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How to Make Gluten Free Yorkshire Pudding

Turn simple pantry staples into mouthwatering gluten free Yorkshire Pudding your family and friends will love!

Updated February 12, 2019.

Gluten free Yorkshire Pudding is a dramatic dinner bread that rises up the sides of a baking dish when it cooks in the oven, resulting in a tender center with delicious crispy edges.

Irresistible!

Traditionally, the English serve it as a roast beef accompaniment.

Elegant!

There is no doubt, this delightful puffy bread makes any occasion extra special!


Have No Fear!

Many cooks are intimidated by the fantastic appearance of beautiful gluten free Yorkshire Pudding, but it is a very easy food to make.

Turn simple pantry staples (gluten-free corn starch, salt, eggs and milk) into a mouthwatering dinner bread your family and friends will love so much, even second helpings won't satisfy their cravings!

You can bake this miraculous custard-based bread, because gluten-free ingredients and techniques are built into the recipe, so it comes out perfect every time!

Store leftover gluten free Yorkshire Pudding in the refrigerator or tightly wrap cooled Yorkshire Pudding and freeze.

To reheat, thaw gluten free Yorkshire Pudding, loosely wrap in aluminum foil and bake at 350°F (180°C, Gas Mark 4) for 15 minutes or until warmed through.





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How to Make Gluten Free Yorkshire Pudding


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How to Make Gluten Free Yorkshire Pudding


Gluten free Yorkshire Pudding has never been easier than with this quick and easy recipe!

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 9 servings

Ingredients:
- 2 large eggs
- 1 cup milk (or milk substitute)
- 1 cup gluten-free corn starch
- 1/4 teaspoon salt
- 1/4 cup meat drippings or butter (shortening or vegetable oil)

Instructions:
1. When roast beef has come to temperature, remove from oven.
2. Spoon off meat drippings and add butter, if needed, to measure 1/4 cup.
3. Cover roast with foil and let rest.
4. Preheat oven to 425°F.
5. Grease a 13 x 9 x 2 inch baking dish with the full measure of meat drippings, and then set aside.
6. In a large mixing bowl, beat eggs with an electric hand mixer on high speed for 1 minute.
7. Add milk, corn starch and salt, and beat on high speed for 1 minute until batter is smooth; scrape sides often.
8. Heat greased baking dish in oven for 2 to 5 minutes, just until drippings begin to sizzle.
9. Remove baking dish from oven.
10. Pour batter into hot baking dish, about 1/2 inch deep.
11. Bake for 25 to 30 minutes or until golden brown.
12. DO NOT open the oven while baking or over-bake!
13. Cut into squares and serve hot on the side with sliced roast beef.

Tags:
Gluten-free




Variations

Cinnamon Yorkshire Pudding

  1. Prepare batter as directed in key recipe.
  2. Add 1/2 teaspoon (2.5 ml) cinnamon to batter.
  3. Bake as directed in key recipe.


Cinnamon Nut Yorkshire Pudding

  1. Prepare batter as directed in key recipe.
  2. Add 1/2 teaspoon (2.5 ml) cinnamon to batter.
  3. Stir in 1/4 cup (60 ml) minced nuts.
  4. Bake as directed in key recipe.


Gluten Free Popovers Recipe

  1. Preheat oven to 425°F (220°C, Gas Mark 7).
  2. Grease a popover pan (or a standard muffin pan or 6 custard cups), and then set aside.
  3. Mix batter as directed in key recipe.
  4. Heat greased popover pan in oven for 2 minutes.
  5. Remove from oven.
  6. Pour batter into cups, about 2/3 full.
  7. Bake for 25 to 30 minutes or until golden brown.
  8. Immediately remove popovers from cups.
  9. Serve hot.


Gluten Free Yorkshire Pudding Casserole

  1. Preheat oven to 425°F (220°C, Gas Mark 7).
  2. In a medium skillet, brown 1 pound ground beef seasoned with 1 teaspoon salt (5 ml) and 1/8 teaspoon (0.5 ml) black pepper.
  3. Stir in 1 1/2 cups (375 ml) gluten-free pizza sauce and bring to a simmer.
  4. Spread hot meat mixture into bottom of ungreased 13 x 9 x 2 inch (33 x 22 x 5 cm) rectangular baking dish.
  5. Layer 2 cups (500 ml) shredded mozzarella over top of meat mixture.
  6. Sprinkle 1 cup (250 ml) grated Parmesan-Romano cheese over top of mozzarella.
  7. Garnish top of cheese with 1/4 cup (60 ml) chopped scallions.
  8. Prepare batter as directed in key recipe.
  9. Pour batter over top of meat mixture.
  10. Bake for 25 to 30 minutes or until golden brown.


Lemon & Herb Yorkshire Pudding

  1. Prepare batter as directed in key recipe.
  2. Stir in 1 teaspoon (5 ml) grated fresh or 1/4 teaspoon (1.75 ml) dried grated lemon peel, and 2 teaspoons (10 ml) fresh minced, or 1/2 teaspoon (2.5 ml) dried rosemary or thyme herb.
  3. Bake as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 2 large eggs
  • 250 ml milk (or milk substitute)
  • 85 ml gluten-free corn flour (corn starch)
  • 1.25 ml salt
  • 60 ml meat drippings or butter (shortening or vegetable oil)

Instructions

  1. When roast has come to temperature, remove from oven.
  2. Spoon off meat drippings and add butter, if needed, to measure 60 ml.
  3. Cover roast with foil and let rest.
  4. Preheat oven to 220°C, Gas Mark 7.
  5. Grease a 33 x 22 x 5 centimeter rectangular baking dish with the full measure of meat drippings, and then set aside.
  6. In a large mixing bowl, beat eggs with an electric hand mixer on high speed for 1 minute.
  7. Add milk, corn flour and salt, and beat on high speed for 1 minute until batter is smooth; scrape sides often.
  8. Heat greased baking dish in oven for 2 to 5 minutes, just until drippings begin to sizzle.
  9. Remove baking dish from oven.
  10. Pour batter into hot baking dish, about 1.27 cm deep.
  11. Bake for 25 to 30 minutes or until golden brown.
  12. DO NOT open the oven while baking or over-bake!
  13. Cut into squares and serve hot on the side with sliced roast beef.


Nut Yorkshire Pudding

  1. Prepare batter as directed in key recipe.
  2. Stir in 1/4 cup (60 ml) minced nuts.
  3. Bake as directed in key recipe.


Popovers Appetizer


  1. Preheat oven to 450°F  (230°C, Gas Mark 8).
  2. Grease a 24 cup mini muffin pan, and then set aside.
  3. Prepare batter as directed in key recipe.
  4. Pour 1 tablespoon (15 ml) batter into muffin cups.
  5. Bake for 20 to 25 minutes until golden brown.
  6. Remove from oven.
  7. Immediately remove popovers from cups.
  8. If desired, garnish hot appetizers with small dollops cranberry sauce or jam.





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