Is there anything more British than a golden, crispy yorkshire pudding? If you’re gluten free, you might think they’re off the table, but not anymore! This simple recipe brings back all the joy of this classic side dish, perfectly puffed and light as air.
So gluten free Yorkshire puddings aren’t just for roast beef, lamb, or chicken (though they’re a match made in heaven). They’re brilliant with sausage and mash or even stuffed with your favourite fillings for a quick and easy meal.
With this recipe, you’ll have fluffy, gluten free yorkshire puds that everyone will be reaching for, gluten free or not!
Gluten Free Yorkshire Pudding Recipe
Fluffy gluten free Yorkshire puddings with a crisp rise and a soft middle. Perfect for a roast, or piled next to sausage and mash when you want the good stuff without the gluten.
Equipment
- Muffin tray
- Mixing bowl
- Balloon whisk
- Measuring jug
- Kitchen scales
Ingredients
- 50 g gluten free plain flour
- 50 g cornflour
- 3 medium eggs
- 1 pinch salt
- 125 ml milk
- oil for the tray (vegetable, sunflower or beef dripping if you fancy it)
Instructions
- Preheat your oven to 220°C (200°C fan), 425°F, gas mark 7. Add a little oil to each hole of a muffin tray and pop it in the oven to get properly hot.
- Add the flour, cornflour and salt to a bowl and mix. Make a well in the middle, crack in the eggs and whisk until smooth.
- Gradually add the milk, whisking as you go, until you have a smooth batter with no lumps.
- Let the batter rest for at least 15 minutes. Do not skip this bit, it makes a real difference to the rise.
- Once the oil is smoking hot, carefully take the tray out. Watch yourself, that oil means business.
- Pour the batter into each hole until roughly halfway full.
- Bake for 20 to 25 minutes until golden and risen. Resist the urge to open the oven door, they will sulk and sink if you do.
- Serve straight away while they are tall and crisp.
Notes
Fancy mixing it up? Stir some dried herbs or a little garlic powder into the batter, or grate in some cheese before baking for a savoury twist.
If you are cooking for someone coeliac, make sure your oil, tray and utensils have not touched anything gluteny, cross contamination is the usual culprit when a gluten free bake goes wrong.
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