If you’ve ever thought a gluten-free diet meant giving up on the puffy, golden, buttery joy of a proper Yorkshire pudding, I am here to deliver some very good news. This recipe is about to become your new best friend. Whether you’re preparing a special Sunday roast or just craving some serious comfort food, these gluten free Yorkshire puddings rise to the occasion every single time. They’re crispy on the outside, soft and airy on the inside, and absolutely impossible to resist.
Table of Contents
Table of Contents
Why You’ll Love This Gluten Free Yorkshire Pudding
- Surprisingly Simple: With just a handful of pantry staples, you’re minutes away from batter and moments away from bliss.
- Seriously Crispy: Forget soggy or dense puddings. This method gives you that iconic, towering puff with a satisfying crunch.
- Family-Approved: Even your most dedicated gluten-eaters won’t know the difference. These are that good.
- Incredibly Versatile: Perfect alongside your favorite roast, but also amazing with eggs for breakfast or filled with stew for a fun twist.
Perfect GlutenFree Yorkshire Puddings Recipe Pro Tips
- Total Time: 65 minutes
- Yield: 12 puddings 1x
Description
Master glutenfree Yorkshires with our expert tips failsafe recipe No wheat needed for perfect puffed puddings every time Your roast dinners craving awaits
Ingredients
Instructions
Notes
A recipe for crispy, puffy, and delicious gluten-free Yorkshire puddings that are simple to make and impossible to resist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: British
Nutrition
- Serving Size: 12 puddings
- Calories: 85 kcal
- Sugar: 1 g
- Fat: 5 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 2 g
Gathering Your Ingredients
This is where the magic starts. The beauty of this recipe is in its simplicity. Here’s what you’ll need:
- 1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk, at room temperature
- 1/2 cup (120ml) water
- 1/4 cup (55g) beef drippings or vegetable oil
The Simple Steps to Pudding Perfection
- Make the Batter: In a large mixing bowl, whisk together the gluten-free flour and salt. Create a well in the center and crack in the eggs. Gradually whisk the eggs, slowly incorporating the flour from the sides. Once combined, gradually whisk in the milk and water until you have a smooth, thin batter with the consistency of heavy cream. Don’t overmix! Let the batter rest for at least 30 minutes at room temperature. This is a non-negotiable step for the best rise.
- Heat the Pan: While the batter rests, place a 12-cup muffin tin or a Yorkshire pudding pan in the oven. Preheat your oven to 425°F (220°C) and let the empty pan get screaming hot for a good 10-15 minutes.
- Add the Fat: Carefully remove the hot pan from the oven. Quickly add about a teaspoon of beef drippings or oil to each well. It should sizzle immediately.
- Pour and Bake: Give your rested batter a quick stir, then immediately pour it evenly into the hot fat-filled wells, filling each about halfway. Quickly return the pan to the oven and bake for 20-25 minutes. Do NOT open the oven door during the first 15 minutes! You need that steady, hot air to work its puffing magic.
- Serve Immediately: They are best served straight from the oven, proudly puffed and golden brown.
My Go-To Equipment
You don’t need anything fancy for this, but a few key tools make all the difference. A good 12-cup muffin tin is my go-to for perfect individual puds. A solid whisk and a glass measuring cup with a spout for easy pouring are also kitchen heroes here.
Pro Tips & Fun Variations
- Rest Time is Key: I know, waiting is the hardest part! But letting the batter rest allows the flour to fully hydrate, which is crucial for the signature airy texture in gluten free baking.
- Hot, Hot, Hot: The panic of pouring batter into a spitting-hot pan is real, but it’s the secret to the crispy base. Be brave and work fast!
- No Peeking! I’ll say it again: resist the urge to open that oven door. A sudden drop in temperature is the number one reason puddings deflate.
- Dairy-Free? No problem! Swap the whole milk for an unsweetened, unflavored plant-based milk like oat or almond.
What to Serve With Your Glory
Obviously, these are a match made in heaven with a classic roast beef dinner and a generous pour of rich gravy. But don’t stop there! They’re also fantastic with a fried egg tucked inside for a hearty breakfast, or as a base for a creamy chicken stew. For a lighter pairing, a simple fresh green salad with a tangy vinaigrette balances the richness beautifully.
A Quick Look at the Facts*
*Approximate values per pudding.
- Calories: 85
- Fat: 5g
- Carbs: 8g
- Protein: 2g
This recipe proves that going gluten-free doesn’t mean missing out on the classics. These gluten free Yorkshire puddings are a triumph—easy to make and even easier to love. They’ll bring that special, celebratory touch to any meal and have everyone at the table asking for seconds. So preheat that oven, and let’s make some memories.
Your Gluten Free Yorkshire Pudding Questions, Answered
Can I make the batter ahead of time?
Absolutely! You can whisk the batter together, cover it, and let it rest in the refrigerator for up to 24 hours. Just give it a good stir and let it come closer to room temperature for about 15 minutes before you’re ready to bake.
Why did my puddings not rise?
The usual culprits are not-hot-enough fat, overmixed batter, or—the big one—opening the oven door too early. That blast of cold air shocks them right as they’re trying to puff up. Keep that door shut!
Can I use a different type of fat?
Yes! While beef drippings give an authentic, savory flavor, vegetable oil, avocado oil, or even melted duck fat work wonderfully. The key is to use a fat with a high smoke point that gets nice and hot.
How should I store leftovers?
They are always best fresh, but you can store cooled leftovers in an airtight container at room temperature for a day. Re-crisp them in a 350°F (175°C) oven for 5-7 minutes to bring them back to life.
Are Yorkshire puddings and popovers the same thing?
They are very close cousins! Both are simple batters of flour, eggs, and milk. The main difference is traditionally in the pan and the fat; Yorkshires are made in a hot pan with beef drippings, while popovers are often made in a specialized popover pan with butter or oil. This recipe works brilliantly for both!