Best Ever Gluten-free Yorkshire Puddings
Photography by Simeon Crofts
DIETARY – Gluten-free, Vegetarian, Nut-free
Growing up in Britain, Sunday’s only mean one thing: a roast! And no roast dinner is complete without a Yorkshire pudding. Made from the same batter as a pancake, most families have their own way of making these delicious savoury accompaniments. So, I really can’t claim this recipe to be entirely my own as it’s based on the way my family have been making Yorkies for many, many years. The major difference, however, is that this recipe is gluten-free.
As many of you know, my husband was diagnosed with celiac disease in 2019, and if you know him well, you’ll know a roast dinner has always been the highlight of his week. Looking online, the recipes I came across for gluten-free Yorkshires featured a long list of ingredients and complicated methods I had never been used to. After a few flat attempts, I started experimenting with my own version, keeping the heart of our treasured family recipe, which always produced big, puffed up puddings that were the perfect balance of crisp and fluffy.
I have tried and tested this gluten-free Yorkshire pudding recipe at least 20 times, and I can vouch that it works every time and really couldn’t be easier to make. With only three main ingredients all measured out in equal quantities, it’s very hard to go wrong! My top tip for achieving perfect Yorkshire puddings is to let the batter rest for at least 30 minutes, longer if you can. This is crucial in helping your Yorkies puff up and rise in the oven and will also develop the delicious flavour.
Not having gluten doesn’t mean you can’t achieve the same stretchy interior as a traditional Yorkshire; in fact, with this recipe, you’ll find it tough to tell the difference. My second essential tip for success is not opening the oven when the Yorkshire puddings are cooking. This is a one-way ticket to deflated Yorkshires that are quite literally as flat as pancakes!
In terms of the ingredients, you can use whole or semi-skimmed milk and any brand gluten-free flour – I personally always use the supermarket’s own. I tend to use large or extra-large eggs, but depending on what size you have to hand, the quantity per cup may vary. You can use sunflower or vegetable oil for cooking the Yorkshires in if that’s what you have, but I personally find olive oil enhances the flavour.
The classic way to serve a Yorkshire is filled with gravy alongside your Sunday roast, and now with this foolproof recipe, you won’t have to miss out if you can’t have gluten.
Best Ever Gluten-free Yorkshire Puddings
Ingredients
- 1 cup gluten-free plain flour
- 1 cup milk
- 1 cup eggs (approx. 4 eggs)
- Good grind of salt & pepper
- 4-5 tsp olive oil
Method
- In a large bowl, whisk all the ingredients for a few minutes until most of the lumps are gone (there will still be some and this is fine). Set aside to rest for at least 30 minutes.
- While the batter is resting, pre-heat the oven to 220°C (200°C Fan)/425°F/Gas Mark 7.
- Pour approximately ½ tsp of olive oil into eight of the holes in a non-stick muffin tin.
- Once the oven is up to temperature, place the muffin tin on the middle shelf to heat the oil for 8-10 minutes.
- When the oil is hot, give the batter one last whisk then pour the mixture into each hole and put immediately back into the oven.
- Bake for 30 minutes then serve immediately alongside your delicious roast dinner.