Prep 20 mins
Cook 45 mins
Beating air into the batter for the Yorkshire Pudding is the secret for this Gluten Free recipe.
- 115 g gluten-free self-raising flour
- 142 ml milk
- 142 ml water (half milk and half water)
- 1 pinch salt (optional)
- 1 medium egg
- 30 g vegetable oil
- Heat the oven to 220°C or 425°F or Gas mark 7.
- Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon.
- Drop the egg and half the milk and water mixture into it.
- Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture.
- Slowly add the rest of the milk and water mixture and then beat well.
- Heat the oil in 8-10 patty tins or in a 23x18cm tray (9x7-inch tin) in the oven.
- When the oil begins to smoke, pour in the batter.
- Bake in the top of the oven until well risen and brown; about 20 minutes for the small pudding or 45 minutes for the large pudding.
- Serve immediately with your roast meal or serve it with golden syrup and cream.
Absolutely delicious! Many thanks for this recipe. I've tried a number of GF yorkshire pudding recipes since my husband was diagnosed coeliac two years ago and this is by far the best. I no longer bother making 'normal' yorkshires as these are just as good, if not better, and the whole family loves them. My top tip though is to really ensure that the oil is very hot before putting the batter in the tins.
I used 12 little bun dishes for this recipe, the sort we use for fairy cakes. mostly just to try it out. The little yourkshires turned out lovely and light but I think that I could have got 18 the same size from the mix. Although it is only me who needs to be gluten free, the rest of the family finished them off, dipped in gravy and want them in future instead of 'normal' ones. AND I was going to freeze a few for me for later. Excellent recipe used Doves gluten free SR four by the way.
I've never had Yorkshire pudding before and had to debut with a GF version, and we loved it! Light, crispy and delicious!