Gluten-Free Yorkshire Pudding

Master the art of gluten-free Yorkshire pudding with this foolproof recipe. Get golden, crispy results every time—perfect for your gluten-free roast dinner!

You know that moment when someone mentions Sunday roast, and your mouth waters before your brain even catches up? Well, if you’re navigating a gluten-free lifestyle, that dreamy image of puffy, golden Yorkshire puddings might’ve felt off-limits—but here’s the good news: it absolutely doesn’t have to be.

The beautiful truth about gluten-free Yorkshire pudding is that it’s simpler than you’d think, and honestly? The results are just as impressive—if not more so—than the traditional version. Whether you’re cooking for a busy family, hosting your first gluten-free Easter dinner, or just craving that nostalgic comfort food, this recipe will become your go-to.

Let me walk you through creating gluten-free Yorkshire pudding that’ll have everyone at the table asking for seconds—and they won’t even realize what you’ve done differently.

Ingredients

Ingredient	Amount
Cornflour (cornstarch)	200 g
Eggs	6 large
Milk (dairy or dairy-free)	300 ml
Cooking oil	50 ml
Salt	To taste
Black pepper	To taste

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Tin

Start by preheating your oven to 220°C (200°C fan/425°F). This high temperature is essential for achieving that signature crispy exterior on your gluten-free Yorkshire pudding. Generously add about a teaspoon of cooking oil to each hole in your muffin tin—don’t be shy here.

Step 2: Heat the Oil Until It’s Smoking

Place your oiled tin into the preheated oven for 10–15 minutes until the oil is genuinely hot—you’re looking for it to shimmer and basically spit when the batter hits it. This is what creates that gorgeous golden exterior, so patience here pays off beautifully.

Step 3: Whisk Your Base

While the oil heats, add your 6 eggs to a large mixing bowl along with the 200g cornflour. Whisk them together thoroughly until completely combined—no lumps allowed in your gluten-free Yorkshire pudding batter. This foundation step makes all the difference.

Step 4: Gradually Add the Milk

Now comes the gentle part: slowly pour in your milk, a little at a time, while whisking continuously. Using a non-electric whisk works beautifully here, though an electric hand mixer is perfectly fine if you prefer. The batter should be smooth and pourable, almost like cream.

Step 5: Transfer to a Jug

Pour your finished gluten-free Yorkshire pudding batter into a measuring jug or pouring vessel. This makes the next step—which requires speed—so much easier to manage.

Step 6: Fill with Speed and Confidence

Here’s where things get exciting: remove your muffin tray from the oven quickly and immediately fill each hole until just under three-quarters full (or under half-full if you prefer more modest, equally delicious puddings). The batter should sizzle when it hits the hot oil—this is your sign everything’s working. Get them back in the oven as fast as you can.

Step 7: Bake Without Peeking

Bake your gluten-free Yorkshire pudding for 15–20 minutes until golden and beautifully risen. And here’s the cardinal rule: don’t open that oven door during baking, not even for a sneaky peek. Opening it releases heat and will cause them to sink.

Step 8: Serve Immediately

Remove them from the oven and serve right away with your roast dinner, loads of gravy, and all the trimmings. These are best enjoyed warm and crispy, straight from the tin.

Substitutions

Using Rice Flour Instead of Cornflour

If cornflour isn’t on hand, rice flour works as an excellent substitute for gluten-free Yorkshire pudding. You’ll want to use 180g rice flour (slightly less than cornflour since it’s denser) and follow the rest of the recipe exactly. The result will be slightly different in texture—a bit more delicate—but equally delicious.

Oat Flour for a Nuttier Flavor

Oat flour brings a subtle, slightly nutty undertone to gluten-free Yorkshire pudding. Use 180g oat flour and ensure it’s certified gluten-free if that matters for your household. This creates a slightly denser pudding with a cozy, wholesome quality.

Potato Starch for Extra Crispiness

For maximum crispiness in your gluten-free Yorkshire pudding, swap the cornflour for 200g potato starch. This produces exceptionally light, airy results that rival traditional versions. The structure is slightly more delicate, so handle the filled tin with extra care.

Arrowroot Powder for a Lighter Texture

Arrowroot powder creates an incredibly light gluten-free Yorkshire pudding with a feathery crumb. Use the same amount (200g) and follow the standard method. This is perfect if you’re feeding sensitive eaters or prefer a more delicate pudding.

Craving more gluten-free comfort food? Check out our complete gluten-free baking guide for foundational techniques and tips. If you’re planning a full gluten-free roast dinner, explore our easy dairy-free dessert ideas to complete your meal beautifully.

Troubleshooting

They’re Not Rising Enough

If your gluten-free Yorkshire pudding stays flat, the oil likely wasn’t hot enough. Make sure your oven is fully preheated and the oil is genuinely sizzling before you pour the batter in. Don’t skip the heating step—it’s non-negotiable for rise and structure.

