Gluten Free Yorkshire Pudding are light and fluffy with perfectly crisp golden edges. Made with 4 ingredients in 30 minutes!
- 12 teaspoons vegetable oil
- 2/3 cup gluten free flour
- 2/3 cup corn starch
- 3/4 teaspoon sea salt
- 4 eggs
- 1 cup milk
Preheat the oven to 425 degrees.
In a large bowl, whisk together the flour and salt.
In a liquid measure, or medium bowl, whisk together the eggs and milk until well combined. Add to the dry ingredients and mix with a wooden spoon or spatula until combined. Set aside.
Add 1 teaspoon of the oil to each cup of a 12-count muffin tin. Place in the oven for 5 minutes. You want the pan to be hot! Increase the oven temperature to 475 degrees.
While the muffin tin heats up, I like to transfer the batter to a large liquid measure or bow with a spout for easy and quick pouring.
Remove from the oven and quickly fill the muffin cups 1/2 of the way full. Quickly return to the oven and bake for 20-25 minutes or until puffed and golden. Serve immediately!
Flour: I use and recommend Bob’s Red Mill 1 to 1 Baking Flour
Milk: I use soy milk. Whole or 2% milk will also work.
- Serving Size: 1 pudding
- Calories: 110
- Sugar: 1g
- Sodium: 149mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: egg, cornstarch, gluten free flour, milk, easy, side, Thanksgiving, Christmas, English