Making gluten free Yorkshire pudding is easier than you think. You can get a special pan but just think of them as a muffin with a few different steps. These important steps are the same as they are for the gluten-filled version.
Typically you would serve yorkies with any roast beef or Prime Rib dinner. I had actually tried them gluten free previously but they weren’t memorable. For a dinner like this I would serve a simple green salad with vinaigrette dressing and some sort of roasted vegetable.
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Ingredients
After trying a few recipes I landed on using my everyday flour blend and adding some potato starch.
- EGFG gluten free flour blend*
- potato starch
- baking powder
- xanthan gum
- eggs
- half-and-half (12-18% milk fat)
See recipe card for exact amounts.
Instructions for Perfect Yorkshire Pudding
- A hot oven and hot pan – after oiling a 12 cup mini muffin tin it must go in the oven and get hot before pouring in the batter.
- Beat and rest the batter – Using an electric mixer beats air into the batter. Resting it allows for the gluten free flours and starches to absorb liquid. Beat the batter again just before pouring it into the pan.
- Timing is Key – I remember learning “the soufflé does not wait for the guests, the guests wait for the soufflé”. Yorkshire pudding is the same. Plan to have everyone seated at the table when the Yorkshire pudding comes out of the oven. They're puffy and impressive so carry them directly from the oven to the table. I easily released them from the pan using a firm plastic spatula.
Variations: Yorkshire Pudding Sliders
When I saw a few leftover Yorkies in my fridge the day after our prime rib dinner I immediately thought of sliders. I cut the Yorkie in half, filled it with warm prime rib dipping with au jus and a dab of horseradish cream sauce. It was divine!
| To make the horseradish cream sauce I mixed ¼ cup horseradish with 1 cup sour cream, 1 tablespoon lemon juice and ½ teaspoon salt. |
Get The Tools
There is a special popover pan that can be used to make popovers, Yorkshire pudding and regular muffins. I don't have one so I used my metal mini muffin tin. I like the small size and I also use that mini muffin tin to make two-bite brownies, mini cheesecake cupcakes, mini muffins, energy balls and so much more.
As always follow the recipe instructions closely for best results and let me know in the comments how they turned out.
Gluten Free Yorkshire Pudding
Ingredients
- ⅔ cup EGFG gluten free flour blend*
- ⅓ cup potato starch
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum
- 3 eggs
- 1 cup half-and-half (12-18% milk fat)
Instructions
- Combine gluten free flour, potato starch, salt, baking powder and xanthan gum in a bowl. Whisk until evenly mixed. Set aside.
- Beat eggs in the small bowl of an electric mixer.
- Add dry ingredients and beat until evenly combined.
- Add the cream and beat for 2-3 minutes. Let batter rest for 30 minutes.
- Preheat oven to 425°F.
- Generously grease a muffin tin. Heat muffin tin in preheated oven for 5 minutes.
- While the pan is heating beat the batter again. Transfer to a large measuring cup.
- Remove muffin tin from the oven and immediately pour batter into the pan. Bake in preheated oven 15 minutes or until puffy and golden brown.
- Serve with roast beef and gravy. Use leftovers the next day to make roast beef sliders.
- Makes 9-12 Yorkshire puddings.
Notes
- A hot oven and hot pan – after oiling a 12 cup mini muffin tin it must go in the oven and get hot before pouring in the batter.
- Beat and rest the batter – Using an electric mixer beats air into the batter. Resting it allows for the gluten free flours and starches to absorb liquid. Beat the batter again just before pouring it into the pan.
- Timing is Key – Yorkshire pudding is like souffle. “A soufflé does not wait for the guests, the guests wait for the soufflé”. Plan to have everyone seated at the table when the Yorkshire pudding comes out of the oven. They're puffy and impressive so carry them directly from the oven to the table.
Nutrition
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Janet
Made these last night as part of our Christmas prime rib roast dinner. They were wonderful - light, fluffy and delicate. Better than many of the "regular" yorkshires I made before going gluten-free,
Cinde Little
Hi Janet! I'm so happy they turned out and I agree, with those tips they are better than many yorkies I've had made with wheat flour. Thanks for letting me know.
James
I was disappointed that you list "I used my mix" but fail to provide which of the eleven you might have used.
It leaves me back to experibaking.
Cheers,
James
Cinde Little
Sorry James. I've used what I call "my GF flour mix" for 4 years and only in the last year have I started writing more about all the different blends people are using. I will clarify this is my recipes and call it my EGFG Flour Blend and include it at the bottom of each recipe. My blend is sweet rice flour (300g), potato starch (300g), sorghum flour (200g), millet flour (200g). I use it in almost all of my recipes with the exception of a few cookies where it didn't work. Thanks for bringing this to my attention. I hope you get to try the Yorkshire Pudding!