishes You’ll Love!
- Best Ever Gluten-Free Yorkshire Puddings (without cornflour)
- Adaptation
- Â
Yorkshire Puddings are traditionally served with roast beef but you are missing a trick if that is the only time you will eat them. We love our Yorkshires and happily make them from scratch weekly to serve with beef, chicken, lamb, or pork. Our festive table would not be complete without this glorious side dish served alongside our turkey.
However, if you have been victim to a flat, fallen or soggy Gluten-Free Yorkshire pudding which has stuck like cement to the tin then you are not alone. The absence of gluten, which is a crucial protein for the structure and elasticity in traditional recipes, often means it's harder for puddings to achieve the majestic rise or the crisp, light and airy texture that we know and love.
Many Gluten-Free Yorkshire Pudding recipes use just cornflour (cornstarch) to achieve the desired texture and this can be a simple recipe as the results are very high and crisp. But they are missing for me the slightly chewy and tender body of the Yorkshire, the bit that is so great at mopping up your gravy.
So I created this irresistible gluten-free version, with a quick blend of gluten-free flours, so it's more in keeping with the Yorkshire Puddings we had growing up for our Sunday Roast Dinner. The results are a beautifully high, crisp puffy pudding with a soft light squidgy interior.
I'll show you how easy it is to create the perfect blend of gluten-free flours for this recipe so you can produce perfect Gluten-Free Yorkshire Puds every time which will never stick to the tin!
Watch the Video
Why You’ll Love This Recipe
- These Gluten-Free Yorkshire Puddings are sky-high crisp on the outside with a beautiful fluffy yet chewy inside, so you can use them to mop up your gravy when you feel like you can squeeze in a few more mouthfuls.
- This recipe has a rich and savoury flavour thanks to the meat drippings which add a subtle umami depth.
- To create a good smooth batter, no xanthan gum is required to bind these Gluten-Free Yorkshire Puddings. Instead, we use the right gluten-free flour blend to achieve the required texture and structure.
- No cornflour (corn starch) is needed so it's a perfect if you need to avoid this gluten-free flour.
Ingredients and Notes
Gluten-Free Flours
The key to Gluten-Free Yorkshire Pudding is in the gluten-free flour mix.
- Sweet Rice Flour (glutinous rice flour): Adds the chew and the sticky bind of the pudding.
- Rice Flour: This neutral flour helps to balance the sweetness of the sweet rice flour.
- Potato Starch: Gives these Yorkshire Puddings the necessary lift and crisp outer crust.
I do not recommend using a ready-made flour blend like a 1:1 cup for cup branded flour or plain gluten-free flour as you need much more starch than these blends provide to create the right height and texture for your Yorkshire Pudding.
Additional Ingredients
- Whole Milk: You can substitute for plant-based milk if you need your Yorkshire Puddings to be dairy-free.
- Eggs: This recipe uses medium-sized eggs, 60g each.
- Sea Salt: Adds gentle flavour that isn’t as harsh as table salt.
- Fat: My preference is using the dripping for your roast meat but you can substitute for ghee, which gives a lovely flavour. Vegetable oil or groundnut oil (which is what I used in the photos) is fine too.
How to Make Gluten-Free Yorkshire Puddings Without Cornflour
For full recipe instructions, go to the recipe card at the end of this post.
- Whisk together the milk and eggs in a large measuring jug until smooth. Set aside for a moment.
- Whisk together the gluten-free flours and salt in a large mixing bowl, then make a well in the centre of the flour mixture and pour in the milk and eggs, whisking until you achieve a smooth batter mix. Pour back into the jug, then rest for 30 minutes.
- Grease a 12-hole muffin tin all over with baking spray. Then drop in ¼ teaspoon of fat into the bottom of each hole.
- Place the tin in the oven and heat for 10 minutes.
- Remove the muffin tin from the oven and pour the yorkshire pudding mixture in straightaway, almost to the top of each hole.
- Place the tin back into the oven and bake for 20 minutes.
