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These Gluten Free Yorkshire Puddings are so quick and easy to make – look how gloriously they puff up! They only need 4 ingredients and are ready in under 30 minutes. So good, nobody will even realise they’re gluten free!
What you need to know at-a-glance:
- Why choose this recipe? This Gluten Free Yorkshire Puddings recipe has 70+ ⭐️⭐️⭐️⭐️⭐️ ratings, and reviewers rave that they’re ‘perfect’ and ‘best ones I have tasted’. No, it’s not just my Mum saying that… although she is a fan too.
- Top Tip: Make sure the oil is hot, hot hot for the perfect rise. If you don’t heat the oil properly before adding the batter, your Yorkshire Puds will fall flat. 😥
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend from the supermarket will work. Make sure you use plain, not self-raising flour. The rise here comes from the eggs!
- Anything else? If you’re making a roast dinner be sure to check out my crispy roast potatoes, gluten free stuffing balls and gluten free gravy too!
I absolutely ADORE this Gluten Free Yorkshire Puddings recipe and I feed it to my gluten-eating family and friends all the time. They’re none-the-wiser!
This recipe has been made and loved by SO many of you which makes me super happy. I just want to recreate the things us gluten free folk miss, and this recipe does just that.
Plus it’s easy to make these into gluten and dairy free Yorkshire puddings by switching the milk for your favourite dairy free milk instead.
These are quick, easy, and honestly will just blow your mind. No more missing out when it comes to a Sunday roast or Christmas dinner.
FEBRUARY 2025 Update: This gluten free Yorkshire Puddings recipe has been on my website for many years and I still make it exactly the same way. But I’ve added some step-by-step photos alongside my recipe tutorial video to make it even easier for you to make!
Don’t just take my word for it…
Ruth left ⭐️⭐️⭐️⭐️⭐️ and said: “These are lovely – just did a taste test with yours and another recipe (other was cornflour only) – both hubby and me agreed your recipe was the best, shall definitely be using this one again.”
Jeannie also left a ⭐️⭐️⭐️⭐️⭐️ review and said: “Thank you so much for the Yorkies recipe. I have never made Yorkies that rose like this and were so tasty. Thank you thank you thank you.”
Table of Contents
Ingredients and Substitutions
To make this gluten free Yorkshire Puddings recipe you will need to gather together the following ingredients (full quantities are in the recipe card below).
- Gluten Free Plain Flour (I use FREEE by Dove’s Farm most of the time)
- Cornflour (cornstarch in the US)
- Eggs
- Milk (Use dairy free milk if needed, such as soya or gluten free oat milk)
- Vegetable Oil (to oil the tin)
You’ll also need a 12-hole Muffin Tin, a large Jug and a Whisk to make these.
How to Make Gluten Free Yorkshire Puddings
First preheat the oven to 220’C / 200’C Fan / Gas Mark 8. Once it’s hot, add around a teaspoon of oil to each hole of the muffin tin, and then pop it in the oven to heat up.
You want to make sure the oil is really hot before adding the batter, so leave it in the oven at full temperature for 5-10 minutes to be on the safe side.
While that’s heating up, mix together the flours, eggs and milk using a whisk until you have a smooth batter.
After you’ve made the batter you can let it rest at room temperature while you wait for the oil to heat up.
When the tray is really hot, take it out of the oven and quickly half-fill each hole of the muffin tin with the Yorkshire pudding batter.
You want to ensure the oil is super hot – I can’t stress this enough! The batter should sizzle when it hits the oil, so you can always test it first with a tiny bit if batter if unsure.
Pop the tray straight back into the oven and 18-20 minutes later you’ll have delicious golden, puffy gluten free Yorkshire puddings!
Storing and Freezing Instructions
TO STORE: Any leftover Yorkies can be popped in the fridge for a couple of days. Reheat them to have with any roast dinner leftovers. Or, try them with golden syrup and ice-cream… don’t knock it until you’ve tried it!
TO FREEZE: Once the Yorkshire Puddings have cooled down, pop them into a bag or tub and freeze for up to 6 months. To reheat, I pop them straight onto a baking sheet from frozen and into a hot oven for 5-10 minutes.
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Gluten Free Yorkshire Puddings Recipe
Ingredients
- 75 g plain gluten free flour, (I use FREEE by Dove's Farm or any gluten free plain supermarket flour blend)
- 75 g cornflour, (Or cornstarch in the US)
- 120 ml milk, (Use dairy free milk if needed)
- 3 large eggs
- Pinch of salt
- 12 tsp vegetable oil
Instructions
- Preheat the oven to 220’C / 200’C Fan / Gas Mark 8. Add around 1 teaspoon of vegetable oil to each hole of a 12-hole muffin tin and place in the hot oven. Leave for around 10 minutes until hot.
- Make the batter while your oil heats. Add the flour, cornflour, milk, eggs and salt to a large jug and whisk until smooth.
