Gluten Free Yorkshire Pudding

Gluten Free Yorkshire Pudding are light and fluffy with perfectly crisp golden edges. Made with 4 ingredients in 30 minutes!

Gluten Free Yorkshire Pudding is an easy recipe that churns out gourmet results! The puddings have perfectly crisp edges that shatter in your mouth with fluffy, eggy, centers that are rich and satisfying.

Perfect served with any hearty meal or for breakfast with butter and jam!

Reasons to love this recipe!

• They are like rolls, but 100 times better AND easier!
• No need to wait for this bread to rise, it is ready to bake in 10 minutes.
• They are gluten and dairy free.

What is yorkshire pudding?

Yorkshire pudding is a traditional English side dish, like a roll, but baked in a hot oven until crisp and puffy around the edges, with sunken, fluffy centers.

They are essentially the same thing as American popovers.

Traditionally, they are served with gravy or a hearty meal like a roast.

Ingredients and substitutions:

• Vegetable oil – I used grapeseed, but avocado or another neutral oil will work.
• Gluten free flour – I recommend Bob’s Red Mill 1 to 1 Baking Flour for best results. This is the flour I used to develop the recipe and works perfectly every time.
• Corn starch – adds lightness to the batter and helps with browning.
• Eggs – no substitute here. Eggs are essential for this recipe’s success. Pasture raised eggs give the batter and a beautiful golden hue!
• Milk – I used soy milk, but whole or 2% should work as well.

How to make gluten free yorkshire pudding:

Whisk the batter: In a large bowl, whisk together the flour, cornstarch, and salt. In a liquid measure, whisk together the eggs and milk. Add the wet to the dry and whisk until combined. It’s okay if there are a few lumps. Set aside.

Heat the muffin tin: While the batter is set aside to rest, add 1 teaspoon of oil to each muffin cup. Add to the oven and let heat for 5 minutes.

Bake: Pour the batter into the hot muffin cups – it should sizzle! Evenly divide it between the cups and bake until puffed and golden. Serve immedietly!

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Storage:

Yorkshire pudding are best eaten hot right out of the oven. When cold, they loose their flavor and texture.

If you have leftovers, wrap them tightly in plastic and store in the fridge for 3-5 days. Reheat them in a 350 degree oven until crisp, about 5-10 minutes.

For longer storage, individually wrap and freeze the yorkshire puddings. They will keep in the freezer for up to 3 months. To reheat, place them in a 350 degree oven, from frozen, an heat until warmed through and crisp, about 10-12 minutes.

What to serve with gluten free yorkshire pudding:

Gluten free yorkshire pudding are a show stopping addition to any party or gathering!

Serve them alongside a big pot roast (this recipe is vegan!).

They make a delicious Thanksgiving or Christmas side, like rolls but even better!

Serve them for breakfast or brunch with butter, honey, and jam. Divine.

More gluten free bread recipes!

• Buckwheat Bread
• Cinnamon Rolls
• Artisan Bread
• Italian Herb Breadsticks
• Garlic Knots
• Monkey Bread

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