Expert Tips
- No leavening agents are needed. There is no need for any extra-raising agents in this recipe. Instead, the trick to Yorkshire Puddings is to crank your oven temperature up really high. The burst of heat coupled with the potato starch in the flour mix will ensure your Yorkshires raise the roof.
- Use the right tin. If your puddings are sticking to the tin then I really recommend investing in a very good non-stick tin or even better if your budget allows an aluminium muffin tin. They are a little more spendy but they are magic so your bakes will never stick to the tin and can be used for muffins too.
- Grease the tin well. To really ensure that the Yorkshires don’t stick to the muffin tin, you must grease it well, both in the holes and on the surface of the tin. I use spray grease over the whole tin just to be sure, the same kind I use with my baking, as well as the fat needed in each muffin hole.
- Use quality fat. You must put ¼ teaspoon of good fat in the bottom of each hole. Your best choice will be the beef drippings or whatever meat you are roasting, but if you are making the puddings to serve with something other than a roast dinner, be sure to use a hot oil with a high smoke point.
- Rest the batter. I recommend resting the batter for 30 minutes before you bake the puddings. This gives the rice flour time to absorb the liquid and balance out the flour mix.
- Bake at a high temperature. You must put the greased tin in the oven at a high temperature for at least 10 minutes for the fat to sizzle before adding the yorkshire pudding mixture. Hot tins are essential as when you pour your batter into the fat, it must start cooking immediately. This will give your puddings their essential rise. Do not open the oven door while baking!
- Cooking timings for a roast dinner. If you are making Yorkshire Puddings to serve alongside roast meat, I suggest that as soon as your meat is ready, turn up the oven to the right temperature and cook your Yorkshires in the twenty-minute resting period of the meat. As Jamie Oliver says - you should dedicate your whole oven to your Yorkshire Puddings - since that heat has to be high!
FAQS
You can make your Yorkshire Pudding batter up to 24 hours before you bake them. Store the batter in the measuring jug in the fridge until needed. Give it a little whisk before you pour it into the muffin tin. You could also bake the Yorkshire Puddings in advance, but they do lose a little height after a while. When stored in an airtight container they will last for up to 3 days.
If your puddings didn't rise it could be because you didn't allow the batter to rest, or the oven wasn't fully preheated or your muffin tin and fat were not hot enough. Another cause can be overmixing the batter. Ensure the batter rests for at least 30 minutes, preheat the oven thoroughly, and avoid overmixing to preserve air bubbles.
If you don't have the right ratio of liquid to flour, you don't allow the batter to rest, or you don't start with a hot oven, the result can be dense puddings. Follow the recipe, allow the batter to rest for at least 30 minutes, and ensure you've turned up the heat in your oven.
Variations and Substitutions
Dairy-Free: Swap the whole milk in the recipe for a plant-based alternative. I like oat milk here but you can use cashew or almond milk. Coconut milk is too overpowering.
Vegetarian: Use fats with a high smoking point instead of meat drippings. I use ghee or groundnut oil (but you can use vegetable oil) and it works incredibly well.
Serving Suggestions
You don’t only have to serve these perfect Yorkshire Puddings at a roast dinner. Next time, try serving with…
- Grilled meat. In particular, a pork or lamb chop.
- Cauliflower cheese. Especially if you stuff the Yorkshire Puddings with the cauliflower cheese!
- Ice cream! That’s how they do it in Yorkshire! You have a gloriously indulgent dessert with the highest quality vanilla ice cream and a drizzle of golden syrup.
✨If you love Yorkshire Puddings you are also sure to love this Gluten-Free Toad in the Hole recipe. It is such a family favourite.✨
How to Store
Room Temperature: Allow them to cool completely, then store them in a ziplock bag and keep them in the fridge for up to 3 days.
Reheat: Place them on a baking tray (no need for a muffin tin) and bake in a preheated oven at 200°C / 180°C fan assisted / gas mark 6 / 400°F for 5 minutes.
