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–+ servings
A pile of tall Yorkshire Puddings in a serving bowl
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Best Ever Gluten-Free Yorkshire Puddings (without cornflour)

These are the best Gluten-Free Yorkshire Puddings made without cornflour or xanthan gum. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.
Prep Time10 minutes
Cook Time20 minutes
Resting time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: British
Servings: 12 puddings
Calories: 133kcal
Author: Georgina Hartley

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
Metric - US Customary

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. 
  • 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.

Make Ahead

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 fan assisted / gas mark 6 / 400°F for 5 minutes.

Freeze

Once cooled flash freeze the Yorkshire Puddings on a baking tray then transfer to a ziplock bag and freeze for up to 2 months.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition Information

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.

Nutrition

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