A little bit of a warning, I’m going to start off on a rant. I love roast dinners and I am even someone who loves a Yorkshire pudding with any roast (not just Beef). However, in my early days to even now, I am frustrated (1st world problem) when I eat out. You see on the menu ‘Gluten-free alternative’ next roast dinner. I would think great, gluten-free stuffing, gluten-free Yorkshire pudding and gluten-free gravy. It’s not, it the same roast dinner as everyone else has minus the items containing gluten but you still pay the same!
So wrong when we already pay so much for our food!
*Rant over* – One of the earliest recipes I played with was with batter. I don’t just love Yorkshire puddings but pancakes too. You can buy a good gluten-free batter from the supermarkets but they just don’t get the rise we love for our Yorkshire puddings.
The good news:
A decent batter is made very simply and it was easy enough swapping flour for like for like. I have made Yorkshire puddings using a gluten-free flour but I find using cornflour makes the batter even more lighter. Another reason why chefs can cater for use Gluten-free but Yorkshire pudding addicts.
Dairy free/ vegan
I’m not vegan but you can swap cows milk for your preferred dairy free option.
Top tip when cooking
You will see every chef mention these two tips:
- Make sure the oil is hot – preheat the fat in an oven at 220c
- Never open the oven door until the Yorkshire are cooked, the air will flatten them.
Yorkshire puddings take 25 minutes to cook. I always allow my roast meat 30 minutes to rest before carving and as roast potato’s also cook on a high temperature, you can cook both at the same time.
I don’t mean stand still, but you can freeze the Yorkshires and heat them up in an oven for about 10 minutes if you like to batch cook.
*I have added a 12 hole as sometimes I am cater for more than two people. (don’t judge, I like two Yorkshire puddings) Take a look at what other baking equipment I use and recommend by clicking here.
Gluten-free Yorkshire Pudding
- 200 g Cornflour
- 6 Large free range eggs
- 300 ml Milk (can use dairy free)
- Make sure your oven is hot 220c and place some oil to coat the bottom of each hole. place tray into oven to heat up.
- Place the Cornflour and eggs into a mixing bowl and whisk together.
- Whisk in the milk a bit at a time making sure the batter is smooth.
- Pour the batter into the hot fat and place in the oven.
- bake for 25 minutes. Do not open the oven door until they are cooked.