Gluten-Free Yorkshire Puddings
These are the best Gluten-Free Yorkshire Puddings. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.
Servings Prep Time
12 10minutes
Cook Time
Servings Prep Time
12 10minutes
Cook Time
  • 300ml whole milk
  • 4 eggs
  • 100g sweet rice flour
  • 100g white rice flour
  • 50g potato flour
  • ½teaspoon salt
  • 2tablespoons ghee or dripping from your roast meat
  1. Pre-heat the oven to 220°C fan assist/200°C/gas mark 7.
  2. Completely grease a 12 hole muffin tin with spray oil if you have it. Then drop in either ½ teaspoon ghee into the bottom of each hole or some of the dripping from your roast meat.
  3. Place the tin in the oven and heat for 10 minutes.
  4. In a jug whisk together the milk and eggs until smooth. Set aside for a moment.
  5. In a large mixing bowl whisk together the flours and salt then make a little well in the centre of the flours and pour in the milk and eggs whisking all the time until the batter is smooth.
  6. Pour the pudding batter into a jug for easy pouring. Then remove the muffin tin from the oven and straightaway pour the batter almost to the top of each hole.
  7. Place the tin back into the oven and cook for 20 minutes.
  8. The Yorkshire puddings should be crisp and have risen gallantly. Serve immediately.
Recipe Notes

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!)