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Gluten-Free Yorkshire Puddings
These perfectly crispy Gluten-Free Yorkshire Puddings are a quintessentially British side dish typically served with roast beef or other roast dinners.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 258 kcal
Course:
Side Dish
Cuisine:
British
Ingredients
- 2 medium eggs (room temperature)
- 50 g gluten-free plain flour (all-purpose flour)
- 50 g cornflour
- 150 ml semi-skimmed or full-fat milk
- ¼ teaspoon salt
- 4 tablespoon beef dripping or oil
Instructions
- Preheat the oven to 220° C (430° F).
- In a mixing bowl or jug, whisk together eggs, gluten-free flour, and cornflour until smooth and there are no lumps.
- Add the milk along with the salt and whisk together until no lumps remain. Your batter should be thin with no lump at all. Use a stick blender if there are some lumps you can't get rid of.
- Place the batter in the fridge for 15 minutes, until the oil is piping hot.
- When the tin is heated, remove it carefully from the oven and put 1 tablespoon of fat in each hole, and pop it in the hot oven until the fat is piping hot.
- Remove the Yorkshire pudding pan from the oven, and quickly fill each hole of the muffin tin with batter about ¾ of the way full then quickly return to the oven.
- Bake the Yorkshire puddings for 8 minutes, reduce the heat down to 180° - 360° F and bake them for another 7 to 8 minutes, until they are puffed, golden brown, and crispy. Do not open the oven door at this stage!
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Notes
- Weigh your ingredients correctly using an electronic scale.
- Avoid using self-raising flour or baking powder in the batter. You would end up with flat Yorkshire puddings!
- Make sure the pudding batter is lamp free. Use a stick blender if necessary in order to achieve a smooth batter.
- Let the batter rest for half an hour in the fridge before cooking your Yorkshire Puddings.
- Make sure the oven, Yorkshire Pudding tin, and oil are VERY hot before pouring your batter into the tin.
- Keep the oven door shut to retain the heat whilst you're filling the Yorkshire pudding holes. Then get the tray back into the hot oven as soon as possible.
- Do not open the oven door while cooking the Yorkshire puddings as they will deflate if not cooked entirely
- You can prepare the batter up to 3 days in advance and bake it when you need your Yorkshire Puddings.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
85mg
(28%)
Sodium
195mg
(8%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
157IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 195mg | 8% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.