Discover how to make perfect gluten-free Yorkshire puddings with this easy 3-step recipe. Crispy, golden, and deliciously puffy - a must-try for any roast dinner!
Gluten-free tip: Ordinary plain flour is wheat. Use a gluten-free plain flour blend, and check the label.
Check every label before you cook, even brands you've bought before. My notes flag the ingredients that most often hide gluten, but they aren't a complete list. More about this
Approximate values, worked out per serving.
Tip the flour into a bowl with a pinch of 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.
Heat oven to 230°C/210°C fan/gas 8. Drizzle a little oil evenly into a 12-hole non-stick muffin tin and put into the oven to heat through.
Pour the batter into a jug, then remove the hot tin from the oven. Carefully and evenly pour the batter into the holes. Put the tin back in the oven and leave undisturbed for until the puddings have puffed up and browned. Serve immediately.
The secret to gloriously puffed-up Yorkshires is to have the fat sizzling hot - and don't open the oven door!
Eat fresh out of the oven for best flavour!
Keep cooking
Dairy-free
45 mins Easy
