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These gluten-free Yorkshire puddings are light, fluffy, and golden brown. They are made with 4 key ingredients and poof up in a hot oven to create a crispy exterior and light interior perfect for gravies and meat drippings. The slightly eggy and savory flavor of these puddings has been a massive hit in this house as a fun extra side to roast dinners and even served with something sweet for a nightcap.
Gluten-Free Yorkshire Pudding Recipe
Yorkshire pudding is something I never knew I was missing until I had it for the first time with a Sunday roast on a trip to England. I was even happier to find out they’re commonly made with cornstarch (cornflour in the UK). Let’s just say I was a happy camper. Their poofed-up structure, much like gluten-free popovers here in the US, makes them the perfect vessel to hold my gluten-free gravy, and they’re so easy to make.
This homemade Yorkshire pudding recipe stays as true to the original recipe as possible by using sizzling hot beef drippings to achieve that signature crispy texture. These classic UK staples were designed to make the most of animal fat while serving as a hearty side dish, allowing you to fill up without relying too heavily on meat. It’s a clever, cost-effective way to enjoy a satisfying meal.
Ingredients
- Beef Drippings: I love the flavor beef drippings give these classic yorkshire puddings, but you can also use pork fat or a neutral oil like avocado oil. Butter isn’t recommended as it burns quickly.
- Cornstarch: I like using cornstarch for this recipe, as it makes the puddings light and fluffy. Cornstarch absorbs moisture, helping the outside stay crispy and the inside silky and soft.
- Eggs: Eggs are essential to a Yorkshire pudding recipe. They help the pudding rise tall and stay airy by providing structure and trapping steam while adding a rich, custardy texture. I wouldn’t recommend substituting them.
- Milk: I used skim milk for this recipe, but you can use 2% milk, whole milk, or a dairy-free option.
- Salt & Black Pepper: I added salt and pepper to enhance the savory flavor of the puddings, but this step is optional. If you’re using them for a sweeter purpose, skip this step.
Tips and Suggestions
- I like to let my batter rest for 30 minutes before cooking to ensure I get a good rise on my gluten-free yorkshire puds.
- Make these gluten-free puddings your own by adding herbs, spices, or sweet coatings. They may be served more often savory but can also be served sweet.
- A good reminder for any rising bakes is to never open the oven. You may be tempted to sneak a peek but opening the oven can disturb the rising process.
- I like to have all my ingredients at room temperature before combining them. It creates a smoother batter and allows the ingredients to meld together better.
- This recipe can be used to make larger or smaller yorkshire puddings. Whatever size muffin or cupcake tray you have will work; you just need to adjust the cooking time.
How can I collect meat drippings?
The best way to collect meat drippings and the easiest (in my opinion) is to use a roasting rack. Place the meat on a rack in a roasting pan so drippings collect below, without burning. Once the meat is done, remove any solids or meat bits. Let the drippings sit for a few minutes so fat rises to the top. Use a spoon to skim off the fat if you need a leaner option, or use the fat for extra flavor.
Serving Suggestions
Yorkshire puddings are iconically served with roast beef or roasted chicken in the UK. That’s exactly how I serve my gluten-free puddings at home. You can also stuff a sausage in the middle to make a “toad in the hole” and eat it with breakfast. It’s the perfect vessel for anything savory or sweet. My family loves them alongside savory pot roast and for dessert with vanilla ice cream and strawberry reduction.
Storage Instructions
Yorkshire Puddings are best eaten fresh, as they tend to lose their crispness over time. You can store them in an airtight container on the counter for up to 5 days or freeze them.
Freeze them in a freezer-safe container for 1 month. Defrost in the refrigerator overnight and reheat in the oven at 400°F for about 5-8 minutes until hot and crispy again. Avoid the microwave, as it can make them soggy.
More Savory Side Recipes
- Gluten-Free Gravy
- Gluten-Free Dinner Rolls
- Gluten-Free Popovers
- Gluten-Free Buttermilk Biscuits
- Gluten-Free Puff Pastry
- Cloud Bread
Gluten-Free Yorkshire Pudding
Equipment
- 1 muffin tin
- 1 large bowl or measuring cup
Ingredients
- 12 teaspoons beef drippings or neutral tasting cooking oil
- 1 cup of cornstarch, 120 grams using the scoop and level method
- ½ teaspoon salt
- Pinch of pepper
- 4 large eggs
- ¾ cup and 1 tablespoon milk, 200 grams
Instructions
- Preheat your oven to 425°F and prep your muffin pan by adding a teaspoon of oil or beef drippings to each muffin hole. You want this oil to get piping hot, so place it in the oven for 20 minutes while you prepare the batter.
- In a medium container, preferably one with a pouring spout, add in your cornstarch, salt, and pepper and give it a light whisk.
- Then add in your eggs and stir until everything is smooth. Gradually add in your milk and continue mixing until combined.
- Once your oil is finished heating up, take out your muffin tray and get ready to work fast to keep the oil from cooling before you get the batter in.
- Carefully pour enough batter to fill the muffin holes until just slightly over halfway full. Your oil should sizzle slightly when you pour the batter in. Do this for all the muffin holes until you’ve used all your batter, then place the tray back in the oven for 25 minutes.
- As they cook, your puddings should expand and grow tall in their muffin holes, and once finished, they should be brown and crisp.
- Allow them to cool slightly and enjoy warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Gluten-Free Yorkshire Pudding Step-by-Step
Set your oven to 425°F and add 1 tbsp of beef drippings or oil to each muffin hole in your cupcake pan. Place the cupcake tray in the oven for 20 minutes to get sizzling hot while you make the pudding batter.
Use a medium-sized bowl or large glass measuring cup and add 1 cup (120 grams) of cornstarch, ½ tsp of salt, and a pinch of black pepper. Whisk lightly to combine.
Add in 4 large eggs and whisk.
Once smooth, gradually add in ¾ cups plus 1 tbsp (200 grams) of milk. Mix until thoroughly combined.
Carefully take the muffin tray out of the oven –remember the oil is hot.
Quickly but carefully, pour the batter into each muffin hole until they’re slightly above halfway full. You’ll notice the oil will sizzle slightly. Put the filled muffin tray back in the oven and bake for 25 minutes.
You’ll notice your puddings will rise and expand while in the oven. When finished, they’ll be a nice golden brown color with a crispy exterior. Remove the yorkshire puddings from the oven and allow them to cool enough to touch. Serve warm with a roast dinner, and enjoy!
100% would make again. Thank you for this recipe, I am GF DF and had to skip the Yorkshire pudding while in London. This recipe gave me the experience at home and knowing that I’m safe from allergens make it so much better.
These are beautiful! They are very mild in taste so would be delish if serving with something savory. Followed the recipe exactly. Loved by celiacs in our family as well as the gluten eaters.