Gluten Free Yorkshire Pudding recipe

3 yorkshire puddings on a white place with a grey napkin in the background

4.87 from 46 votes

Perfect homemade gluten free 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.

Prep Time5

Cook Time25

Course: Side Dish

Cuisine: British

Servings: puddings

Calories: 107kcal

Author: Amanda

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

NOTE: Always check that all your ingredients are gluten free. Importantly if based in America use Cornstarch instead of Cornflour. As UK Cornflour is the same as U.S Cornstarch.

Being that I have not made these Yorkshire puddings using U.S Cornstarch. Any further feedback from anyone who gives it a try is welcome.

STORAGE: 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.

FREEZING: 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 high temperature for 5-10 minutes to get them nice and crispy.

PORTION SIZE: Alternatively If you don't want to make 12 puddings this recipe is easily halved to make 6 puddings instead. As they freeze really well I always make the 12 and freeze and then have some ready for my next Sunday roast.

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