Gluten-Free Yorkshire Pudding

Perfect for your festive or traditional roasts, this Yorkshire Pudding recipe is gluten and wheat-free! And what is even better, is that it only takes 20 minutes to make.  

What is a Yorkshire Pudding? 

A Yorkshire Pudding is a British baked pudding made from flour, eggs, and milk or water. It is commonly a popular side dish featuring in traditional Sunday roasts, accompanying roast beef or chicken, roasted potatoes, sausages, and vegetables, and is drizzled in an onion gravy. 

Gluten-Free Replacements 

For this Gluten-Free Yorkshire Pudding recipe, wheat flour is replaced with white rice flour and tapioca flour, and Xanthan gum is used as a gluten replacement. Tapioca flour is a powder that is made from the crushed pulp of the South American cassava root shrub. It is a great replacement for cornstarch as it acts as a thickener for food and creates a crispy crust as well as a chewy texture. Xanthan gum is a food additive that is commonly found is gluten-free food, and is used as a thickening and stabilizing agent, as it gives food elasticity and fluffiness that gluten would usually add.  

If you are hosting a traditional roast and are set to have gluten-free guests in attendance, do not fret, this Gluten-Free Yorkshire Pudding recipe will be a lifesaver, and it is super tasty too! 

Notes:

• Can use normal wheat flour and quantities will be the same.
• Very important that the oil is hot when you pour the batter into the trays.
• It really was super fast and super easy to make!

Gluten-Free Yorkshire Pudding

Dominique Myburgh

Fast and easy to make Yorkshire puddings using rice flour and tapioca flour.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine British

Servings 4

Ingredients

  

• 100 g White Rice Flour
• 40 g Tapioca Flour
• 1 tsp Xanthan Gum
• 4 Eggs Well beaten
• Olive Oil For cooking

Instructions

 

• Preheat oven to 210°C.
• Line a muffin tray or trays with oil. Enough for 12. And place in the oven to heat up.
• Mix together the flours and xanthan gum. Then mix in the beaten eggs until smooth.
• Gradually add the milk while mixing and continue to beat until all lumps are gone.
• Then remove your now very hot muffin trays coated in very hot oil, from the oven and pour the doughy mixture evenly into each space.
• Pop in the oven and bake for 20 minutes, or until golden brown.

Keyword Baking

Dominique Myburgh

I search for happiness and health in all aspects of my life and my inspiration is fueled by any adventures into nature, be it a journey through mountains or through a wholesome plate of food. I crave the outdoors, come rain or shine. But when I am forced to be inside you are most likely to find me with my nose in a book and one of my gorgeous dogs cuddling on either side of me.

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