They’re Crispy Outside but Soggy Inside

This usually means they need a few extra minutes in the oven. Extend the baking time by 5 minutes and check for that deep golden color. If they’re still wet after 25 minutes total, your oven might run cool—consider using an oven thermometer to verify the temperature.

The Batter’s Too Thick or Too Thin

If your batter looks too thick, you probably need a splash more milk—just add a couple of tablespoons at a time. If it’s too thin and runny, you might’ve added too much liquid. The ideal consistency is like thin cream or pancake batter.

They’re Browning Too Quickly

If your gluten-free Yorkshire pudding is turning dark before they rise properly, your oven temperature might be running hot. Reduce the temperature by 10°C and give them a bit longer. Every oven has personality, so adjust based on what you observe.

Storage and Meal Prep

Storing Baked Yorkshire Pudding

Cooled gluten-free Yorkshire pudding keeps wonderfully in an airtight container in the fridge for up to 3 days. To revive them, pop them on a baking tray and warm in a 180°C oven for about 5 minutes until they regain their crispiness. They’re never quite the same as fresh, but this is perfect for busy families.

Freezing Your Puddings

You can absolutely freeze cooked gluten-free Yorkshire pudding for up to a month. Let them cool completely, arrange them on a baking tray, freeze until solid, then transfer to a freezer bag. Reheat directly from frozen at 180°C for about 10 minutes until warm and crispy.

Preparing Batter in Advance

Make your batter the morning of your roast dinner and keep it covered in the fridge until you’re ready to bake. Well, actually—you’ll want to use it within a couple of hours because the cornflour does settle over time. Just give it a quick stir before pouring if you’ve waited a bit.

Serving Suggestions

The Classic Roast Dinner

Serve your gluten-free Yorkshire pudding alongside a traditional Sunday roast with chicken, beef, or lamb, roasted vegetables, and all the gravy you can muster. The puddings catch every drop of savory juices, making them absolutely essential to the experience.

With Breakfast or Brunch

Man, oh man—did you know you can serve gluten-free Yorkshire pudding at breakfast? Fill them with scrambled eggs, sautéed mushrooms, and crispy bacon for a decadent brunch that’ll impress anyone. They’re equally at home in a sweet application with jam and clotted cream, too.

As a Dinner Party Showstopper

Impress your guests by serving individual gluten-free Yorkshire pudding filled with roasted vegetables, herbs, and a drizzle of balsamic reduction. This elegant presentation shows off your cooking skills while keeping everything naturally gluten-free.

Variations and Dietary Adjustments

Kid-Friendly Gluten-Free Yorkshire Pudding

Kids often love these naturally sweet-adjacent puddings, especially when served warm with a little honey drizzle. The cornflour-based version is milder than wheat versions, so picky eaters sometimes find them more approachable. Serve them plain alongside roast dinner, and let little ones dip them in gravy.

Herb-Infused Version

Add 2 tablespoons of fresh mixed herbs (thyme, rosemary, parsley) to your gluten-free Yorkshire pudding batter for extra flavor depth. Dried herbs work too—use about half the amount. This transforms them into something special without changing the fundamental recipe.

Cheese-Enhanced Pudding

Stir 100g grated cheddar or parmesan cheese into your finished batter just before pouring for a savory gluten-free Yorkshire pudding that pairs beautifully with roasted meats. The cheese adds richness and umami that makes these feel indulgent without any fuss.

Vegan Gluten-Free Yorkshire Pudding

For a fully vegan version, use aquafaba (180ml) instead of eggs and any dairy-free milk you prefer. The results are genuinely impressive—light, crispy, and completely plant-based. Well, you might need to adjust your baking time by a minute or two, but they’re absolutely worth making.

FAQs About Gluten-Free Yorkshire Pudding

Why Gluten-Free Yorkshire Pudding Is Worth Making

You know that feeling when you bite into something warm, crispy, and deeply satisfying? That’s exactly what awaits you with this gluten-free Yorkshire pudding recipe. For too long, gluten-free eating has felt like compromise, but this recipe proves that shouldn’t be the case.

The cornflour-based approach creates a structure that’s light, airy, and genuinely crispy in ways that honor the traditional version while embracing what makes gluten-free cooking special. Whether you’re feeding a family that includes gluten-free eaters, celebrating a holiday dinner, or simply craving that nostalgic comfort, this is your answer.

Start with the basic recipe, master the oil temperature and baking time, then play with the variations and substitutions. Before long, you’ll have made this so many times it becomes second nature. And that’s when the real magic happens—when cooking feels effortless and joyful instead of stressful.

For understanding the science of why cornflour creates such excellent results in baking, authoritative nutrition research on gluten alternatives confirms that properly prepared gluten-free recipes using cornflour deliver excellent nutritional profiles and texture.