If you remember Yorkshire Pudding growing up, now you can enjoy gluten free Yorkshire Pudding with this recipe if you can no longer eat gluten. Or, if gluten isn’t an issue, keep this recipe in your back pocket for when you have a guest with a gluten free dietary restriction.
Being that my Grandmother was English, Yorkshire Pudding was always on the menu. But I haven’t had Yorkshire Pudding since childhood and I really didn’t think I would ever enjoy a gluten free version. It’s always a tall order when you have a food memory and want to replicate it. That’s why we’re so enamoured with Magnolia Network’s new show Recipe Lost and Found. Each week host Casey Corn plays food detective to recreate the exact flavour and texture of a lost family recipe! Have you ever watched it? If not, go find it on Magnolia Network in your country!
Admittedly, this is not the same Yorkshire pudding of my childhood. And how could it be? In the grand scheme of things, gluten lends elasticity that you really need to get the texture; air pockets, height and airiness of the original.
As with most gluten free recipes, there’s always room for improvement. So next time we try this, we’ll try beating the whites separately and folding them in just for fun to see if it makes any difference with the texture. However, the flavour is there.
Another option is to use Expandex – if you can find it (on the US Amazon site, I could only find it in this Judee’s starch bundle)*. What is Expandex? Expandex is a gluten-free starch made from modified tapioca starch that helps with the elasticity of gluten-free baked goods! As a matter of fact, we used it successfully for these gluten free cheddar biscuits. We’ll definitely get some again, give it try for this Yorkshire pudding recipe and report back.
As it happens, Hubs only had Yorkshire pudding once when he was younger and doesn’t remember it like I do. So he really likes this gluten free version. And, while different than my fond memories of my grandmother’s Yorkshire pudding, I do like this version too. While a gluten free Yorkshire pudding can never truly hold a candle to the original, if you must eat gluten free, you’ll enjoy this recipe.
Ingredients for Yorkshire Pudding
We’re using Robin Hood gluten free flour. It’s the same flour we used for these carrot cake muffins for my recent milestone birthday, and we’re loving it for gluten free baking!
Since there’s only two of us, we actually cut the recipe in half. But the full recipe below will make eight gluten free Yorkshire puddings.
Because you have to pour the batter into sizzling hot oil later, it’s best to whisk it up in a large measuring cup with a spout or a batter bowl.
With gluten free baking, it’s usually a good idea to refrigerate for at least an hour to let all the ingredients saturate. So we cover it and pop it in the fridge (you can even make ahead and leave it overnight). Or, if you prefer, you can let it sit for half and hour on the counter and then bake it.
Before pre-heating the stove, make sure your stove window is clean so you can watch the progress. Don’t be tempted to open the oven door to check on it. The constant fluctuation in temperature could cause the gluten free Yorkshire Pudding to collapse or prevent them from rising.
We always save our bacon fat drippings.
So we pre-heat the muffin tin with a combination of bacon fat (yum) and grapeseed oil (because it has a high smoke point). What’s not to love about bacon fat?!
The batter should sizzle when it hits the hot oil.
Pour quickly and get into the oven right away without delay. It’s a good idea to put a baking sheet underneath the muffin tin in case oil bubbles over.
This is how they look after 15 minutes or so. You’ll have to judge your own stove, but ours usually takes around 15 to 20 minutes to bake to golden brown.
Serve Gluten Free Yorkshire Pudding
We’re serving these with pork tenderloin (get our spice rub for pork tenderloin, which we posted yesterday).
By the way, pour the batter into the muffin tin in one go (rather than coming back to top up), or you’ll end up with funny cartoon shapes like I got! You might want that depression in the middle to pool gravy into.
Pin Gluten Free Yorkshire Pudding
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Gluten Free Yorkshire Pudding
- 4 large eggs 200g or 7 ounces
- 150 g gluten free flour we use Robin Hood GF flour (5.25 oz or 1 cup + 2 tsp)
- 175 g 10% cream 6 oz or 3/4 cup
- 1/2 tsp salt
- 25 g water .85 oz or 1 tbsp + 2 tsp
- 100 ml lard shortening or grapeseed oil (about 1/2 cup or 1 tbsp in each muffin tin (we actually combine saved bacon with the gapped oil)
- Combine eggs, milk and water in a large pourable mixing cup. In another bowl, combine flour and salt and whisk into egg mixture. Let batter rest or 30 minutes or cover and refrigerate for an hour. Remove from fridge while the oven is pre-heating.
- Preheat oven to 450 F. The key to great Yorkshire pudding is a hot oven!
- Divide fat equally into muffin tins - about 1 tablespoon per tin. Preheat in the often on a baking sheet (to catch any oil spills) until the fat is sizzling hot (10 - 15 minutes).
- Carefully remove the baking sheet with muffin tin from the oven once hot and put onto a heat proof surface. Pour the batter evenly between the muffin tins, filling half to no more than 3/4 full. You should hear it sizzle when the batter meets the oil. Work quickly and get them back into the oven as soon as you can.
- Bake until the Yorkshire puddings have puffed right up and are browned on the exterior. It should take about 15 minutes.
- Serve right away or cool and freeze in a Ziploc freezer bag for up to 3 months.
* [If you’re looking for some of the things we used, we’ve got you covered (disclosure): Clicking on the affiliate links in this post means we may receive a commission. But don’t worry, you don’t pay a cent more and it helps us make more unique crafts to share with you! Thanks for helping to support our blog!]