April 18, 2019
Yorkshire puddings (gluten & dairy free)
To make my gluten & dairy free Yorkshire Puddings you will only need a handful of ingredients including cornflour (known as corn starch in the US), soy milk, eggs and vegetable oil. You will also need a suitable tray to create the perfect rise (trust me, the tray makes a difference). Click here to purchase the perfect tray. Alternatively, this recipe also works in a muffin tin.
If you do make my Yorkshire puddings I’d love to see! Don’t forget to tag me in your photos over on social media.
Yorkshire Puddings
Servings: 6 large Yorkshire puddings
Ingredients
- 3 tbsp vegetable oil (or other oil alternative)
- 100 g corn flour (Corn flour is known as Corn starch in the US)
- 3 medium eggs
- 180 ml soy milk
Instructions
- Pour 1/2 a tablespoon of vegetable oil into each hole of your Yorkshire pudding tin. Place your tin into a pre heated oven (at 200°C) for at least 20 minutes. You want the oil to almost be spitting hot before you pour in the batter. This will ensure the perfect rise on your Yorkshire puddings!
- While your oil is heating up mix together the batter. Combine cornflour with your eggs and whisk well. Slowly add soy milk, continuing to whisk until lump free. Add a pinch of salt and pepper and set aside until the oil is ready.
- For this part you need to work quickly (and carefully!). Once the oil is spitting hot remove from the oven and pour the batter on top of the oil until full (this may spit a little!). Carefully put the tray back into the oven and cook for around 25 minutes, until golden and risen. Ensure that you do not open the oven at all during this time as your Yorkshire puddings won’t rise as well! Enjoy with your favourite roast dinner and gravy.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
Would another type of gluten free flour work for this? Almond flour, coconut flour, tapioca flour, arrowroot flour? So excited to try this!
Hi, sorry I haven’t tried this recipe with any other type of flour. The cornflour helps to create the rise. Alice
Do you think using another non-dairy milk be okay?
Hi Angie, I’ve also tried this recipe with unsweetened almond milk which works fine. I haven’t tried any other milks. Thanks, Alice
You, Gluten free Alice are a gluten and diary free wizard. Been looking for a yorkshire pudding recipe for AGES, made these today with a bit of garlic pepper and they were lovely!! THANK YOU
Yay! I’m so glad you enjoyed them 🙂
Do you fill each case up to the top or just to cover the oil? 🙂 xx
Hi, I fill them pretty much up to the top :)x
These came out amazing! They rose really well and I added a little fresh thyme to the batter for extra flavour. Will defo be making again 🙂
Hi there, Happy New Year! If I wanted to make say 12 yorkies would you just use 3 times the amount of each ingredient, or would you scale up differently? I’m also going to attempt to use oat milk….wish me luck 🙂
Hi! Happy new year, yes I would scale up (unless you have a smaller muffin tin, in that case I would probably just double the recipe as you won’t need as much batter). I have tried with oat milk before and it didn’t work quite as well – it may have been the brand I used! I find the soy milk usually works best.
Alice x
Can these be frozen for another day? Thanks in advance
Hi Karen
Yes sure they can be frozen and then cooked in the oven from frozen.
Thanks,
Alice
These were excellent. I had a dairy & gluten free friend come for dinner and I did these, they were very impressive. Thank you
For traditional puddings, we are directed to use room-temp ingredients and let the batter sit as long as over night to “hydrate” the flour. Can these be made with ingredients straight out of the fridge?
Hi Traci,
These can be made with ingredients straight from the fridge.
Thanks,
Alice
Hi there, looks delicious!!
Can I make and take some hours after to a dinner with friends? Would stay ok…?
Thanks
Hi Maria,
Yes you can make them in advance and then put them back in the oven for a few minutes to reheat.
Thanks,
ALice