Gluten-Free Yorkshire Puddings

Rise & Shine

Make Gluten Free Yorkshire Puddings That Rise Every Time with this foolproof, simple 4 step recipe! If you’ve struggled to get gluten free Yorkshires to puff up, stay tall, and turn golden and crispy — this video will show you exactly how to get the perfect rise every single time. Results so good, they would satisfy Gluten and Non Gluten eaters alike.

Whether you're cooking a gluten free Sunday roast, starting a gluten free diet, eating gluten free for coeliac disease, cooking for loved ones or just craving a classic British side, this recipe gives you crispy outsides + light, airy centres, without any strange substitutes.

Ingredients List

Always Check Labels for Gluten Free
  • 100g Cornflour (for lift + crispness)
  • 3 Large Eggs
  • 150ml Whole Milk (or dairy-free alternative)
  • Large Pinch of salt
  • Hot oil, beef dripping, goose fat (something with a high burn point)

How to Make

Preheat the Oven & Oil (Essential for Rise)
Preheat oven to 210°C / 410°F. Add ½ tsp oil to each hole of a Yorkshire pudding or muffin tin. Place the tin in the oven until the oil is shimmering and lightly smoking.
Make the Gluten-Free Batter
Whisk together eggs and milk. Slowly add the cornflour, a little at a time, to avoid lumps. Add a good pinch of salt. Rest the batter for at least 30 minutes at room temperature. Tip: You can make the batter ahead and refrigerate overnight. Bring back to room temp before using.
Pour Batter into the Hot Tin (Work Quickly)
Carefully remove the hot tin from the oven. Pour batter into each hole: ½ full for 12 Yorkshires. ⅔ full for 6 large Yorkshires. Return to the oven immediately. Reduce temperature to 200°C / 390°F. ⛔ Do NOT open the oven door!! Cook for 26 minutes (½ full). Cook for 28–30 minutes (⅔ full).
Serve or Reheat
Serve immediately or allow to cool. If making ahead, reheat in the oven for 2 minutes and they’ll be as good as freshly baked.

Gluten-Free Yorkshire Puddings