Gluten-free Yorkshire puddings
Light, tall Yorkshire puddings made with a gluten-free batter — crisp edges, hollow centres, perfect with roast dinners.
Yes, you can have proper Yorkshire puddings on a gluten-free roast. With a few small swaps and a short rest for the batter, these rise tall with hollow middles and crunchy edges — the exact job a good Yorkshire should do.
They’re ideal for Sunday roast times, but also brilliant for using up any hot roast meat juices. Make them as the oven is hot and serve immediately for the classic crisp-on-the-outside, soft-inside texture.
Ingredients
- 200 g gluten-free plain flour
- 5 ml xanthan gum
- 5 ml baking powder
- 5 ml fine sea salt
- 4 large eggs
- 300 ml whole milk
- 50 ml sparkling water — adds extra lift; optional — replace with 50 ml extra milk if you prefer
- 60 ml vegetable oil — about 1 tsp per well for a 12-hole tin
Equipment
- 12-hole muffin tin
- measuring jug
- electric whisk (optional)
Instructions
Set the oven to 220°C fan/240°C conventional. Pour roughly 1 tsp vegetable oil into each of 12 wells of a 12-hole muffin tin and place the tin in the oven to heat until the oil is very hot and just beginning to shimmer, about 10 minutes.
Whisk the dry ingredients together in a large mixing bowl: gluten-free plain flour, xanthan gum, baking powder and fine sea salt.
In a measuring jug, beat the large eggs lightly then add the whole milk and sparkling water. Pour the wet mix into the dry ingredients and whisk until you have a smooth, lump-free batter. The batter should be fairly thin and pourable.
Leave the batter to rest at room temperature for 30 minutes to allow the gluten-free flour to hydrate fully.
Carefully remove the hot tin from the oven. Working quickly, pour the batter into each hot well so each is about one-third full (use a ladle or small measuring jug). Immediately return the tin to the oven and bake for 20–25 minutes until the puddings are well risen and deep golden.
Remove the puddings from the oven and leave them to rest in the tin for 5 minutes, then transfer to a wire rack to keep crisp and serve straight away.
Tips
- Heat the oil until just shimmering — this is the single most important step for good rise.
- Rest the batter for 30 minutes to hydrate the flour; it makes the texture lighter and prevents a gummy centre.
- If you don’t have sparkling water, use the equivalent amount of milk — puddings will still work but may be marginally less airy.
- Make ahead: you can mix the batter and keep it covered in the fridge for up to 24 hours; bring back to room temperature before baking.
- To reheat: refresh in a hot oven (200°C fan/220°C conventional) for 5–7 minutes to re-crisp.
Substitutions
gluten-free plain flour → plain flour 200 g
Stays closexanthan gum → 1 tsp psyllium husk powder
Noticeably differentwhole milk → unsweetened oat milk 300 ml
Stays close
Nutrition
Per serving · estimated
- 433
- Calories
- 14 g
- Protein
- 41 g
- Carbs
- 22 g
- Fat
- 1 g
- Fibre
- 4 g
- Sugar
- 650 mg
- Sodium
FAQ
Why didn’t my puddings rise?
Most often the oil wasn’t hot enough or the oven door was opened during baking. Make sure the tin is very hot and don’t open the oven while they’re rising.
Can I make the batter ahead?
Yes — keep covered in the fridge for up to 24 hours. Bring to room temperature and whisk briefly before using; rest again for 10–15 minutes if needed.
Can I freeze these?
You can freeze cooled Yorkshire puddings in an airtight container for up to 1 month. Reheat from frozen in a hot oven (200°C fan/220°C conventional) for 8–10 minutes.
Do I have to use sparkling water?
No — it gives a little extra lift but replacing it with the same volume of milk works fine.
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