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    Home » Recipes » Gluten Free Baking

    Gluten Free Yorkshire Pudding

    Published: Nov 13, 2020 · Modified: Dec 30, 2023 by Cinde LittleThis post may contain affiliate links4 Comments

    Jump to Recipe Print Recipe

    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.

    Two Gluten Free Yorkshire Puddings on a board in front of a muffin tin full of more. this gluten free recipe

    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.

    Jump to:
    • Ingredients
    • Instructions for Perfect Yorkshire Pudding
    • Variations: Yorkshire Pudding Sliders
    • Get The Tools
    • Gluten Free Yorkshire Pudding

    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

    1. 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.
    2. 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.
    3. 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.
    A muffin pan of Gluten Free Yorkshire Puddings just coming out of the oven, with a hand about to grab one.

    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.

    A board with three gluten free Yorkshire Pudding Sliders showing a piece of roast beef with a bit of horseradish cream sauce.

    As always follow the recipe instructions closely for best results and let me know in the comments how they turned out.

    Two Gluten Free Yorkshire Puddings on a board in front of a muffin tin with more yorkies in it.

    Gluten Free Yorkshire Pudding

    Making gluten free Yorkshire pudding is easier than you think. Follow these 3 tips and you can make them perfect the first time.
    5 from 1 vote
    Print Pin Rate
    Course: Baking, Bread
    Cuisine: British
    Keyword: Yorkshire Pudding
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Resting time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 people
    Calories: 241kcal
    Author: Cinde Little

    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)
    Prevent your screen from going dark

    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

    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
    1. 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.
    2. 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.
    3. 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

    Nutrition Facts
    Gluten Free Yorkshire Pudding
    Amount Per Serving (70 g)
    Calories 241 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 5g31%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 144mg48%
    Sodium 414mg18%
    Potassium 260mg7%
    Carbohydrates 29g10%
    Fiber 3g13%
    Sugar 4g4%
    Protein 9g18%
    Vitamin A 392IU8%
    Vitamin C 1mg1%
    Calcium 120mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    __________________________________________________________________________

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Janet

      December 26, 2023 at 9:42 am

      5 stars
      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,

      Reply
      • Cinde Little

        December 26, 2023 at 10:45 am

        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.

        Reply
    2. James

      February 13, 2021 at 2:31 pm

      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

      Reply
      • Cinde Little

        February 13, 2021 at 5:53 pm

        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!

        Reply

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