Perfect Gluten-Free Yorkshire Puddings
Achieve a dramatic rise and a crisp, golden-brown texture with this foolproof gluten-free Yorkshire pudding recipe. These light and airy puddings are the essential accompaniment to any traditional Sunday roast.
Servings24 Portions
Prep Time5 Mins
Cook Time25 Mins
Difficulty
Easy
Ingredients
24
- gluten-free plain flour200 g
- eggs3
- semi-skimmed milk175 ml
- sunflower oil2 tbsp
- salt1 pinch
Step-by-Step Instructions
01
In a large mixing bowl, combine the gluten-free plain flour with a generous pinch of salt. Create a well in the center of the flour and crack the eggs into it.
02
Begin whisking the eggs, gradually incorporating the flour. Slowly pour in the milk while whisking continuously until the batter is completely smooth and free of lumps. For the best results, let the batter rest for at least 30 minutes at room temperature.
03
Preheat your oven to 230°C (210°C fan/gas mark 8). Drizzle about half a teaspoon of sunflower oil into each hole of two 12-hole non-stick muffin tins. Place the tins in the oven for 5-10 minutes until the oil is smoking hot.
04
Transfer the rested batter into a jug for precision. Carefully remove the hot tins from the oven and quickly but evenly pour the batter into the holes.
05
Immediately return the tins to the oven and bake undisturbed for 15–25 minutes. Do not open the oven door during baking, or the puddings may collapse. Once they are puffed up and deep golden brown, remove and serve immediately.
Chef's Tips
The secret to a great rise is ensuring the oil is smoking hot before adding the batter. If you have time, resting the batter for an hour allows the flour to fully hydrate, which improves the structure of gluten-free bakes. For a dairy-free version, you can substitute the milk with a neutral-tasting plant milk like almond or soy.
