Here’s a perfect Gluten-Free Yorkshire Pudding recipe — crisp on the outside, soft and airy inside, just like the traditional kind! 🥰
Gluten-Free Yorkshire Pudding
Ingredients
-
1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
-
4 large eggs
-
1 cup (240ml) milk (or dairy-free milk like almond or oat milk)
-
½ tsp salt
-
4 tbsp vegetable oil, beef drippings, or duck fat
Instructions
-
Preheat the oven:
Heat your oven to 220°C (425°F). Place a muffin tin or Yorkshire pudding tray inside to heat up. -
Make the batter:
-
In a bowl, whisk together the eggs, milk, and salt until smooth.
-
Gradually add the gluten-free flour while whisking continuously to avoid lumps.
-
Whisk until the mixture is silky and slightly runny (like thin cream).
-
Let the batter rest for 20–30 minutes — this helps it rise beautifully.
-
-
Heat the oil:
-
Remove the hot tray from the oven carefully.
-
Add about 1 tsp of oil or drippings into each muffin cup.
-
Return the tray to the oven for 5 minutes, until the oil is smoking hot.
-
-
Bake:
-
Quickly pour the batter into the hot oil (fill each cup about halfway).
-
Bake for 20–25 minutes without opening the oven door.
-
They’ll puff up and turn golden brown.
-
-
Serve immediately:
Serve piping hot with roast beef, gravy, or even sweet fillings if you like a twist!
Tips for Success
-
Use a blend containing rice flour, tapioca starch, and potato starch for the best texture.
-
For dairy-free, replace milk with unsweetened almond milk and oil instead of drippings.
-
Avoid opening the oven too early — it can cause them to collapse.
