Gluten Free Yorkshire Puddings – A PERFECT Recipe
How gorgeous are these?! Perfectly risen Gluten Free Yorkshire Puddings made in a muffin tray, that are easy to make, crisp on the outside and soft and fluffy on the inside. No one will know they’re gluten free (optional dairy free)
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My Gluten Free Yorkshire Puddings recipe was first published back in 2016, but it was buried within my recipe for Toad in the Hole. Finally, I’m giving it (by popular demand) its own space on the blog.
It’s a recipe we all love… Light, crisp and delicious, and the perfect accompaniment to a Sunday roast!
Why choose THIS recipe for Gluten Free Yorkshire Puddings?
There are, of course, lots of recipes for Gluten Free Yorkshire Puddings on the internet. I’ve pretty much tried them all, mainly because I need to know that recipes on Gluten Free Alchemist are up there with the best. And I’m absolutely happy that these are as good as you will find… A simple batter that rises to perfection, giving you golden Yorkshires that are crisp on the outside and soft and fluffy on the inside. Don’t they look incredible? They are (I truly think) BETTER than any wheat version, both for texture and flavour. But don’t take my word for it… This is what others have told me:
“I’ve never had Yorkies rise like these did, it was like they almost exploded! So happy! And they tasted fantastic!”
“This is my favourite Yorkshire Pudding recipe. It’s definitely better than the all cornflour one…”
“…It’s my go to batter recipe…”
“…I am amazed that it’s gluten free! The batter puffs up perfectly and it’s light and crispy…”
“Kate – you are a genius. I can’t get my yorkies to rise that well and I use normal gluteny flour. These are truly amazing!”
Creating the perfect Gluten Free Batter for Yorkshire Puddings
While gluten free Yorkshire Puddings can (of course) be made using a standard, bagged gluten free flour blend, when I created my recipe all those years ago, I wanted something that had depth of flavour as well as lightness and puff. The original 2013 corn starch (UK cornflour) recipe from Adriana Rabinovich is a good one, but for me, it’s a bit ‘plain and starchy’.
So, I set about testing various options, eventually settling on a simple combination of corn starch (UK cornflour) combined with sorghum flour and tapioca starch. The sorghum gives the puddings better structure as well as flavour, so that the batter rises jaw-droppingly tall (as well as being delicious). The combination of starches ensures a light crispness that bakes to a spectacularly golden colour.
So whether you are making standard ‘muffin tin’ Yorkshire Puddings, or a big, family Toad in the Hole, this is the BEST and only gluten free batter you need!
Ingredients and substitutions for making Gluten Free Yorkshire Puddings
Yorkshire Puddings are simple things when it comes to ingredients. They need just flour, eggs, milk, oil (to cook) and a little seasoning. They are not to be confused with American ‘popovers’, which while similar, add melted butter to the batter.
Gluten free flour
As explained above, I use a combination of corn starch (UK cornflour), sorghum flour and tapioca starch for the perfect texture, rise and flavour. However, the recipe is versatile to flour switches both with regard to availability and dietary need… So your options are:
- Substitute the corn with arrowroot starch and/or tapioca starch
- Switch the tapioca for arrowroot or additional corn starch
- Sub sorghum flour with buckwheat flour, oat flour or millet flour
- Or, if you want to use just one flour, stick to Adriana’s original recipe and use corn starch (UK cornflour) at the full combined flour weight… OR use a standard gluten free flour blend. The results will still be good.
The flour MUST be plain (not self-raising!).
Eggs
The best Gluten Free Yorkshire Puddings need eggs to puff and rise effectively. Eggs give the batter lightness and structure, as well as a richness of colour and a fluffy interior.
I use UK large size eggs. If you live elsewhere in the world, check out my Egg Size comparison chart for international variables and liquid measurements of UK eggs.
Milk
ANY Coeliac-safe milk, dairy or dairy free, can be used to make gluten free Yorkshire Puddings.
Salt
Salt enhances flavour.
Oil
When making Yorkshire Puddings, the oil must be preheated in the pan until very very hot. It’s hot enough when it sizzles and spits as the batter hits the pan. As such, it’s essential that you use an oil with a HIGH smoke point. I always use either sunflower or corn oil.
What equipment do you need to make Gluten Free Yorkshire Puddings?
To make Yorkshires, you need:
- A non-stick muffin tin (or deep Yorkshire Pudding tin)
- Oven.
- Mixing bowl and/or large jug
- A hand whisk
I use my Nova Multi-Whisk (push whisk) to make batter. It’s a simple and brilliant piece of kit that fits into a measuring jug. So it’s perfect for the job!
And because we’re making 12 standard Yorkshire Puddings, I use my Circulon non-stick 12-hole muffin tin.
How to bake Yorkshire Puddings (top tips)
- Ensure the pan is well-greased and that each hole has a drop of oil that covers the bottom.
- Thoroughly preheat both the oven and the oiled pan before cooking Yorkshire Puddings. The oil needs to be spitting hot to get the best rise, stability and crispness.
- Re-whisk the batter before adding to the pan for maximum airiness.
- When seriously hot, carefully remove the pan from the oven and pour the batter into the holes as quickly as possible, so the pan stays super-hot. And get it back in the oven immediately!
- To check the oil is hot enough, drop half a teaspoon in one hole. If it sizzles, it’s hot enough… If it doesn’t, put it back in the oven to preheat a little longer.
