Gluten Free Yorkshire Puddings – The Gluten Free Blogger

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Nothing beats golden Gluten Free Yorkshire Puddings and a proper roast dinner isn’t complete without one. This easy gluten free Yorkshire pudding recipe only takes 4 ingredients and makes the lightest, fluffiest, most amazing Yorkies ever!

a tray of gluten free yorkshire puddings.

I used to feel like I was missing out on all the ‘fun’ parts of a roast dinner but now I’ve mastered this easy Yorkshire puddings recipe, life feels complete again.

Super light and puffy, with a crunchy, golden batter, these are the best gluten free Yorkshire puddings ever!

Plus you only need a few key ingredients to make this holy grail for a gluten free Sunday roast or Christmas dinner.

Serve them up with your favourite meats, crispy roast potatoes, roasted veg, gluten free stuffing and of course, lashings of gluten free gravy.

Why are these the BEST gluten free Yorkshire puddings?

  • Four Ingredients: I use eggs, milk and an equal mix of gluten free flour and cornflour for the best gluten free Yorkshire puddings ever.
  • Tried and Tested: This recipe has been tested hundreds of times, and this combination wins every time.
  • Light and Fluffy: I’ve got the best tricks to make these gluten free Yorkshire puddings puff up proudly, every time!
  • Dairy Free? No problem. Simply swap out the milk for a dairy free milk like almond, soya or gluten free oat milk for gluten and dairy free Yorkshire puddings.
Close up shot of a gluten free Yorkshire pudding in a baking tin.Close up shot of a gluten free Yorkshire pudding in a baking tin.


To make these easy gluten free Yorkshire puddings, you only need 4 simple ingredients:

  • Plain Gluten Free Flour: Any gluten free plain flour or all purpose flour will work in this recipe. Single flours like almond or coconut won’t work – it must be a flour blend.
  • Corn Flour: That’s cornstarch for my US readers. This helps make the Yorkshire puddings super light and fluffy.
  • Milk: Full-fat, semi-skimmed or skimmed milk all work. Use a dairy free alternative if you need to, such as almond, soya or gluten free oat milk.
  • Eggs: I don’t have a gluten free vegan Yorkshire pudding recipe yet, though imagine this could work with an egg replacer – let me know in the comments if you try it.

You’ll also need some vegetable oil for the pan and I like to add a pinch of salt too.

 a tray of Yorkshire puddings. a tray of Yorkshire puddings.

How to make gluten free Yorkshire puddings

Once you’ve got all your ingredients, making these easy Yorkshire puddings really could not be simpler.

There’s a printable recipe card below, but I’ve got some step-by-step photos for you here to guide you through the process.

To make my gluten free Yorkshire puddings recipe:

Heat the oil in a muffin tin while you mix the Yorkshire pudding batter.Heat the oil in a muffin tin while you mix the Yorkshire pudding batter.

Add around 1 teaspoon of oil to each hole of your muffin tin, and then pop it in the oven to heat up, which should be preheated at 220’C / 200’C Fan / Gas Mark 8.

While that’s heating up, mix together the flours, eggs and milk using a whisk until you have a smooth batter.

The mixed Yorkshire pudding batter and the hot muffin tin.The mixed Yorkshire pudding batter and the hot muffin tin.

When the tray is hot, take it out of the oven and quickly half-fill each hole of the muffin tin with the Yorkshire pudding batter.

Pop it back into the oven and 18-20 minutes later you’ll have crunchy, puffy, delicious Yorkshire puddings!

Pour the Yorkshire pudding batter into the tin and then bake.Pour the Yorkshire pudding batter into the tin and then bake.

Storing and Freezing instructions

If you want to freeze any excess Yorkshire puddings, just wait for them to cool completely, place them in a freezer bag and freeze.

Then simply warm them through when you want to eat them. 

Any leftovers can also be kept in the fridge for 3-5 days and reheated thoroughly before eating.

Top tips for making GF Yorkshire puddings

There are two important tips to make the best gluten free Yorkshire puddings:

Firstly, the oil must be super hot before you add the batter. I usually add the oil to the muffin tin and place it in the oven for around 10 minutes.

You know when it starts to almost go a bit smoky when you open the oven door? That’s about right. As soon as you add the batter to the oil you want it to sizzle.

And the second tip? Be super quick!

Once you have got the muffin tray out of the oven, you want to (carefully) pour in the oil and whack it back in the oven, pronto.

The longer you take, the more likely the oil will be to cool down – you want to keep everything super hot so your Yorkshire puddings magically puff up.

More gluten free roast dinner inspiration

If you’re making my gluten free Yorkshire puddings, here are some other gluten free recipes for a roast dinner you have to try!

And if you’re looking for a way to use up your roast dinner leftovers, why not try my Boxing Day Hash, my Leftovers Pie or my Roast Chicken Soup recipes?

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

Prevent your screen from going dark

  • Preheat the oven to 220’C / 200’C Fan / Gas Mark 8. Add around 1 teaspoon of vegetable oil to each hole of a 12-hole muffin tin and place in the hot oven. Leave for around 10 minutes until hot.

  • Make the batter while your oil heats. Add the flour, cornflour, milk, eggs and salt to a large jug and whisk until smooth.

  • Carefully remove the muffin tin from the oven. Working as quickly as possible, pour the batter evenly between the 12 holes. It should roughly half-fill each hole and the oil should sizzle as the batter hits it.

  • As quickly as possible, place the muffin tray back into the oven and cook for 18-20 minutes until golden brown and puffed up. Remove from the oven and serve straight away.

  • Scroll down for my FAQs section including storage and freezing instructions, substitutions and more. Step-by-step recipe photos can be found in the blog post above.

Serving: 1Yorkshire Pudding | Calories: 86kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g

Frequently Asked Questions

Got a question about making my gluten free Yorkshire puddings? If you can’t find the answer, drop me a comment below and I’ll try and answer!

Do I need gluten free flour and cornflour to make Yorkshire puddings?

I have tested many variations over the last few months, but I like to use a combination of gluten free flour and cornflour.
Cornflour is naturally gluten free, and it adds a lovely lightness to these gluten free Yorkshire puds that you can’t get with just plain gluten free flour.
But I really like the combination of both flours, rather than just making cornflour Yorkshire puddings.
You can make this recipe wholly with one or the other if you’re short on ingredients, but I’d recommend using both.

Can I freeze gluten free Yorkshire puddings?

Yes! Simply allow them to cool completely and then freeze on a baking tray, before transferring them to a bag or tub. This stops them getting squashed or sticking together. You can reheat them straight from frozen.

Why didn’t my gluten free Yorkshire puddings rise?

You need a really hot oven to make Yorkshire puddings and you must ensure the oil gets super hot before adding the batter. The most likely cause of Yorkshire puddings not rising is that the oil was not hot enough. I also recommend working as quickly as possible to get the tray back in the oven – and don’t open the door until they are done!

delicious gluten free meals a cookbook by sarah howellsdelicious gluten free meals a cookbook by sarah howells

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