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: 12 puddings
- 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
- 2 tablespoons ghee or dripping from your roast meat
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 fan assist/200°C/gas mark 7.
Grease a 12 hole muffin tin, in all the holes and the surface of the muffin tin. Drop in either ½ teaspoon ghee into the bottom of each hole or some of the 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.
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!)
I do not recommend substituting any of the flours in this recipe.
Just swap the whole milk for a plant based alternative. Oat milk, cashew milk or almond milk.
- 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 ½ teaspoon of good fat in the bottom of each hole.
- Rest the batter. I recommend resting the batter for 30 minutes before you bake the puddings.
- 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.
- 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.
You can make the batter up to 24 hours ahead of when you choose to bake your Yorkshire Puddings.
You can also bake the Yorkshire Puddings ahead and store in the fridge for up to 2 days. Re-heat in an oven pre-heated to 200°C/ 180°C / gas mark 5 for 5 minutes.
Once cooled flash freeze the Yorkshire Puddings on a baking tray then transfer to a ziplock bag and freeze for up to 2 months.
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 Yorkshire Pudding.
Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 130mg | Potassium: 107mg | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.4mg