My Gluten Free Yorkshire Puddings are foolproof, also cheap, quick and easy. They are also super tasty and they are an absolute essential for your Sunday roast.
Yorkshire pudding is a traditional English muffin made from a batter consisting of eggs, corn flour, and milk that is usually served with roast dinners and gravy. They are a fluffy, savoury, bready deliciousness.
They are made with just 4 simple ingredients you most likely already have in your kitchen and don’t require any complicated technique or supplies. If you can mix up a basic batter you can make these too.
I know some people worry about making them because they sometimes don’t rise, but this Yorkshire pudding recipe is faultless.
Using this recipe, you will have perfect Yorkshire puddings every time!
Even better, they freeze so well. Make your batter and cook your Gluten Free Yorkshire Puddings following the recipe below, then allow them to cool completely on a cooling rack. Once they’ve cooled down, pop them into a freezer bag or freezer-proof container and they can be frozen for up to a month. Just remember to add a date, so you know when you need to use them up. To reheat them, place them in an oven heated to 200°C/390°F/Gas 6 for 6-8 minutes.
- Vegetable Oil
- 2 large eggs
- 100g gluten free corn flour (I use gem)
- 100 ml milk, use soya milk for dairy free
- Heat your oven to 225°C/440°F/Gas 7
- Add all the ingredients into a jug and mix together until you have a smooth batter.
- Pour a teaspoon of the oil into the bottom of each hole in a muffin tray.
- Place the tray into the oven and leave it for at least 10-15 minutes until the oil is very hot.
- Remove the tray from the oven. Keep the oven on with the door shut to maintain the heat.
- Quickly pour the mixture evenly into the holes of the muffin tray.
- Place into the oven as quickly as possible.
- Bake for 20 minutes until risen and golden.
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