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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: 12 puddings
Calories: 133kcal


  • 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


  • 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.


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!)


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