Gluten-free Yorkshire puddings

The perfect vehicle for gravy and roasted goodies: the Yorkshire pudding – this version is gluten-free but never fear, you still get that characteristic puff and golden colour

  • Prep:5 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 199
  • fat 13g
  • saturates 2g
  • carbs 15g
  • sugars 1g
  • fibre 0g
  • protein 6g
  • salt 0.12g


  • 140g gluten-free plain flour
  • 50g cornflour
  • 3 eggs
  • 175ml semi-skimmed milk
  • sunflower oil, for drizzling


Get the rise

The secret to gloriously puffed-up Yorkshire is to have the fat sizzling hot - and don't open the oven door!



  1. Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.

  2. Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.

  3. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

Suggested recipes from this collection...