- Carefully remove the muffin tin from the oven. Working as quickly as possible, pour the batter evenly between the 12 holes. It should roughly half-fill each hole and the oil should sizzle as the batter hits it.
- As quickly as possible, place the muffin tray back into the oven and cook for 18-20 minutes until golden brown and puffed up. Remove from the oven and serve straight away.
Video
Notes
- TOP TIP: I cannot emphasise enough how important it is to ensure the oil is hot before adding the batter. If you’re not sure, try dropping a tiny bit into the pan – it should sizzle. The hot oil and working quickly to get these back in the oven is what makes them so big and puffy!
- Storing and Freezing: Any leftover Yorkshire Puddings can be kept in the fridge or frozen, and then reheated. I reheat mine straight from frozen – I have some tips in the blog post above.
- Dairy Free? Swap the milk for a dairy free milk of choice, such as soya milk, almond milk or gluten free oat milk.
- Step-by-Step Photos: Scroll up for some handy photos showing you exactly how to make these Gluten Free Yorkshire Puddings.
- Recipe Troubleshooting: I’ve tried to answer any commonly asked questions below this recipe card, as well as sharing a list of other great gluten free roast dinner sides. Do check them out!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment about how much you love these Gluten Free Yorkshire Puddings! It really helps to support my website. Thank you! xx
Nutrition
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Recipe Troubleshooting
Got a question about making my gluten free Yorkshire puddings? If you can’t find the answer, drop me a comment below and I’ll try and answer!
I have tested many variations over the years, but I always come back to an even split of gluten free flour and cornflour.
Cornflour (cornstarch in the US) is naturally gluten free, and it adds a lightness to these gluten free Yorkshire puds that you can’t get with just plain gluten free flour.
The plain GF flour adds taste and texture to the bake, and that classic crispness.
You can make this Yorkshire Puddings recipe wholly with one or the other if you’re short on ingredients, but I’d always recommend using both.
You need a really hot oven to make Yorkshire puddings and you must ensure the oil gets super hot before adding the batter.
The most likely cause of Yorkshire puddings not rising is that the oil was not hot enough. I also recommend working as quickly as possible to get the tray back in the oven – and don’t open the door until they are done!
Yes you can! Simply swap the milk in this recipe for a dairy free milk of choice.
Serving Suggestions
If you’re making my gluten free Yorkshire puddings, here are some other gluten free recipes for a roast dinner you have to try with them:
- Gluten Free Cauliflower Cheese
- Crispy Roast Potatoes
- Gluten Free Gravy
- Summer Roast Chicken
- Air Fryer Roast Potatoes
- Gluten Free Bacon-Wrapped Stuffing Balls
- Parmentier Potatoes
- Roast Chantenay Carrots
- Slow Cooker Ginger Beer Gammon
- Air Fryer Hasselback Potatoes
- Gluten Free Bread Sauce
- Air Fryer Carrots and Parsnips
And if you’re looking for a way to use up your roast dinner leftovers, why not try my Boxing Day Hash, my Leftovers Pie or my Roast Chicken Soup recipes?
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Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
These are lovely – just did a taste test with yours and another recipe (other was cornflour only) – both hubby and me agreed your recipe was the best, shall definitely be using this one again. Want to try it as a ‘toad in the hole’ as well
Is the cornflour cornstarch? Im in the US and keep reading that cornflour in the UK refers to cornstarch. Excited to try this recipe but nervous about using the wrong ingredient.
Yes in the US you’d need cornstarch 🙂
Be careful your gluten free plain flour doesn’t contain xantham gum (just called ‘thickener’ in mine). It made the batter go gummy and the Yorkies were a bit too dense.
What would “plain” gluten free flour be? Do you use one particular grain flour or a mix? My blends contain xanthum gum and I know that’s recommended. Thank you!
Thank you so much for the yorkies recipe. I have never made yorkies that rose like this and we’re so tasty. Thank you thank you thank you
Jeannie
Near perfect. Used Doves bread flour as well as the cornflour. Lard rather than oil in the muffin pans and 220°c fan oven. Required 20 minutes (I may have to check the oven thermostat)
These were probably the best Yorkshires I’ve made since diagnosis. Even my picky granddaughter had seconds.
So pleased to hear it!!
Sarah, one of the commenters said to avoid flour that contains xanthan gum, because it makes the puddings gummy and dense. All the one-to-one flours I’ve found online include xanthan gum. Do you agree that it is best to avoid these?
Perfect, best ones I have tasted. 5*
I’m anxious to try your recipes, they sound so good. Haven’t had Yorkshire pudding for about 100 years. Well almost 100.
I am so enjoying reading your posts. Such fun hearing what you call the different ingredients!
Thank you!
If you love this recipe as much as I do, please leave a comment and recipe rating to let me know! It would mean a lot xx
Just made these, and they are gorgeous.
So easy to make, so quick to put together and 18 minutes in the oven.
Perfect, thank you.