Freeze: Yorkshire Puddings freeze very well. Remove from the tin and allow to cool completely, then flash freeze on a baking tray. Once frozen, transfer to a ziplock bag and store in the freezer for up to 2 months.
Defrosting: Remove from the freezer when you want to de-frost (you can de-frost one at a time rather than all 12 at once). Allow to defrost at room temperature before reheating.
Shop the Recipe
- Measuring jug with lid
- Regular 12-hole muffin tin
- Cake release spray
- Ghee
- Gluten-Free Sweet Rice Flour
- Gluten-Free Potato Starch
More Gluten-Free Sunday Lunch Side Dishes You’ll Love!
✨Have you tried these Gluten-Free Yorkshire Puddings? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Best Ever Gluten-Free Yorkshire Puddings (without cornflour)
Ingredients
- 300 ml whole milk
- 4 eggs - medium sized, 60g each
- 100 g sweet rice flour - (glutinous rice flour)
- 100 g white rice flour
- 50 g potato starch
- ½ teaspoon sea salt
- 1-2 tablespoons dripping from your roast meat - *substitution below
Instructions
- Whisk together the milk and eggs in a large measuring jug until smooth. Set aside for a moment.
- Whisk together the flours and salt in a large mixing bowl then make a well in the centre of the flours and pour in the milk and eggs whisking all the time until the batter is smooth.
- Pour the pudding batter back into the measuring jug for easy pouring and rest for 30 minutes.
- Pre-heat the oven to 220°C / 200°C fan assisted /gas mark 7 / 425°F.
- Grease a 12 hole muffin tin, in all the holes and the surface of the muffin tin. Drop in ¼ teaspoon of the fat dripping from your roast meat.*
- Place the tin in the oven and heat for 10 minutes.
- Remove the muffin tin from the oven and immediately pour the batter into each hole of the muffin tin ¾ way to the top of each hole.
- Place the tin back into the oven and bake for 20 minutes when the Yorkshire Puddings should be crisp, golden and have risen gallantly.
- Serve immediately.
Video
Notes
Adaptation
Adapted from Jane Grigson’s Yorkshire pudding which I made for years before becoming gluten-free. Can’t believe I’m saying this but I actually prefer this GF version (sorry Jane!)Ingredients
- Gluten-Free Flours. I do not recommend substituting any of the flours in this recipe.
- Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- Fat / Meat Drippings. You can substitute for vegetable oil, ghee or groundnut oil - any oil with a high smoking point.
Dairy-Free Version
Just swap the whole milk for a plant based alternative. Oat milk, cashew milk or almond milk.Cooking Tips
- Greasing. So that the Yorkshires don’t stick to the muffin tin you must grease it really well, both in the holes and on the surface of the tin. I use spray grease.
- The fat. You must put ¼ teaspoon of good fat in the bottom of each hole.Â
- Rest the batter. I recommend resting the batter for 30 minutes before you bake the puddings.Â
- High temperature. You must put the greased tin in the oven at a high temperature for at least 10 minutes for the fat to really sizzle. As soon as you pour your batter into the hot fat it needs to start cooking immediately.Â
- Cooking timings for a roast dinner. If you are making to serve alongside a roast meat, then I suggest as soon as your meat is ready, turn up the oven to the right temperature and you can cook your Yorkshires in the twenty minute resting period of the meat.
Donna says
Hi hope you are still answering questions….can I use brown rice glutinous flour and brown rice flour as substitutes? Thanks.
Georgina Hartley says
I don't see why not but I haven't used them before in this recipe so let me know how it goes.
Jenny says
Would corn starch be a viable sub for the potato starch given it crisps and should lighten the mix for rise?
Georgina Hartley says
Yes you can swap the potato starch for cornstarch.
Yvette says
Can you make these ahead and freeze?
Thanks!
Georgina Hartley says
Hi Yvette, yes you can! And they actually re-heat very well. Defrost them overnight on the kitchen counter then place them on a baking tray and re-heat in an oven pre-heated to 190C / 170C fan. They just take about 10-15 minutes to heat up again and are usually extra crispy on the re-heat which is rather delicious.