Description
Delicious and easy-to-make Gluten Free Yorkshire Puddings that are golden, crispy, and perfect for any roast dinner. Made with just four simple ingredients and cooked to perfection in under 30 minutes, these puds are sure to impress without anyone guessing they’re gluten free.
Ingredients
Scale
Dry Ingredients
- 100g plain gluten free flour (e.g., Doves Farm)
- 60g corn flour
Wet Ingredients
- 4 large eggs
- 220ml whole milk
Cooking Oil
- Vegetable, rapeseed, or sunflower oil for cooking (approx 12 tsp)
Instructions
- Preheat and prepare the tin: Preheat your oven to 200C (fan). Add about 1 teaspoon of oil to each hole of a 12-hole non-stick muffin tin.
- Heat the oil: Place the muffin tin on the top shelf of the oven for about 5 minutes to get the oil very hot; this step is crucial for helping the puddings puff up during baking.
- Make the batter: In a mixing bowl, whisk together the gluten free plain flour, cornflour, and eggs with a fork until you have a thick paste.
- Add milk and mix: Pour in the milk and continue mixing with a fork until the batter is smooth and lump-free.
- Sieve the batter: Strain the batter through a sieve into a measuring jug to remove any lumps and ensure smoothness, making it easier to pour evenly into the tin.
- Pour batter into hot oil: Carefully remove the hot tin from the oven, place on a heatproof mat, and evenly pour the batter into each hole, filling about two-thirds full.
- Bake: Return the tin to the top shelf of the oven and bake for 25 minutes. Do not open the oven door for at least the first 20 minutes to prevent the puddings from collapsing.
- Serve: Once golden and puffed, remove from the oven and serve hot. If not serving immediately, transfer to a wire rack to keep them crisp.
Notes
- Using hot oil is essential to achieve the classic puffed texture of Yorkshire puddings.
- Do not open the oven door during the first 20 minutes to avoid collapsing puddings.
- These gluten free Yorkshire puddings are made with only 4 ingredients and take about 30 minutes to prepare and cook.
- Placing the puddings on a wire rack after baking keeps them crispy if not served right away.
Nutrition
- Serving Size: 1 pudding
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 70 mg
