A wheat free, coeliac friendly gluten free Yorkshire Pudding Recipe that makes light, delicious, well risen and perfectly crispy puddings no matter if following a strict diet or not. The whole family can enjoy these and some may not even tell the difference at all.
This recipe only calls for 3 main ingredients that are so easily accessible that you will probably have them in your cupboard/fridge already.
Traditional Yorkshire puddings use wheat flour so to make them gluten free we omit that and use some cornflour. In the US it is called cornstarch.
If you are lactose intolerant you can use dairy free milk just fine as I use semi skimmed milk.
Depending on your cake/muffin tray you can make these Yorkshire Puddings as big as you wish as they rise wonderfully. You can also adjust the baking time for crispiness.
Even if you are not gluten intolerant, this recipe makes wonderful Yorkshire Puddings that are light and tasty for everyone.
Remember the rules apply here as with normal Yorkshire Puddings. Make sure your oven and oil is sizzling hot. Plus don’t open the oven before they are done or the rise will fall.
For the muffin/cake tin the depth of the holes depends on the size you want your Yorkshire Puddings. I use a 15 hole deep one for great large puddings.
Gluten Free Yorkshire Pudding Recipe
A wheat free, coeliac friendly gluten free Yorkshire Pudding Recipe that makes light, delicious, well risen and perfectly crispy puddings no matter if following a strict diet or not.
15
servings10
minutes20
minutes300
kcalIngredients
300 ml milk
200 g cornflour/cornstarch
6 eggs
90 ml oil
Directions
- Heat the oven to 220c/430f/gas mark 7.
- Place 1 tsp cooking oil into each hole in the muffin/cake tin.
- Place the tin in the oven and cook for at least 10 minutes so that oil gets sizzling hot.
- In the meantime mix together the cornflour/cornstarch and the eggs in a mixing bowl. I use a hand blender but you can hand whisk of course.
- Then start adding the milk gradually as you keep mixing so that you have created a lovely batter. Then transfer the batter to a jug. You may of course do all the mixing in a jug.
- This is where you need to be hasty. Carefully take the muffin/cake tin from the oven and quickly fill each hole up to 3/4 full with the batter. It will sizzle as it hits the hot oil.
- Once all the tin holes are complete get it back in the oven as soon as you can before the oil cools.
- Cook then for approximately 20 minutes or until golden brown as you desire. You can watch them slowly rise through the oven door. But, do not open the door during cooking or they will fall flat.
Nutrition Facts
15 servings per container
Serving Size1 servings
- Amount Per ServingCalories138
- % Daily Value *
- Total Fat
6g
10%
- Saturated Fat 1g 5%
- Trans Fat 5g
- Cholesterol mg 0%
- Sodium 45mg 2%
- Total Carbohydrate
15g
5%
- Dietary Fiber 1g 4%
- Sugars 2g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
