Alright Asad, let’s whip up some gluten-free Yorkshire puddings that actually rise and don’t turn into sad little pancakes. Here’s the full, no-nonsense recipe.
Gluten-Free Yorkshire Pudding (Perfect Rise)
Ingredients
1 cup (130g) gluten-free all-purpose flour (preferably one with xanthan gum)
1 cup (240ml) milk (or lactose-free milk)
3 large eggs
½ tsp salt
4–6 tbsp oil, beef drippings, or ghee (for the tin)
Instructions
1. Make the batter
In a bowl, whisk together flour + salt.
Add eggs and whisk until smooth.
Slowly pour in the milk, whisking until the batter is lump-free and slightly thin.
Let it rest for at least 30 minutes (or up to 2 hours).
Resting helps GF flour hydrate—better rise!
2. Heat the tray (super important!)
Preheat your oven to 230°C / 450°F.
Put 1 tsp oil in each muffin tin well (or Yorkshire pudding tray).
Put the empty tray in the oven for 10 minutes until the oil is smoking hot.
3. Pour & bake
Carefully take out the tray.
Pour the batter in each well (about half full).
Bake 20–25 minutes without opening the oven door—very important!
They should puff up like golden balloons.
Tips for Extra Rise
Batter should be runny (like thin pancake batter).
Oven must be very hot.
Don’t open the oven door… no peeking!
Resting time is your friend.
If you want, I can give you a dairy-free, egg-free, or air-fryer version too.
