A wheat free, coeliac friendly gluten free Yorkshire Pudding Recipe that makes light, delicious, well risen and perfectly crispy puddings no matter if following a strict diet or not. The whole family can enjoy these and some may not even tell the difference at all.
This recipe only calls for 3 main ingredients that are so easily accessible that you will probably have them in your cupboard/fridge already.
Traditional Yorkshire puddings use wheat flour so to make them gluten free we omit that and use some cornflour. In the US it is called cornstarch.
If you are lactose intolerant you can use dairy free milk just fine as I use semi skimmed milk.
Depending on your cake/muffin tray you can make these Yorkshire Puddings as big as you wish as they rise wonderfully. You can also adjust the baking time for crispiness.
Even if you are not gluten intolerant, this recipe makes wonderful Yorkshire Puddings that are light and tasty for everyone.
Remember the rules apply here as with normal Yorkshire Puddings. Make sure your oven and oil is sizzling hot. Plus don’t open the oven before they are done or the rise will fall.
For the muffin/cake tin the depth of the holes depends on the size you want your Yorkshire Puddings. I use a 15 hole deep one for great large puddings.
Nutrition Facts
15 servings per container
Serving Size1 servings
- Amount Per ServingCalories138
- % Daily Value *
- Total Fat
6g
10%- Saturated Fat
1g
5% - Trans Fat
5g
- Saturated Fat
- Cholesterol
mg
0% - Sodium
45mg
2% - Total Carbohydrate
15g
5%- Dietary Fiber
1g
4% - Sugars
2g
- Dietary Fiber
- Protein
5g
10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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