Gluten-Free Yorkshire Pudding – Light, Crispy, and Perfect Every Time
Yorkshire pudding is a classic British side dish, traditionally served with roast beef and gravy. Made with a simple batter that puffs up dramatically in a hot oven, it’s known for its crisp edges and soft, airy center. For those avoiding gluten, Yorkshire pudding might seem off-limits—but with the right ingredients and technique, you can enjoy a gluten-free version that’s just as delicious.
This gluten-free Yorkshire pudding recipe delivers excellent rise, golden color, and that unmistakable crisp texture, without using wheat flour.
Ingredients
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3 large eggs, room temperature
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1 cup (240 ml) milk, room temperature
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¾ cup (105 g) gluten-free all-purpose flour blend
(must contain xanthan gum) -
¼ teaspoon salt
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2–3 tablespoons vegetable oil, beef dripping, or lard
Time and Temperature
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Preparation Time: 10 minutes
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Resting Time: 15–30 minutes
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Cooking Time: 20–25 minutes
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Total Time: About 45 minutes
Oven Temperature
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220°C (425°F)
Instructions
Step 1: Make the Batter
In a mixing bowl, whisk the eggs until light and frothy.
Gradually whisk in the milk, followed by the gluten-free flour and salt. Continue whisking until the batter is completely smooth and free of lumps. The consistency should be similar to heavy cream.
Let the batter rest for 15–30 minutes. This step is essential for gluten-free flour to hydrate properly and helps improve the rise.
Step 2: Preheat the Oven and Pan
Preheat your oven to 220°C (425°F).
Place a Yorkshire pudding tin or muffin tray in the oven. Add about ½ teaspoon of oil to each well and heat the pan for 5–7 minutes, until the oil is smoking hot.
Hot fat is crucial for a good rise.
Step 3: Fill and Bake
Carefully remove the hot pan from the oven.
Quickly pour the batter into the hot oil, filling each well about halfway. The batter should sizzle immediately.
Return the pan to the oven and bake for 20–25 minutes, until the puddings are well-risen, golden brown, and crisp around the edges.
Do not open the oven door while baking, as this can cause the puddings to collapse.
Step 4: Serve Immediately
Remove from the oven and serve straight away for the best texture.
Serving Suggestions
Gluten-free Yorkshire puddings pair perfectly with:
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Roast beef, chicken, or turkey
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Gluten-free gravy
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Roasted potatoes and vegetables
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Sausages for a gluten-free “toad in the hole”
They can also be enjoyed with sweet fillings like jam or honey for a dessert twist.
Storage and Reheating
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Best eaten fresh
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Store leftovers in an airtight container for up to 2 days
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Reheat in a hot oven at 200°C (400°F) for 5–7 minutes to restore crispness
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Avoid microwaving, as it makes them soggy
Tips for Perfect Gluten-Free Yorkshire Pudding
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Use a gluten-free flour blend with xanthan gum
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Bring eggs and milk to room temperature
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Rest the batter before baking
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Heat the oil until smoking hot
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Avoid opening the oven door
Common Problems and Solutions
Not rising enough?
Make sure the oven and oil are hot enough.
Dense texture?
The batter may be too thick—add a tablespoon of milk.
Puddings collapse?
They were likely underbaked or the oven door was opened too early.
Variations
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Dairy-free: Use unsweetened almond or oat milk
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Mini Yorkshire puddings: Use a mini muffin tin and bake 15–18 minutes
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Herb-flavored: Add a pinch of rosemary or thyme to the batter
Why This Recipe Works
Gluten-free flour behaves differently from wheat flour, but the combination of eggs, steam, and very hot fat creates the dramatic puff that Yorkshire pudding is known for. Resting the batter and using high heat compensates for the lack of gluten structure.
Conclusion
Gluten-free Yorkshire pudding doesn’t have to be flat or disappointing. With the right flour blend and technique, you can achieve crispy, golden, beautifully risen puddings that taste just like the traditional version—without the gluten.