- Do NOT overfill the pan… About half way up the holes is perfect!
- NEVER open the oven door when cooking Yorkshire Puddings. It’s a sure-fire way to deflate them!
- These gluten free Yorkshire Puddings take around 20 to 25 minutes to cook. Check for doneness through the glass oven door if possible. And if this is not possible, do NOT open the door until 20 minutes has passed!
- When done, the puddings are well-risen, crisp-looking and golden brown!
Trouble shooting:
Can I make gluten free Yorkshire Puddings in advance?
Yes! Although nothing beats a freshly cooked Yorkie, they can be made ahead and reheated when ready to serve.
If not serving immediately, remove the Yorkshire Puddings from the oven when done and transfer onto a couple of sheets of kitchen paper to soak off any excess oil. Place on a wire rack to cool completely. Once cold, pop them in an airtight container (being careful not to flatten them) and store either in the fridge for up to 5 days… Or in the freezer for up to 2 months.
When ready to eat, preheat the oven to 200 C (or an air fryer to 200 C) and reheat the puddings on a tray (uncovered) for around 8 minutes (4 to 5 minutes in the air fryer)… A little longer if reheating from frozen. Serve hot and crisp!
Store and reheat leftovers in the same way!
Ready to make the BEST Gluten Free Yorkshire Puddings?
And that’s it! Thank you for reading. You’re all set to make incredible Gluten Free Yorkshire Puddings. I hope you love them. Let me know if you have any questions that I haven’t answered. Either leave a comment at the bottom, message me on social media (Instagram, Facebook or Pinterest) or email me at kate@glutenfreealchemist.com.
If you want to use the batter to make Gluten Free Toad in the Hole, check out my separate recipe for instructions and tips. For all my other recipes, head to my Gluten Free Recipe Index for all the inspiration you need. Or use the search box at the top to find what you’re looking for.
All shared with my love
Perfect Gluten Free Yorkshire Puddings
Key equipment
- 12 hole muffin tin non-stick
- Oven
- measuring jug
Ingredients
- 30 g sorghum flour See NOTES
- 20 g tapioca starch See NOTES
- 50 g UK cornflour (corn starch) See NOTES
- 3 large eggs UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’ (at room temperature)
- 150 ml/g milk dairy free as required
- ¼ tsp fine sea salt
- 1 to 2 tbsp sunflower or corn oil (must be oil with a high smoking point)
Instructions
- Pre-heat the oven to 220 C/425 F/210 C Fan.
- Prepare a 12 hole non-stick muffin tin by putting a drizzle of oil in each dip and brushing around the insides.
- Place the tin in the oven for 15 to 18 minutes until the oil is very very hot.
- Prepare the batter by placing the eggs, flours and salt into a large mixing bowl/jug and whisking until fully combined, light and airy.
- Once combined, add the milk a little at a time and whisk through. Keep the whisk handy and give the batter another quick whisk when about ready to transfer to the tray. (Transfer to a measuring jug if in a bowl, to make it easy to pour into the muffin tray).
- When the oil is super-hot (spitting hot), remove the pan from the oven (shutting the door immediately to keep the heat in) and pour a teaspoon of batter into one of the holes. If it sizzles, it's hot enough, if not, return to the oven for a few minutes more.
- When the oil is sizzling hot, pour the batter into muffin holes to about half way up.
- IMMEDIATELY put back in the oven, leaving the door open for as little time as possible.
- Bake for around 20 to 25 minutes, until crisp and golden brown and well risen. Do NOT open the oven door (for at least 20 minutes) while baking (check 'doneness' through the glass window of the oven).
- When ready, remove from the oven, and serve. If cooking ahead or planning to freeze, transfer the Yorkshire Puddings onto a couple of sheets of kitchen paper to soak off any excess oil before placing onto a wire rack to cool completely.
- Store in an airtight container and freeze for up to 2 months, or in the fridge for up to 5 days.
- To reheat leftover Yorkshire Puddings, preheat the oven to 200 C (or an air fryer to 200 C) and reheat on a tray (uncovered) for around 8 minutes (4 to 5 minutes in the air fryer).
Notes
- If you can’t eat corn, switch it for arrowroot starch and/or additional tapioca starch.
- If you can’t eat tapioca, switch to additional corn starch or arrowroot starch.
- If you can’t find sorghum flour… Use an alternative flavoursome flour such as buckwheat, millet, or gluten free oat flour.
- Or… if you want to keep things ultra-simple, just use corn starch (UK cornflour) at the full combined weight of flour or alternatively, a standard gluten free flour blend.
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Yorkshire Puddings shared with
- Fiesta Friday #618 with Angie
- Full Plate Thursday #771 with Miz Helen’s Country Cottage
Question for you…is it better to let the battery rest overnight asyou do with wheat flour puds?
It’s not necessary, although if it saves you time on the day, it’s fine to do so. Just be sure to thoroughly re-whisk the batter before use.
These Yorkshire puddings rise perfectly and they are light and crispy, and taste amazing. Thank you for another fabulous recipe!
Thank you so much Jane. You’re very welcome xx
Made these at the weekend. Phenomenal recipe! So much better than cornflour Yorkshires. This is the recipe I’m using from now on 🙌 Thank you.
Awww thank you SO much Sarah xxx