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I'm a huge fan of a Sunday roast and my gluten free Yorkshire Puddings recipe has been a long time coming.
To me, a proper roast dinner isn't complete without a couple of giant gluten free Yorkshire puddings on top, drowning in lashings of thick, gluten free gravy.
Honestly my mouth is watering just thinking about it - and yours will be too when you make these!
Super light and puffy, with a crunchy, golden batter, these Yorkshire puddings are light, fluffy and absolutely delicious.
The BEST gluten free Yorkshire puddings
So how do you make Yorkshire puddings which are light, fluffy and gluten free?
The recipe is really very simple and you only need four ingredients to make these.
In fact, Yorkshire puddings are basically like gluten free pancakes - except you cook them in super hot oil so they puff up proudly.
I have tested many variations over the last few months, but I like to use a combination of gluten free flour and cornflour.
Cornflour is naturally gluten free, and it adds a lovely lightness to these gluten free Yorkshire puddings that you can't get with just plain gluten free flour.
You can make this recipe wholly with one or the other if you're short on ingredients, but I'd recommend using both.
What do I need to make gluten free Yorkshire puddings?
The best thing about these gluten free Yorkshire puddings is that you only need four ingredients to make them.
There's a full printable recipe card down below, but for the shopping list you'll need the following ingredients:
- 75g plain gluten free flour
- 75g cornflour
- 120ml milk
- 3 eggs
You can also add a pinch of salt if you like, plus you'll need vegetable oil to pour into the muffin tin before cooking the Yorkshire puddings.
For the gluten free flour just use a standard blend from the supermarket, such as FREEE, Asda or M&S.
I used full fat milk for this recipe, or you could use a dairy free alternative if you wanted these to be dairy free too.
This recipe makes enough for 12 gluten free Yorkshire puddings, but don't worry if you need less than this.
These gluten free Yorkshire puddings freeze really well, which means the next time you want a roast dinner, you're ready to rock and roll!
How to make gluten free Yorkshire puddings
Once you've got all your ingredients, making these gluten free Yorkshire puddings really could not be simpler.
Firstly, you want to add around 1 teaspoon of oil to each hole of your muffin tin, and then pop it in the oven to heat up.
While that's heating up, mix together the flours, eggs and milk using a whisk until you have a smooth batter.
When the tray is hot, take it out of the oven and quickly half-fill each hole of the muffin tin with batter.
Pop it back into the oven and 18-20 minutes later you'll have crunchy, puffy, delicious Yorkshire puddings!
If you want to freeze any excess Yorkshire puddings, just wait for them to cool completely, place them in a freezer bag and freeze.
Then simply warm them through when you want to eat them.
Top tips for making Yorkshire puddings
There are two super important elements to making Yorkshire puddings, the first one being: the oil must be super hot before you add the batter.
I usually add the oil to the muffin tin and place it in the oven for around 10 minutes.
You know when it starts to almost go a bit smoky when you open the oven door? That's about right.
As soon as you add the batter to the oil you want it to sizzle.
And the second tip? Be super quick!
Once you have got the muffin tray out of the oven, you want to (carefully) pour in the oil and whack it back in the oven, pronto.
The longer you take, the more likely the oil will be to cool down - you want to keep everything super hot so your Yorkshire puddings magically puff up.
More roast dinner inspiration
While you're here, I thought I'd tell you about some of my other recipes you could whip up for a gluten free roast dinner!
If you're making my gluten free Yorkshire puddings, you should absolutely whip up my gluten free cauliflower cheese recipe as well.
It's super cheesy and delicious and the perfect veggie side to your roast dinner.
When choosing your gluten free gravy, don't forget I have a guide to gluten free gravies and stock cubes too.
Obviously you can make your own but I tend to buy pre-made granules when I am feeling lazy!
And if you're looking for a way to use up your roast dinner leftovers, why not try my Boxing Day Hash or my Roast Chicken Soup recipes?
My gluten free Yorkshire puddings recipe
So here we are, my easy gluten free Yorkshire puddings recipe - once you've tried these, you'll never need anything else!
These are the perfect side dish for a gluten free Sunday roast or Christmas dinner, and everyone will love them, gluten free or not.
Plus I've got a handy recipe video to quickly prove just how easy they are to make too!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Yorkshire Puddings
This gluten free Yorkshire Puddings recipe is SO easy to make and the perfect accompaniment to a Sunday roast or Christmas dinner. This recipe makes 12 and they freeze really well.
- 75g plain gluten free flour
- 75g cornflour
- 120ml milk
- 3 large eggs
- Pinch of salt
- 12 tsp vegetable oil
- 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.
Amount Per Serving: Calories: 86Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 34mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 3g
Need some more gluten free meal inspiration?
If you want to have a go at some of the other gluten free dinner recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- Chickpea and sweetcorn fritters (vegan)
- Vegan and gluten free chickpea curry
- Tuna pasta bake with cheesy topping
- Easy spinach pasta with ‘no cook’ sauce
Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this Gluten Free Yorkshire Puddings recipe?
Make sure you pin these recipe cards below for later! Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
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.
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