These Yorkshire puddings are crisp on the outside, soft and slightly chewy on the inside, and are very easy to make! You will love how they puff up and how big they get! Serve them the traditional way with gravy or stuff them with your favorite fillings to devour! You'd never guess that they're gluten-free!
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If you are on a gluten-free diet, you shouldn't have to miss out on enjoying Yorkshire puddings...a delicious element of holiday meals or roast dinners! One of the best things is that these puddings are so good, even your non-gluten-free family and friends will love them!
Ingredients
- Tapioca starch
- Brown rice flour (white rice flour okay)
- Salt
- Milk
- Eggs
- Oil (with a high smoke point like extra light olive oil, canola, vegetable, peanut)
Instructions
Making the Batter
In large glass measuring cup (or bowl), whisk the eggs and milk until smooth.
Sift together the tapioca starch, rice flour, and salt and then add to the egg-milk mixture. Whisk everything very well until the batter is smooth and lump-free. Let the batter rest for 30 minutes.
After the batter has rested for 30 minutes, whisk it again right before you are ready to bake to incorporate any flour that may have settled.
Baking the Puddings
Add a teaspoon of oil to each of 8 cups in a muffin tin and pour the batter, dividing evenly among the 8 cups (fill each cup about halfway).
Bake in a preheated 425F/220C oven for 15-18 minutes, until the puddings are puffed up and golden brown.
Serving Suggestions
Yorkshire puddings are usually the last items made for a meal and are best served warm from the oven. The traditional way to eat them is to split them open and pour gravy on them, enjoying each bite as you eat your roast dinner.
Alternatively, for something completely untraditional but delicious, you can split one open and top a piece with some sliced turkey and dressing, or smoked salmon and a mustard dill sauce.
Pairings
Yorkshire puddings are often associated with Sunday roast dinners and special occasion roast meals, often for Thanksgiving and Christmas. You could serve it with a roast turkey, or try them with Dry Brined Roast Chicken or Perfect Prime Rib Roast.
But it doesn't have to be limited to roasts! They would also go great with soups like Creamy Roasted Tomato Soup or Chicken Vegetable Soup!
Commonly Asked Questions
Yes, you can substitute the amount of brown rice flour in the recipe with an equal amount of tapioca starch. However, the Yorkshire puddings will not be as crisp and will shrink when you remove them from the oven.
I do not recommend using only brown rice flour because the Yorkshire puddings will be hard and not have the softness and chew that they should have. They will also be heavier and will not rise as much.
No, I do not recommend using butter for this recipe. Butter has a low smoke point and your Yorkshire puddings will end up tasting burnt.
High smoke point oils like extra light olive oil (not extra virgin), ghee (clarified butter), vegetable oil, canola oil, refined coconut oil, and peanut oil are all good choices if you do not have meat drippings.
No. I have tested making the Yorkshire puddings with hot oil in a hot muffin tin and oil added to a muffin tin at room temperature and the puddings came out the same. Using the oil and muffin tin at room temperature is also much safer. If you prefer to get the oil hot before adding the batter, however, you can certainly do so. It will work both ways.
It is not necessary, but if you allow it to rest at least 30 minutes before pouring it into the muffin tin, the Yorkshire puddings will taste better and bake up taller.
If you have had the batter in the fridge for a few hours/overnight, it is better to let it come to room temperature before baking. Just be sure to whisk/stir the batter once more to reincorporate the flours that have settled.
Store leftover Yorkshire puddings at room temperature in a bag or container for no more than 2 days.
Yes! Simply place them in an oven/toaster oven for 5 minutes at 375F/190C and they'll be as good as new!
You can, but the Yorkshire puddings will likely have less flavor and not be as rich.
If you are curious and have some time, you can read The Best Yorkshire Pudding Recipe by J. Kenji Lopez-Alt. It is a very thorough and exhaustive article where he touches upon the history of the pudding and details his research in trying to create the "best" recipe. Keep in mind that this article is written about regular flour Yorkshire puddings, so not everything may apply the same way to gluten-free. However, it is still an interesting read and I was able to draw upon some of his research in developing my recipe.
More Gluten-Free Bread Recipes
If you are looking for other gluten-free breads to serve with meals, here are some great ones that are very easy to make, and just like the Yorkshire puddings, you wouldn't guess that they're gluten-free!
- Cornbread with Honey Butter
- Parmesan Garlic Breadsticks
- Chewy Brazilian Cheese Bread
- Parmesan Sage Focaccia
If you are on a gluten-free diet, you are going to love that you can enjoy these Yorkshire puddings, but you don't have to be gluten-free to love them! They really are THAT good and I could not wait to share this recipe! Crisp on the outside, soft and chewy on the inside and delicious with every bite-full and ridiculously easy...they will win over anyone who tries them!
~ Lisa.
Recipe
Gluten-Free Yorkshire Puddings
Ingredients
- 90 grams tapioca starch
- 20 grams brown rice flour
- 90 grams whole full-fat milk
- 2 eggs
- ½ teaspoon salt
- 8 teaspoons extra light olive oil (Or any neutral flavored oil with a high smoke point; see Recipe Notes below)
Instructions
- Preheat oven 425F/220C.
- In a medium mixing bowl or 1-quart measuring cup, beat the eggs and milk with a whisk until smooth.
- Sift the brown rice flour, tapioca starch, and salt into the egg-milk mixture. Beat well with a whisk until smooth and there are no lumps. Let batter sit for 30 minutes.
- Divide the extra light olive oil among 8 cups in the muffin tin (1 teaspoon of oil in each cup).
- Whisk the batter again to incorporate any flours that have settled and divide the batter among the 8 muffin cups.
- Place the muffin tin in the oven and bake for 15-18 minutes until the puddings are puffed up and golden brown.
- Remove from the oven and immediately remove the puddings to a cooling rack so that they do not become soggy. Serve immediately with gravy or desired fillings.
Notes
- Yorkshire puddings are traditionally made with roasted beef or duck fat drippings. If you do not have drippings, you can use oil, but it must be an oil with a high smoke point.
- Oils you can use: extra light olive oil, ghee (clarified butter), vegetable oil, refined coconut oil, peanut oil.
- Do NOT use: extra virgin olive oil, regular butter, sesame oil.
- Every oven is different and the puddings may be done in less or more time than the 15 minutes stated in the recipe. The important thing to watch for is that the puddings are a golden brown color, so do not go by time alone. Otherwise, you may end up with Yorkshire puddings that taste a bit burnt.
- The dry flour ingredients are best measured according to weight for the best results.
- 90 grams of milk is approximately ⅓ cup.
- Eat the puddings with gravy or layer on fillings like roasted meats, smoked salmon, cream cheese, etc.
- Leftover Yorkshire puddings can be reheated for 5 minutes in a 375F/190 oven to crisp them up again.
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