No Sunday roast is ever complete without Yorkshire Puddings. This Gluten free Yorkshire puddings recipe is a perfect no-fail recipe that tastes delicious. They are so easy to make you will want to make them every time you have a Sunday roast.
Everyone in my family loves them, even those who don't require a Gluten-free diet. In my opinion, using cornflour makes the best gluten free Yorkshire puddings. I have yet to find a shop-bought Gluten free Yorkshire Puds recipe that tastes as good.
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Why we love this recipe
- Made in 30 minutes
- Gluten free - Uses only gluten-free ingredients.
- Crispy and rise well - Cornflour Yorkshire puddings rise really well and turn our perfectly crispy.
- Only 4 ingredients - Only a few ingredients are required plus oil for the muffin tin.
- Freeze well - They can be made in advance and frozen. They taste just as good reheated straight from the freezer.
Ingredients
- Cornflour - Cornstarch in U.S. see my cornstarch vs cornflour post for more information regarding the difference. Cornstarch in the US is known as cornflour in the UK.
- Milk - I used whole milk but this will also work well with semi-skimmed milk.
- Eggs - Be sure your eggs are at room temperature.
- Salt & Pepper - to add seasoning and flavor to the gluten free yorkies.
- Vegetable oil for Tin - I prefer to use vegetable oil as it cooks at a higher temperature. An oil or fat that cooks at a high temperature like sunflower oil, fat (such as goose fat), and beef drippings.
Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten-free Yorkshire puddings. See the recipe card below for more detailed recipe instructions.
Step 1: 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.
Step 2: Add cornflour and milk together and mix well ensuring there are no lumps.
Step 3: Beat eggs well and add to milk and cornflour mixture then mix until combined. Then add a pinch of salt and pepper if desired.
Step 4: Transfer the mixture into a jug as this makes it easier to pour into muffin tins. When oil is really hot remove the tin carefully from the oven ensuring you close the oven door once the tin is removed.
Step 5: Pour the gluten-free Yorkshire pudding mixture into the muffin tin half filling each hole and then pop it 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.
Step 6: 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.
Notes: See my Tips below for the perfect yorkshires that don't sink and are beautifully risen.
Expert Tips
Follow my no-fail tips for how to make perfect Yorkshire puddings.
- Firstly always ensure that the 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 the door before they are ready!
Following the above steps will result in your gluten-free Yorkshire Puddings being beautifully risen and puffy.
Serving suggestions
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 12-hole muffin tin.
- Roast Meat - Homemade Yorkshire Puddings are the perfect accompaniment to a traditional Sunday roast dinner. Pair with my gluten free cauliflower cheese for additional side dishes for a roast beef dinner.
- Gluten free Beef stew - Yorkshire puddings taste amazing with lashings of gravy from the beef stew.
- Sausage and mash - A great side dish to pair with sausage and mashed potatoes.
- Stuffed Yorkshire pudding - If you are feeling adventurous why not try stuffing the cooked Yorkshire puddings with various fillings such as scrambled egg and bacon for a tasty breakfast.
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 at a high temperature for 5-10 minutes to get them nice and crispy.
More gluten free recipes
📖 Recipe
Gluten Free Yorkshire Pudding recipe
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 12 Hole muffin tin
Ingredients
- 120 grams Cornflour Cornstarch in U.S
- 180 ml Milk
- 4 Eggs
- pinch Salt and Pepper
- 12 teaspoons 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
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
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.
Candace
These turned out amazing! I'm from Canada so I used traditional cornstarch. Husband isn't gluten free and said these are as good if not better than when I make them with white flour.
Amanda
Thank you Candace for the amazing feedback. It makes me so happy to know that you enjoyed the recipe.
Anya
This recipe is amazing! My partner is GF so I use this for both of us, I have made 12 small ones, giant ones to fill with stew and used it for toad in the hole and it works every single time, I have definitely shared this recipe 😊 thank you so much!
Amanda
Thank you Anya for the amazing feedback. It makes me so happy that you also enjoyed the recipe. Thank you so much for sharing ☺️
Tracy
I have just made these and they where amazing thank you
Amanda
Thank you Tracy. I am so happy you enjoyed the recipe.
Kat
I made the Yorkshire puddings yesterday and they turned out perfect!