These Gluten Free Yorkshire Puddings are simple to make and rise beautifully. The batter requires just 4 ingredients and you can have a tray ready in under 30 minutes. They are light, crisp and so tasty that most people won’t realise they’re gluten free.
What you need to know at a glance
- Why choose this recipe? This Gluten Free Yorkshire Puddings recipe has many five-star reviews; readers describe them as perfectly risen and very tasty. It’s a reliable method that consistently works.
- Top tip: Make sure the oil in the tin is very hot before adding the batter. If the oil isn’t hot enough, the puddings won’t rise properly.
- Flour choice: Use plain gluten free flour blend (not self-raising) combined with cornflour (cornstarch) for the best texture and rise. The eggs provide the lift.
- Dairy-free option: To make dairy-free Yorkshire puddings, substitute the milk with your preferred dairy-free milk such as soy or certified gluten free oat milk.
I love this Gluten Free Yorkshire Puddings recipe and serve it to both gluten-free and gluten-eating family members — they are always popular. I developed this to recreate the classic puds that are often missed when eating gluten-free.
This recipe is quick and impressive, perfect for a Sunday roast or as a Christmas side. It freezes well and reheats easily for future meals.
Recipe update: The method remains the same and I’ve added step-by-step photos and a video to make the process even easier to follow.
Don’t just take my word for it
Ruth (5 stars): “These are lovely — I tried them against another recipe and these were the best.”
Jeannie (5 stars): “I have never made Yorkies that rose like this and were so tasty. Thank you.”
Table of Contents
- What you need to know at a glance
- Don’t just take my word for it
- Ingredients and substitutions
- How to make gluten free Yorkshire puddings
- Storing and freezing instructions
- Gluten Free Yorkshire Puddings recipe
- Recipe troubleshooting
- Serving suggestions
Ingredients and substitutions
Gather these ingredients before you start. Full quantities are listed in the recipe card below.
- Plain gluten free flour (use a plain GF blend).
- Cornflour (cornstarch in the US).
- Eggs (large).
- Milk or a dairy-free milk alternative if required.
- Vegetable oil to oil the tin.
Essential tools: a 12-hole muffin tin, a large jug or bowl for mixing and a whisk.
How to make gluten free Yorkshire puddings
Preheat the oven to 220°C (200°C fan) / Gas Mark 8. Add about 1 teaspoon of oil to each well of a 12-hole muffin tin and place the tin in the oven to heat for 5–10 minutes so the oil becomes very hot.
While the tin heats, whisk the plain gluten free flour, cornflour, eggs, milk and a pinch of salt together until the batter is smooth. Let the batter rest briefly at room temperature.
When the tin and oil are very hot, remove the tray and quickly pour the batter evenly into the wells, filling each about halfway. The batter should sizzle on contact. If unsure, test with a tiny drop first.
Return the tray to the oven immediately and bake for 18–20 minutes until the puddings are golden and puffed. Serve straight away for best texture.
Storing and freezing instructions
To store: Keep leftovers in the refrigerator for a couple of days. Reheat in a hot oven until warmed through.
To freeze: Once cooled, place the puddings in a bag or container and freeze for up to 6 months. Reheat from frozen on a baking sheet in a hot oven for 5–10 minutes until crisp again.
Have you tried this recipe?
If you make these Yorkshire puddings and enjoy them, please consider leaving a rating and a short comment — feedback helps other readers and supports recipe development.
Want to connect further?
- Share your photos on Instagram and tag the author so others can see your results.
- Join the Facebook community to connect with other gluten free cooks.
Gluten Free Yorkshire Puddings Recipe
Cook: 20 mins •
Total: 30 mins •
Servings: 12
Ingredients
- 75 g plain gluten free flour
- 75 g cornflour (cornstarch)
- 120 ml milk or dairy-free alternative
- 3 large eggs
- Pinch of salt
- 12 tsp vegetable oil
Instructions
- Preheat the oven to 220°C (200°C fan) / Gas Mark 8. Add about 1 teaspoon of oil to each hole of a 12-hole muffin tin and place the tin in the hot oven for around 10 minutes until the oil is very hot.
- Make the batter while the oil heats: whisk together the plain gluten free flour, cornflour, milk, eggs and salt until smooth.
- Remove the hot tin from the oven and working quickly pour the batter evenly into the 12 wells, filling them roughly halfway. The oil should sizzle as the batter hits it.
- Return the tin to the oven immediately and bake for 18–20 minutes until puffed and golden. Do not open the oven door during cooking. Serve straight away.
Video
Notes
- Top tip: Ensure the oil is very hot before adding the batter. The sizzle and quick return to the oven are essential for a good rise.
- Storing and freezing: Store in the fridge for a few days or freeze for up to 6 months. Reheat from frozen in a hot oven.
- Dairy-free: Substitute milk with a dairy-free option such as soy or certified gluten free oat milk.
Nutrition
Serving: 1 Yorkshire pudding — Calories: 86 kcal • Carbohydrates: 5 g • Protein: 3 g • Fat: 6 g
You might also like
Gluten Free Cauliflower Cheese
Gluten Free Gravy
Crispy Gluten Free Roast PotatoesRecipe troubleshooting
If your Yorkshire puddings did not rise, the most likely cause is that the oil or oven was not hot enough. Work quickly when pouring the batter and avoid opening the oven while they cook.
Using a 50/50 mix of plain gluten free flour and cornflour (cornstarch) produces a light, crisp texture. Cornflour adds lightness while the gluten free flour gives flavour and structure. You can use only one in a pinch, but the combination gives the best result.
Ensure the oven is very hot and that the oil in the tin is sizzling when the batter is added. Returning the tray to the oven quickly and leaving the door closed while they bake helps ensure a good rise.
Yes — swap the milk for a dairy-free milk such as soy or gluten free oat milk.
Serving suggestions
These Yorkshire puddings are perfect with a roast dinner. Pair them with gluten free gravy, roast potatoes, cauliflower cheese and seasonal vegetables for a full meal. They also work well with leftovers — try them with a savoury hash or warmed with a little golden syrup and ice cream for a sweet treat.
Get the cookbook
For more gluten free recipes and meal ideas, consider exploring a dedicated gluten free cookbook for a wider range of breakfasts, mains, sides and desserts.