Everyday dinners
Gluten-free Yorkshire puddings
Golden Yorkshire puddings with crisp edges and soft centres, made with gluten-free plain flour and cornflour.
Makes 12 Yorkshire puddings, allowing two per person as a side dish. Allow 30 minutes for the batter to rest and have everything ready before lifting out the hot tin.
This recipe is in development and has not been kitchen-tested. The supplied picture references are illustrative.
The recipe
Gluten-free Yorkshire puddings
- Prep
- 45 min
- Cook
- 45 min
- Total*
- 90 min
- Makes
- 6 servings, with 2 puddings per serving
*Estimated development timings. Rest the batter for 30 minutes before heating the oil. This rest is included in the 45-minute preparation allowance, with oven preheating overlapping the rest. No standing time is needed after baking.
Ingredients
Tick things off as you go.
For the batter
For the tin
Equipment
- Use a metal non-stick muffin tin with 12 holes, each holding approximately 75 ml, rated for 230°C.
- Use a mixing bowl, a cover and a balloon whisk.
- Use kitchen scales, measuring spoons and a pouring jug.
- Have dry oven gloves and a heatproof surface ready.
- Use a timer to measure the batter rest and baking time.
- Use a wire rack for cooling leftovers and a baking tray for reheating.
Let’s make it.
- 01
Mix the batter
Mix the flour blend, cornflour and salt in a bowl. Whisk in the eggs, then add the milk gradually, whisking until no dry pockets or lumps remain. Wash your hands after handling eggs and do not taste raw batter.
- 02
Rest the batter
Cover the bowl and leave the batter to rest for 30 minutes, using a timer. Meanwhile, heat the oven to 230°C / 210°C fan / gas 8, with space above the middle shelf. Before moving on, check that the full resting time has elapsed and the oven has reached temperature.
- 03
Heat the oil
Divide the sunflower oil between the 12 holes, using 2.5 ml in each. Put the tin in the hot oven for 10–15 minutes, until the oil is very hot and shimmering. Have the batter ready before taking out the tin. Confirm that the oil is hot enough with the sizzling and setting check in the next step; do not rely on shimmer alone or wait for the oil to smoke.
- 04
Fill the tin
Whisk the rested batter briefly until smooth and transfer it to the pouring jug. Wearing dry oven gloves, place the hot tin on a heatproof surface. Pour a small amount of batter into the first hole: it should sizzle sharply and visibly set around the edge straight away. If it does not, return the tin to the oven for a few minutes before continuing. Working promptly and taking care with splashes, divide all the batter evenly between the holes, filling each no more than two-thirds full. Return the tin to the oven immediately.
- 05
Bake and serve
Bake for 25–30 minutes without opening the door for the first 25 minutes. The puddings should have risen, with browned edges and firm sides. Split one open to check that the inside is set and steaming, with no wet batter; bake longer if needed. Serve straight away.
Ingredient checks
Choose flour blend and cornflour labelled gluten-free and check all labels for allergens. UK cornflour means fine white maize starch, not yellow maize flour. Use refined sunflower oil suitable for high-temperature cooking. For someone with coeliac disease, use thoroughly cleaned equipment and a tin without baked-on wheat batter; keep ingredients and finished puddings away from ordinary flour and crumbs.
Allergens: Contains eggs and milk.; Check the flour blend and other packaged ingredients for all 14 UK allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya and sulphites.; A gluten-free flour blend can contain gluten-free wheat starch and still declare wheat as an allergen; check suitability separately for anyone with a wheat allergy.; Check precautionary allergen warnings and the labels of any substitutions..
Make it work for you
Refined rapeseed oil can replace sunflower oil in the same quantity.
Lactose-free cow's milk can replace the semi-skimmed milk in the same quantity, but it still contains the milk allergen.
A gluten-free unsweetened soya drink is a possible milk replacement, but introduces soya; its effect on rise and browning needs testing.
Use a gluten-free plain flour blend rather than self-raising flour; single flours and egg replacements are not direct substitutes in this draft.
For another day
Cool leftovers on a wire rack, then place in a covered container and refrigerate within 1–2 hours at 0–5°C. Eat within 48 hours.
Alternatively, freeze cooled puddings promptly in a sealed, labelled container. Freezing quality and the best storage duration have not been tested for this recipe.
Defrost fully in the fridge and use within 24 hours of fully thawing.
Reheat on a baking tray in a preheated oven at 200°C / 180°C fan. Start checking after 8 minutes: split one open and check that the centre is steaming hot, then allow longer if needed. The time is an untested estimate; check that all the puddings are hot throughout before serving. Reheat only once.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
See the collection
The miniature kitchen
Tiny chefs.
Big ideas.
A playful look at the same familiar favourite. Meet the little team behind our food illustrations.
Explore the tiny kitchen
