If you are looking for the best side dish to your family dinner or holiday dinner, look no further than this gluten free Yorkshire pudding recipe. This recipe is quick, easy, and beyond delicious.
Traditional Yorkshire pudding is often served along with roast beef for your roast dinner or your Christmas dinner. Just because you have Celiac Disease (also known as Coeliac Disease) does not mean that you have to continue to go without! These golden brown perfect gluten-free Yorkshire puddings are the perfect side dish. Made with a naturally gluten-free flour, corn flour, instead of plain flour, this gluten-free Yorkshire pudding recipe will yield fabulous results.
What equipment do you need for this recipe?
Muffin pans (or muffin tins): these will be the vessels in which we bake our perfect Yorkshire puddings
What Ingredients do I need for this gluten free Yorkshire pudding recipe?
Corn Starch: Corn starch (aka corn flour) is super light and will allow this gluten-free Yorkshire puddings recipe to grow.
Oil: For this you want to use an oil like vegetable oil or canola oil. You do not want to use olive oil because you want a really high smoke point. For best results, use vegetable oil/
Eggs: Eggs in this recipe are our ever trusty binding agent
Milk: I use regular cows milk in this recipe. If you need to use plant-based milk
Salt: For flavor
This recipe is a 3-ingredient Yorkshire puddings recipe as the batter itself is truly 3 ingredients (the salt can be optional)
This recipe uses simple ingredients, making this recipe a super easy dish (and one of my favorites of British cuisine).
How do I make them?
Preheat oven: to 425°F or 220°/200° c fan
Place oil: place 1 teaspoon of oil into each hole on the non-stick muffin tray
Bake: for 15-20 minutes. You want very hot oil (if it is spitting, that is good)
Make the Yorkshire pudding batter: wisk the eggs into the dry ingredients (salt and cornflower) in a large mixing bowl.
Add the milk: into the large bowl- a little bit at a time until fully incorporated. you want a smooth batter.
Open oven door: remove the hot tins, and immediately fill each muffin tin to ¾ full. You need to be quick about this because the oil needs to remain hot. They should sizzle a bit when you add the batter to the hot oil.
Place back into oven: and bake for 15-20 minutes. They should rise and be golden brown. Never open the oven door while they are baking. It will cause them to fall and not rise.
Remove from the oven: once they are baked and serve them with dinner (they pair wonderfully with gravy).
Recipe Tips: How to make this gluten free Yorkshire pudding recipe the best?
For best results, always follow the recipe card.
Do not open the oven door while they are baking– it will cause them to sink and stop growing the way they should.
It is always a good idea to be on the side of keeping the muffin tins in longer (you really want the oil in your non-stick muffin tin to sizzle). Giving a little extra time is never go to be a bad thing.
Things to remember: not every Gluten free flour blend is made equal. However, for this recipe we are just using cornstarch (sometimes known as corn flour).
Why should you make this gluten free Yorkshire pudding recipe?
After recipe testing and determining that this is the best recipe and so easy to make, there really is no way for to you go wrong. They are just like eating the real thing, you would never know these are gluten free. The idea that gluten free recipes taste terrible is one that is really outdated. It is easy to make almost any recipe gluten-free and we have done that here with these gluten free Yorkshire puddings. They would be perfect at a Sunday roast dinner, a holiday meal, or just a fun side to any meal.
what is the history of Yorkshire puddings
Yorkshire puddings are a traditional British dish with a history that dates back several centuries.
Origins: Yorkshire puddings have their origins in Yorkshire, England, as the name suggests. They were initially a simple and economical dish created by cooks to make use of excess fat and juices from roasting meat. The batter was placed in a pan beneath the roasting meat, where it would collect the drippings and cook to form a delicious and crispy pudding.
First Recorded Recipe: The first recorded recipe for Yorkshire pudding appeared in a cookbook called “The Whole Duty of a Woman” in 1737. The recipe referred to it as “a dripping pudding” and was served as a side dish with roast meats.
Rise in Popularity: Yorkshire puddings gained popularity throughout the 18th and 19th centuries, particularly in the north of England. They were commonly served as an appetizer before the main meal to help fill up hungry diners and make the meat go further.
Size and Use: Originally, Yorkshire puddings were larger and flatter than the modern versions. They were often filled with gravy and served as a starter. The trend of making smaller individual puddings, similar to what we know today, started to develop in the 20th century.
Association with Roast Beef: Yorkshire puddings became closely associated with roast beef, forming an integral part of the traditional British Sunday roast. The combination of roast beef, Yorkshire pudding, vegetables, and gravy became a quintessential British meal.
Adaptations: Over time, Yorkshire puddings have been adapted and incorporated into various dishes. For instance, toad in the hole is a dish where sausages are baked in Yorkshire pudding batter. Mini Yorkshire puddings are also popular as appetizers, often filled with various ingredients.
International Spread: While Yorkshire puddings are a British staple, their popularity has spread internationally, particularly in countries with a British culinary influence. They are enjoyed in various forms and settings, from home-cooked meals to upscale dining.
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Gluten Free Yorkshire Pudding Recipe: Gluten-free Puddings
- 1 Muffin Tin
- 6 Eggs
- 1 ¼ Cup Milk
- 1 teaspoon Salt
- 1 ½ Cup Corn Starch
- Preheat oven: to 425°F or 220°/200° c fan
- Place oil: place 1 teaspoon of oil into each hole on the non-stick muffin tray
- Bake: for 15-20 minutes. You want very hot oil (if it is spitting, that is good)
- Make the Yorkshire pudding batter: wisk the eggs into the dry ingredients (salt and cornflower) in a large mixing bowl.
- Add the milk: into the large bowl- a little bit at a time until fully incorporated. you want a smooth batter.
- Open oven door: remove the hot tins, and immediately fill each muffin tin to ¾ full. You need to be quick about this because the oil needs to remain hot. They should sizzle a bit when you add the batter to the hot oil.
- Place back into oven: and bake for 15-20 minutes. They should rise and be golden brown. Never open the oven door while they are baking. It will cause them to fall and not rise.
- Remove from the oven: once they are baked and serve them with dinner (they pair wonderfully with gravy).