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.

Print Recipe
4.55 from 20 votes

Yorkshire Puddings

Prep Time25 minutes
Cook Time25 minutes
Servings: 6 large Yorkshire puddings


  • 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


  • 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

18 responses to “Yorkshire puddings (gluten & dairy free)”

  1. Kaylee says:

    Would another type of gluten free flour work for this? Almond flour, coconut flour, tapioca flour, arrowroot flour? So excited to try this!

    • glutenfreealice@yahoo.com says:

      Hi, sorry I haven’t tried this recipe with any other type of flour. The cornflour helps to create the rise. Alice

  2. ANGIE says:

    Do you think using another non-dairy milk be okay?

    • glutenfreealice@yahoo.com says:

      Hi Angie, I’ve also tried this recipe with unsweetened almond milk which works fine. I haven’t tried any other milks. Thanks, Alice

  3. Zoe O'Hanlon says:

    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

  4. Sophie says:

    Do you fill each case up to the top or just to cover the oil? 🙂 xx

  5. Rianne Bailey says:

    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 🙂

  6. Caz says:

    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 🙂

    • glutenfreealice@yahoo.com says:

      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

  7. Karen Chinery says:

    Can these be frozen for another day? Thanks in advance

    • glutenfreealice@yahoo.com says:

      Hi Karen
      Yes sure they can be frozen and then cooked in the oven from frozen.

  8. Ruth says:

    These were excellent. I had a dairy & gluten free friend come for dinner and I did these, they were very impressive. Thank you

  9. Traci says:

    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?

  10. Maria owen says:

    Hi there, looks delicious!!

    Can I make and take some hours after to a dinner with friends? Would stay ok…?

    • glutenfreealice@yahoo.com says:

      Hi Maria,
      Yes you can make them in advance and then put them back in the oven for a few minutes to reheat.

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