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The Best Ever Gluten Free Yorkshire Puddings!

Written by Jo


Posted on October 11 2020

Gluten Free, Dairy Free, Low FODMAP Yorkshire Puddings

12 Pops of Yummy Gluten Free Yorkshires

If you think of a Great British dinner, your going to think of one of 3 things. Fish & Chips, Pie & Mash or Roast Dinner. And of course, no roast is complete without Yorkshire puddings.

Trying to cook gluten free yorkies is a challenge, until of course you know how. Simply converting a standard recipe to gluten free doesn’t work, they of course do not rise properly, and you miss the crisp texture of traditional Yorkshires. This is where my flour mix comes in… you get light, fluffy, crispy Yorkshires with soft bottoms. #perfect!

It took me a while to perfect the recipe, since then we have been using this recipe for years.

TIP: Do ensure your oil is piping hot. If the oil is not hot enough it will result in thick cakey like bakes, still edible of course, but they will be heavy.

I hope that you and your families enjoy it too! Please tag us in or share your photos with us, we love to see what you have made.

Jojo xXx

The Best Ever Gluten Free Yorkshire Puddings!

  • Servings: Hmm, depends on how many you eat! If you have 1 each then 12, 2 each then 6 servings.
  • Time: 10 mins prep time, 20 mins cook time. TOTAL = 30 MINUTES
  • Difficulty: Easy peazy lemon squeezy


  • 6 organic eggs – mixed weight is fine
  • 300ml dairy free milk (I have used many types of soya and coconut over the years, all work equally well)
  • 150g cornflour
  • 50g gluten free plain flour
  • 50ml extra virgin olive oil (vegetable oil will suffice, but won’t be as creamy)
Phoebe, thoroughly enjoying her gluten & dairy free yorkshire puddings.


  1. Pre-heat your oven to 220C/200C fan/400F/gas mark 6.
  2. Add a small dash (just under 1tbsp) of olive oil in each of the cupcake pan holes.
  3. Place the pan in the centre of the pre-heated oven for about 10-15 minutes. The oil needs to be super hot and bubbling!
  4. While you are waiting for the oil to heat, crack the 6 eggs into a mixing jug (if you do it in a bowl then you will need to transfer to a jug or something easy to pour with once the mixture is complete), whisk, add the flours and whisk to combine.
  5. Gradually add the milk, a little dash at a time until fully combined. Doing it gradually ensures that you minimise the risk of lumps and ensure it is all combined well.
  6. If you need to, pour the batter into a jug or something easy to pour with.
  7. Right, now here is the bit to watch for. When you pull the cupcake pan out of the oven you need to be QUICK! The oil needs to be as hot as possible while pouring the mixture in. You want to fill each pan about 3/4 of the way and get it back into the oven ASAP. You should see the mixture beginning to sizzle as you are pouring.
  8. Put the tray back into the oven and cook for about 15-20 minutes, until golden brown and risen. They should rise to over double their size so make sure you don’t put it in the oven immediately below another shelf. Do NOT open the oven during the bake as they will flop, the heat needs to be consistent, so make sure your oven door is clean and you can see through it.
  9. Once cooked, remove from the oven and serve with your yummy roast.
Is a Sunday complete without the addition of a roast and yorkshire puds?!



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