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+ servings

Perfect Gluten Free Yorkshire Puddings

The best Yorkshire pudding recipe full stop. And it just happens to be gluten free too!
4.87 from 23 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
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