Yorkshire Puddings

A delicious gluten free yorkshire pudding

This yorkshire pudding recipe works amazingly well with Gluten Free plain flour and is the perfect accompaniment to any roast dinner (especially beef)

The key to the perfect yorkshire pudding is to ensure the oven is very hot, trying to cook them on a lower heat with meat or potatoes just won’t give the right results.

5.0 from 1 reviews
Gluten Free Yorkshire Puddings
Recipe type: Side Dish
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An amazing, light fluffy yorkshire pudding using 100% gluten free ingredients
Ingredients
  • 200 ml Milk, Semi-Skimmed
  • 2 Eggs, Medium
  • 120 g Flour, Gluten Free (Plain)
  • Salt & Pepper
  • 4 Tbsp Vegetable Oil
Instructions
  1. Preheat oven to 230 degrees centigrade.
  2. Sieve flour and a generous sprinkling of salt and pepper into a large bowl
  3. Add a spoonful of oil to each of the yorkshire pudding trays and put the tray in the oven for the oil to heat up, this will take no more than 5 minutes
  4. Add the Milk and Eggs into the bowl and whisk on high speed for around 2 minutes until the mixture starts to turn a little frothy on top.
  5. Remove the tray from the oven and shut the oven door to keep in the heat. Distribute the mixture evenly between the six trays and get it back in the oven as quickly as possible (1 minute maximum to prevent the oil from cooling)
  6. Bake for 25 minutes or until golden brown and risen nicely.

 

8 thoughts on “Yorkshire Puddings

  1. Tried these today and they are delicious. They work and taste just as good as ones made with ordinary flour. Thank you. I’ve been looking for this recipe for a long time.

    • Hi Eliza,

      There are a couple of reasons they don’t rise, normally it’s because either the oven is not hot enough or the mixture was not beaten well enough. Temperature is a common problem if you have lots of things in the oven as it can struggle to reach the required heat.

      As for raising agents, the eggs act as a natural leavening agent so as long as they are beaten in well enough and cooked at a hot enough temperature they should rise beautifully.

  2. Well I have to say mine did worked!
    I think the crucial points were 1. heating the oil to a high temp, I used rapeseed oil. 2. beating the mixture for 2 mins with a whisk just before you’re going to pour the mixture in because the G.F flour sinks to the bottom of the bowl 3.to keep oven hot, so shut the oven door while you pour the mixture into the tin and 4. don’t open the oven until the time is up. I also finished cooking the roast potatoes at the same time.

  3. One thing I really missed being coeliac was yorkshire puddings with my roasts. This recipe is amazing! I can finally have yorkies again after 3 years :-)

  4. Tried these Yorkshires today as we have a friend who is wheat intolerant coming to us for Christmas. I followed Anne’s advice and these turned out perfectly and taste great too. Yummy! Thank you!

  5. My first success with gluten free flour. I made an adjustment and added an extra egg white which makes them crispy on the outside and once risen stops them falling and are then ideal for reheating so you can make batches of them if you want. Every one loved them.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: