Gluten Free Yorkshire Puddings

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Gluten free Yorkshire puddings are one of those things that are difficult to master, but once you perfect it there is no going back! There is no need to half and half flour for our gluten free Yorkshires, all cornflour by far works the best and it works with any type of milk you like whether it's dairy or none dairy.
  • Preparation Time: 20 Mins
  • Cooking Time: 25 Mins
  • This recipe makes 6 puddings

This recipe contains:

  • Dairy
  • Egg

Last updated 3 weeks ago

Added 4th April 2016

Recipe by Alison Wheatley

Gluten Free Yorkshire Puddings

Ingredients

65g cornflour
2 large eggs
100ml milk (dairy or non dairy alternative)
3tbsp oil

Method

FODMAP friendly when dairy free milk is used.

  1. Whisk together the cornflour, eggs and milk in a bowl or jug until smooth (feel free to add a little salt and pepper if you like too), place in the fridge for around an hour to chill (optional, it will work fine without chilling, you can just leave to stand for 5-10 mins so it settles, cold batter, according to science just makes the edges rise, it's an old wives tip that the batter needs to be fridge cold, but some people prefer that method!).

  2. Using a muffin tray, add about 1/2tbsp of oil to 6 of the holes, place in an oven preheated to gas mark 7/220c, the oil needs to be so hot that it is spitting, it will take around 10 mins to reach this temperature.

  3. Remove the muffin tin from the oven, 3/4 fill each hole and place back in the oven, still on gas mark 7/220c, leave in the oven for 20 mins until browned, whatever you do don't open the oven door during this time or the Yorkshire puddings will sink.

  4. After 20 mins, without opening the door, turn the oven down to gas mark 2/150c and leave for a further 5 mins to make sure the inside is cooked through.

  5. Remove from the oven and serve immediately, or chill and freeze.

Nutritional Information (Per pudding)

Cals
115
Carbs
10g
Fibre
0g
Fat
7g
Sugar
1g
Protein
3g
Alison Peters
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

Your Comments

Is this recipe ok for diabetics?
Valerie Williams4 weeks ago
Alison @ Coeliac Sanctuary4 weeks ago
I am not well versed on what diabetics can have, from my limited knowledge I think cornflour needs limiting because of the carbs but eaten in moderation like anything I'd presume was fine, maybe best to check with diabetic nurse or dietician if you are unsure.
Not sure what 7/220c or 2/150c is. Not understanding 7 has to do with 150c or 2 has to do with 150c. Please explain. Thanks Joanne
Joanne31st July 2025
Alison @ Coeliac Sanctuary1st August 2025
It is "gas mark 7" and "gas mark 2" for those who have ovens that are gas rather than electric.
My granddaughter who loves Yorkshire puddings, said that they were the best Yorkshire puddings she's had. (She's not Coeliac)X
Kath Chapman30th March 2024
The first time I made these they were every bit amazing. Every time I’ve made them since they’ve been like pancakes and not risen whatsoever. What am I doing wrong?
Sharon19th June 2022
Alison @ Coeliac Sanctuary20th June 2022
Is your tray red hot? Are you turning the temperature down at the end to they stay risen?
It’s my second time making these puddings. I make them for my daughter and son in law. They were eating up so quickly. I’ll be making 4 dozen for her this week as she is taking me for Father’s Day dinner. So easy to make, had to google temp but that was easy 7 for 425. 2 for 300. Tasty recipe.
Scott13th June 2022

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