Gluten Free Yorkshire Pudding

You’re going to love Yorkshire pudding. It’s easy to make with gluten free ingredients so everyone at your table can enjoy it!

Gluten free Yorkshire pudding smothered in gravy served along side a wonderful roast is the quintessential British dinner.

While the name “pudding” conjures up images of a sweet, creamy dessert to Americans, puddings in British cuisine can refer to sausages, bread-like creations, or desserts.

This recipe is from my mother-in-law who knew how to make an amazing Yorkshire. This is the real thing.

Even though I swap in gluten free flour, this gluten free Yorkshire pudding rocks.

You can serve your Yorkshires with an eye round roast beef, but if you want to really make your taste buds sing go with the most tender tasty roast: Châteaubriand and mushroom gravy.

Ready to make authentic British Yorkshire pudding? Lets get started.

Ingredients 

Yorkshire pudding is a simple batter of flour, eggs, milk and salt that is typically cooked in hot beef fat to create a savory bread.

Instructions

*Free printable recipe card is available at the end of the post. 

You’ll most likely cook your roast at 350℉. My mother-in-law would make her roast in a large pyrex baking dish.

She’d take her finished roast out, turn her oven up to 425 ℉, put the pan with the drippings back into the oven until they were super hot, and then pour her batter right over the drippings in the same roasting pan and bake her Yorkshire for 35-40 minutes.

Or she told me that I could divide the drippings into two round baking pans, get the drippings hot, pour in my batter, and bake for about 25 minutes.

But this year, I decided to make individual Yorkshire puddings using muffin pans. These were ready to enjoy in just 20 minutes. What fun they are! Everyone gets their own and can pour gravy right into the hollow middle.

Here’s the easy method.

Reserve 1/4 cup of  the drippings from your roast and pour 2 tablespoons of drippings into each of two 8 inch round baking pans. (If you don’t have enough drippings, you may add oil). If you’re making individual Yorkshires in muffin tins, add 1 teaspoon of drippings to each muffin hole.

Then place the pans in the oven for 15 minutes.

Meanwhile, beat eggs on a low speed of your electric mixer for 1/2 of a minute. Add milk; beat for another 15 seconds. Then add gf flour and salt and beat for 2 minutes more until smooth.

Carefully take the pans out of the oven. Make sure the drippings are super HOT before you put the room temperature batter into the pans. You should hear a sizzle when the batter hits the drippings. Working quickly, be sure to get your pan back into the oven right away. The hot fat and hot oven are the key to getting your batter to rise.

Bake in your 425 ℉ oven about 20 minutes for the muffin pans or about 25 minutes for the round baking pans.

Serve with your roast and top with mushroom gravy.

Pro tips and recipe notes

• • Beef drippings from you roast beef make Yorkshire pudding authentic. If you don’t have enough drippings, you can use oil.
  • Yorkshire pudding can be fussy especially with gluten free flour. Bob’s Red Mill GF All Purpose Baking Flour works in this recipe. I have tried other gluten free flours and the result was too dense. Now I only reach for Bob’s all purpose flour.
  • You should hear a sizzle when your batter hits the hot drippings. Working quickly, be sure to get your pan(s) back into the oven right away. The hot fat and hot oven are the key to getting the iconic rise of your puddings.
  • I prepare my batter in a mixing bowl with a pourable spout which makes it easier to pour. It’s less messy. Fill each muffin hole or baking pan half of the way full.
  • What you’ll love about the individual hollow Yorkshire puddings, is that you can pour your gravy right inside. It’s such fun. Everyone gets their own.
  • One more thing. Don’t open the door to your oven until baking is complete. You don’t want your Yorkshires to collapse.

Hope you enjoy your gluten free Yorkshire pudding!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More recipes inspired by classic British dishes

British Style Meat Pie (Low Carb And Gluten Free) I’ve included lots of cooking tips so your meat will turn out mouthwateringly tender in a luscious gravy with a fun cauliflower crust.

Toad in the hole – Sausages baked in Yorkshire pudding batter! Yes, please.

