No Sunday roast is ever complete without Yorkshire Puddings. The best Gluten free Yorkshire puddings recipe. Perfect no fail recipe that tastes delicious and is so easy to make you will want to make them every time you have a Sunday roast. Also, everyone in my family loves them, even those who don't require a Gluten free diet. At least for me, I have yet to find a shop bought Gluten free Yorkshire Puds recipe that tastes as good.
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Homemade Yorkshire Puddings are the perfect accompaniment to a traditional Sunday roast dinner and taste amazing with lashings of gravy. This gluten free Yorkshire pudding also goes perfectly as a side dish to my gluten free beef stew. Traditionally Yorkshire puds are a perfect side dish known in the UK and very similar to the American Popovers but instead of individual muffin molds use a Muffin Tin Similar to the one I used.
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Important recipe advice and tips
How to make Perfect Yorkshire Puddings
Firstly always ensure that oil is really hot before adding the mixture. Preferably I always use Vegetable oil as it cooks at a higher temperature than other oils.
Keep the oven door closed while pouring the Yorkshire pudding mixture into muffin tins as you do not want the oven to drop in temperature.
Also, It should be noted not to refill or top-up after the mixture is poured as the Yorkshire pudding mixture will begin to cook as soon as it is added to the hot oil.
Finally, ensure the oven door remains closed during the cooking process as this will result in the Yorkies sinking if not. Do not be tempted to open before they are ready!
Following the above steps will result in your gluten-free Yorkshire Puddings being beautifully risen and puffy.
Ingredients & equipment needed for the recipe
EQUIPMENT
INGREDIENTS
- 120 g Cornflour (Cornstarch in U.S)
- 180 ml Milk
- 4 Eggs
- pinch Salt and Pepper
- 12 tsp Vegetable oil for Tin
Instructions
- Preheat Oven to 220°C/425°F/Gas mark 7
- Place 1tsp of oil in each muffin hole of your tin and place in the hot oven.
- While the oil is heating up you can make your gluten free Yorkshire pudding mixture.
- Add cornflour and milk together and mix well ensuring there are no lumps.
- Beat eggs well and add to milk and cornflour mixture then mix until combined. Then add a pinch of salt and pepper if desired.
- Transfer mixture into a jug as this makes it easier to pour into muffin tins. When oil is really hot remove tin carefully from the oven ensuring you close the oven door once the tin is removed.
- Pour the gluten free yorkshire pudding mixture into muffin tin half filling each hole and then pop back in the oven. Try and make this step as fast as you can as you don't want the oil to cool too much.
- Cook in the oven for approximately 25-30 minutes until puddings are beautifully golden brown. Don't open the oven before they are ready as they will sink. See my Tips above for the perfect yorkshires.
Recipe FAQs
They will go perfectly with any traditional roast dinner, Beef stew, really anything that has lashings of gravy. Alternatively, you can fill the pudding holes with some of your favorite foods such as brie and mushroom, or for the sweeter tooth hot apple with a scoop of ice cream.
Be sure to have a hot preheated oven and do not open the oven door during the cooking time as this will result in deflated Yorkshire puddings.
Yes of course. Just half the recipe ingredients but follow the same cooking time. This recipe for 6 Yorkshire puds only requires 2 eggs and less milk and cornflour (Cornstarch in the US).
Yes just switch out the milk for your preferred dairy-free version to make dairy free Yorkshire pudding.
They can be stored in an airtight container in the fridge for you to enjoy for up to 5 days. Reheat in the oven at a high temperature for 5 minutes to get them nice and crispy.
Yorkshire puddings freeze really well can be frozen in a freezer safe bag/container for up to 3 months. Always reheat in the oven on high temperature for 5-10 minutes to get them nice and crispy.
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Gluten Free Yorkshire Pudding recipe
Equipment
- 12 Hole muffin tin
Ingredients
- 120 g Corn flour Cornstarch in U.S
- 180 ml Milk
- 4 Eggs
- pinch Salt and Pepper
- 12 teaspoon Vegetable oil for Tin
Instructions
- Preheat Oven to 220°C/425°F/Gas mark 7
- Place 1tsp of oil in each muffin hole of your tin and place in the hot oven.
- While the oil is heating up you can make your mixture.
- Add cornflour (cornstarch in the US) and milk together and mix well ensuring there are no lumps.
- Beat eggs well and add to milk and cornflour (cornstarch in the US) mixture then mix until combined. Then add a pinch of salt and pepper if desired.
- Transfer mixture into a jug as this makes it easier to pour into muffin tins. When oil is really hot remove tin carefully from the oven ensuring you close the oven door once tin is removed.
- Pour mixture into muffin tin half filling each hole and then pop back in the oven. Try and make this step as fast as you can as you don't want the oil to cool too much.
- Cook in the oven for approximately 25-30 minutes until puddings are beautifully golden brown. Don't open the oven before they are ready as they will sink. See my Tips above for the perfect Yorkshire puddings.
Notes
I hope you enjoyed this gluten free Yorkshire puddings recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Kat
I made the Yorkshire puddings yesterday and they turned out perfect!