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.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: British

Servings: puddings

Calories: 133kcal

Author: Georgina Hartley

Ingredients

300 ml whole milk
4 eggs
100 g sweet rice flour
100 g white rice flour
50 g potato starch
½ teaspoon salt
2 tablespoons ghee or dripping from your roast meat

Instructions

Pre-heat the oven to 220°C fan assist/200°C/gas mark 7.
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.
Place the tin in the oven and heat for 10 minutes.
In a jug whisk together the milk and eggs until smooth. Set aside for a moment.
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.
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.
Place the tin back into the oven and cook for 20 minutes.
The Yorkshire puddings should be crisp and have risen gallantly. Serve immediately.

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!)

Nutrition