Gluten-Free Yorkshire Puddings Recipe

Yorkshire puddings, when they're made right, balance a crunchy casing with a warm, fluffy base. Best of all, our method is gluten-free certified. Gluten-free food blogger Jennine Bryant, from The Marshside Pantry, created this gluten-free Yorkshire pudding recipe right from the coasts of Britain. "Yorkshire puddings originate from the county Yorkshire, in England," Bryant explains. "They were invented when the fat from meat would drip down, and then they would use a type of pancake batter in the fat dripping to make little cakes." These decadent molds are often used to soak up broths or gravies during rich meals.

This sounds interesting, right? But wait, there's more to the story. Bryant elaborated that this old classic was reinvented into a more modern dish. "It was almost considered a cheap way to keep hunger at bay, and these days is traditionally served with gravy (that's the sauce in the picture) on the side of a classic English roast dinner," she explains. So, it's not actually a pudding, but, it's still pretty darn tasty. "It's quite deceptive that it's referred to as a pudding, as it's a savoury food," our developer shared. Stay with us and we'll give you all the tips you need to bring Britain to you.

For this recipe, you'll need vegetable oil, gluten-free flour, cornflour, salt, room temperature eggs, and some whole milk. Easy enough, right?

Once your ingredients are prepared, take a moment to preheat your oven to 425 F. Use a muffin tray or an authentic Yorkshire pudding tray and distribute the oil into each space equally.

Are you wondering why Bryant wanted to make a gluten-free version of this recipe? "In England, Yorkshire puddings are a classic food to have on Sunday with our roast dinners. It can be hard to adapt certain recipes to be gluten-free, especially ones that are considered to be a bit tricky," Bryant explains. "So, I wanted to make a fool-proof recipe that works well with gluten-free flour, so that the classic Yorkshire pudding is available no matter if you can eat gluten or not!"

In a medium-sized bowl, thoroughly mix the plain gluten-free flour into the cornflour and salt. Break in both eggs and pour in the milk to the flour mixture. With a whisk or hand mixer, beat together until you form a smooth, lump-free batter. Before you finish the batter, now is the time to sprinkle any specific seasonings in, if you so desire. Then, transfer the batter to a pouring jug and allow it to sit for 15 minutes.

While the batter sits in the jug, place the baking tray with the oil into the oven for about eight minutes. The goal here is to get the oil very hot.

Carefully remove the baking tray from the oven. Give the batter another good stir and pour it equally into each section of the tray. Afterwards, return the baking tray to the oven. "If you don't get it right, Yorkshire puddings end up as a flat disk of batter in the pan, rather than the tall, puffy pastry they should be (the trick is to make sure that the vegetable oil is super hot!)," Bryant told us about ensuring perfect puddings.

Allow the Yorkshire puddings to bake at 425 F for five minutes. Then, turn the temperature down to 400 F and let them cook for another 20 minutes. Finally, these pudding cups should rise and turn gold in color. Once they're finished, remove the cups from the oven and serve immediately. "Yorkshire puddings are best eaten fresh from the oven so they are lovely and crisp," Bryant advises.

Yorkshire puddings are often served with traditional English dishes. "The ones in the pictures are drizzled with a classic beef gravy," Bryant says. "Yorkshires can be served in various different ways, some people make one giant one and serve a whole roast dinner inside of it."

If you're were hoping for pudding, we're sorry to disappoint. But, we know for sure if you achieve the correct crunchy and fluffy balance, you will love Yorkshire puddings.