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The Free From Fairy

The Free From Fairy

Home ยป Gluten Free Tips & Support ยป Perfect Gluten Free Yorkshire Puddings & How To Make Them.

17th June 2016 ·

Perfect Gluten Free Yorkshire Puddings & How To Make Them.

Gluten Free Tips & Support

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The perfect gluten free Yorkshire puddings recipe. Perfected after years of trial and error. These Yorkshire puddings will never fail you and I think they’re better than the wheat-filled traditional ones.

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Incredible gluten-free Yorkshire pudding recipe. The best you'll ever find.

It is something that people often find a challenge: the perfect gluten free Yorkshire pudding.

For those of you who are not English then you might wonder what on earth I am talking about!

What are Yorkshire puddings?

Gluten free Yorkshire pudding taken from the top

 Yorkshire pudding is a traditional English dish that is often served with roast beef and gravy.  It is made from a batter similar to pancakes but baked in a hot oven until puffy.

Description aside, it would seem that many of you find it quite tricky to perfect without the addition of gluten.

Indeed for many years it was something that Mr M and I tried to get right being avid lovers of Toad in the Hole (another peculiarly English dish that consists of said batter surrounding sausages).

My mini gluten free Toad in the Hole recipe also took a long time to perfect. I went for a ‘mini’ version because I prefer the batter to be more crispy than soft. If you like soft batter then feel free to make the recipe in a large dish.

Gluten free mini toad in the holes

Tips for the perfect gluten free Yorkshire puddings

Finally, I have come up with the perfect technique for gluten free Yorkshire puddings so I thought I would explain what I do:

  1. Use duck or goose fat to cook the batter in (this is not a low fat recipe!) – you can use other fat but I find these work the best
  2. Place a small dollop of fat into each of the holes of a 12-holed muffin tray
  3. Heat the fat in a hot oven (230 degrees c/210 degrees fan oven/gas mark 8) for 5 minutes
  4. Use tapioca starch for the lightest, crispiest results. If you can’t get tapioca then you can substitute it for corn flour (cornstarch). Just check it’s gluten free if you have coeliac disease because it’s often contaminated.
  5. Once the fat is hot quickly pour in the batter and return to the oven
  6. Do not open the oven again until 25 minutes has passed
  7. Remove from the oven and eat immediately
  8. If you don’t want to eat them all, cool them on a wire rack and freeze them for another day. Simply re-heat them in a hot oven.
Gluten free Yorkshire puddings. One large one in the foreground with the rest still in the tin behind.

I’m still not confident I’ll get them right!

If you’re still afraid to have a go at making these then I have the perfect thing for you.

This is one of eleven recipes that I show you how to make in my Gluten Free Savoury Bakes online cookery course. The course can be joined at any time and you work through it in your own time by watching a series of videos. Of course you get my support too!

In addition to eleven recipes, I share how to make my unique wholegrain gluten free flour blend; opening up a whole variety of wholesome gluten free baking to you where ever you live in the world.

Close up photograph of my gluten free Yorkshire puddings.

What do you serve Yorkshire puddings with?

Traditionally, as I mentioned above, they are served with roast beef and gravy but I have a few other ideas.

Savoury ideas

  • Serve them with any roast meat of a vegetarian or vegan alternative
  • Fill them with cauliflower cheese
  • Fill with baked beans and sausages for a breakfast alternative
  • Fill with a curry of your choice

Sweet ideas

  • Fill with custard
  • Fill with cooked apple lightly spiced with cinnamon with added raisins for sweetness
  • Fill with your choice of fruit and cream
  • Fill with banana slices and drizzle with chocolate sauce
  • Make a toffee sauce (like the one in my sticky toffee pudding) and dip the Yorkshire’s in!

I’d love to know your ideas too!

Top view of gluten free Yorkshire puddings in their tin

Frequently asked questions

Can you make these dairy free?

Yes, simply swap the milk for dairy free milk of your choice

Can you make these vegan – without eggs?

No. This isn’t a recipe that can be made without eggs. Search for a specific vegan recipe if that’s what you’re looking for.

Pin the recipe so you don’t lose it:

The best gluten free Yorkshire puddings recipe that you'll find. In fact whether you're gluten free or not this Yorkshire pudding recipe is a keeper! Can be made dairy free too. #glutenfreeyorkshirepuddings #glutenfreeroast #glutenfreeyorkies #freefromfairy

The recipe for gluten free Yorkshire puddings:

Perfect Gluten Free Yorkshire Puddings

The best Yorkshire pudding recipe full stop. And it just happens to be gluten free too!
4.78 from 27 votes
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Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings 12
Author Vicki Montague

Ingredients
 
 

  • 80 g tapioca starch
  • 90 ml full fat milk - or dairy free alternative
  • 3 medium eggs
  • 6 tsp duck fat - or other fat of choice – see above text

Instructions
 

  • Turn on the oven to 230 degrees C, 210 fan, Gas Mark 8
  • Place 1/2 tsp of fat into each hole of a 12 hole muffin tray
  • Once the oven is up to temperature add the muffin tray and heat for 5 minutes while making the batter
  • Place the tapioca starch into a large jug and add the milk. Whisk to combine then add the eggs and whisk again
  • Once the fat has heated for 5 minutes, quickly remove the muffin tray from the oven and evenly distribute the batter between the 12 holes. Place back in the oven as quickly as possible
  • Cook for 25 minutes until well risen and golden. Do not open the oven at any point during cooking

Notes

Nutrition facts for information only.

Nutrition (Approx)

Calories: 64kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 19mg | Potassium: 26mg | Sugar: 1g | Vitamin A: 72IU | Calcium: 15mg | Iron: 1mg
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Reader Interactions

Comments

  1. Fi Ivin says

    5th June 2022 at 4:53 pm

    Always makes fabulous crisp and HUGE yorkshires. ๐Ÿ˜

    • Vicki Montague says

      6th June 2022 at 9:48 am

      Glad you like them!

  2. emma amoscato says

    23rd June 2016 at 8:31 pm

    They are such a classic british thing, aren’t they. Any ideas for making them egg free? #freefromfridays

    • Vicki Montague says

      24th June 2016 at 9:34 pm

      Mmm now that is tricky. I’ve never tried I’m afraid. I wonder if aquafaba would work??

4.78 from 27 votes (27 ratings without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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