Yorkshire Pudding - Gluten Free

8 servings
25 min

If you remember Yorkshire Pudding as a child, now you can enjoy this gluten version if you can no longer eat gluten.

Being that my Grandmother was English, Yorkshire Pudding was always on the menu. But I haven’t had Yorkshire Pudding since my grandmother was alive and I really didn’t think I would ever enjoy a gluten free version. That's because it’s always a tall order when you remember something growing up and want to replicate it.

Although not the same, I do like this recipe. And, as it happens, my husband only had Yorkshire pudding once when he was younger and doesn’t remember it like I do so he really likes this gluten free version.

We’re using Robin Hood gluten free flour. We’re loving this flour; we used it for these carrot cake muffins for a milestone birthday!

Since there’s only two of us, we cut the recipe in half. But the full recipe below will make eight Yorkshire puddings.

Because you have to pour the batter into sizzling hot oil later, it’s best to whisk it up in a large mixing cup with a spout.

With gluten free baking, it’s usually a good idea to refrigerate for at least an hour to let all the ingredients saturate. So we cover it and pop it in the fridge. If you prefer, you can let it sit for half and hour and then bake it.

It's a good idea to put a baking sheet underneath in case oil bubbles over. We pre-heated the muffin tins with a combination of bacon fat (yum) and grapeseed oil (because it has a high smoke point).

Heat the tin with oil for a least 10-15 minutes; the batter should sizzle when it hits the hot oil.

Do this quickly and get into the oven right away without delay. Before you do this, you should make sure your stove window is clean so you can watch the progress. Don’t be tempted to open the oven door to check on it. The constant fluctuation in temperature will cause the gluten free Yorkshire Pudding to collapse or prevent them from rising.

This is how they look after 15 minutes or so. You’ll have to judge your own stove, but in this pan it will take around 15 to 20 minutes to bake.

We’re serving these with pork tenderloin (you'll find the recipe for two spice rubs on our blog to make the pork tenderloin).

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Yorkshire Pudding - Gluten Free
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 4 large eggs 200g or 7 ounces
  • 150 g gluten free flour we use Robin Hood GF flour (5.25 oz or 1 cup + 2 tsp)
  • 175 g 10% cream 6 oz or 3/4 cup
  • 1/2 tsp salt
  • 25 g water .85 oz or 1 tbsp + 2 tsp
  • 100 ml lard shortening or grapeseed oil (about 1/2 cup or 1 tbsp in each muffin tin (we actually combine saved bacon with the gapped oil)

Combine eggs, milk and water in a large pourable mixing cup. In another bowl, combine flour and salt and whisk into egg mixture. Let batter rest or 30 minutes or cover and refrigerate for an hour. Remove from fridge while the oven is pre-heating.
Preheat oven to 450 F. The key to great Yorkshire pudding is a hot oven!
Divide fat equally into muffin tins - about 1 tablespoon per tin. Preheat in the often on a baking sheet (to catch any oil spills) until the fat is sizzling hot (10 - 15 minutes).
Carefully remove the baking sheet with muffin tin from the oven once hot and put onto a heat proof surface. Pour the batter evenly between the muffin tins, filling half to no more than 3/4 full. You should hear it sizzle when the batter meets the oil. Work quickly and get them back into the oven as soon as you can.
Bake until the Yorkshire puddings have puffed right up and are browned on the exterior. It should take about 15 minutes.
Serve right away or cool and freeze in a Ziploc freezer bag for up to 3 months.
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