Pigs in a blanket – The minute you bite into these fluffy pancakes with slightly crispy edges and discover the spicy breakfast sausage inside, you’ll know it’s going to be a special day.

Gluten free cottage pie – Savory ground beef is topped with homemade mashed potatoes. Yum.

Absolutely delicious shepherd’s pie – Rich ground lamb covered in a heavenly blanket of golden-brown mashed potatoes is sure to get a thumbs up from your family. And we all love that, right?

Super low carb cottage pie with cauliflower mash – This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower.

Healthier homemade french fries (aka chips in England!) – Crispy on the outside, fluffy inside, not a bit greasy: these healthy chips are in a category all their own.

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3.40 from 5 votes

Gluten Free Yorkshire Pudding

Yorkshire pudding with roast beef is a quintessential British dinner. While the name "pudding" conjures images of sweet, creamy dessert to Americans, puddings in British cuisine can refer to sausages, bread-like creations, or desserts. Enjoy!

Course Side Dish

Cuisine British, gluten free

Keyword gluten free yorkshire pudding

Prep Time 15 minutes

Cook Time 20 minutes

Servings 8

Calories 170kcal

Author Barbara Bianchi

Ingredients

• 1/4 cup beef drippings
• 1/2 teaspoon salt
• 4 eggs
• 2 cups milk
• 2 cups Bob’s Red Mill GF All Purpose Baking Flour *please see my note

Instructions

• You'll most likely cook your roast at 350℉. So for your Yorkshire pudding when your roast is done, increase your oven temperature to 425 ℉. Reserve 1/4 cup of drippings from your roasting pan.

  You can make your Yorkshires in a one large baking dish with all the drippings or two 8 inch round baking pans with 2 tablespoons of drippings into each. (If you don't have enough drippings, you may add oil). If you're making individual Yorkshires in a muffin tin, add 1 teaspoon of drippings to each muffin hole.

  Then place the pan(s) in the oven for 15 minutes.
• Meanwhile, beat eggs on a low speed of your electric mixer for 30 seconds. Add milk; beat for another 15 seconds. Then add gf flour and salt and beat for 2 minutes more until smooth. Your batter should be thin.
• Carefully take the pans out of the oven. Make sure the drippings are super HOT before you put the room temperature batter into the pans. Fill half way.

  You should hear a sizzle when the batter hits the drippings. Working quickly, be sure to get your pan(s) back into the oven right away. The hot fat and hot oven are the key to getting your batter to rise.

  Bake in 425 ℉ oven about 35-40 minutes for the large roasting pan, about 25 minutes for the round baking pans, or 20 minutes for the muffin tins.

  Serve at once with your roast and top with gravy.

Notes

• Yorkshire pudding can be fussy especially with gluten free flour. Bob’s Red Mill GF All Purpose Baking Flour works in this recipe. I have tried other gluten free flours and the result was too dense. Now I only reach for Bob’s gluten free all purpose flour. 
• A key to getting the right texture is to measure your flour correctly. Fluff the flour so that it’s not packed down, spoon into your measuring cup to overflowing a bit, and then level off with a dull-edged knife.
  Your batter should be very thin to generate steam. It should be like the consistency of cream. There shouldn’t be lumps
• Beef drippings from you roast beef make Yorkshire pudding authentic. If you don't have enough drippings, you can use oil. 
• If possible, use a regular oven bake setting rather than a convection oven. Forced air in a fan can sometimes be too strong. You should hear a sizzle when your batter hits the hot drippings. Working quickly, be sure to get your pan(s) back into the oven right away. The hot fat and hot oven are the key to getting the iconic rise of your puddings.
• I prepare my batter in a mixing bowl with a pourable spout which makes it easier to pour. Fill each muffin hole or baking pan only half of the way full.
• What you'll love about the individual hollow Yorkshire puddings, is that you can pour your gravy right inside. It's such fun. Everyone gets their own.
• One more thing. Don't open the door to your oven until baking is complete. You don't want your Yorkshires to collapse.

Nutrition

Calories: 170kcal

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