Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the gluten-free all-purpose flour and salt until well combined. Make a well in the center.200 g Gluten-Free All-Purpose Flour Blend, 1/2 teaspoon Salt
- Crack the room temperature eggs into the well of the flour. Begin whisking the eggs, gradually incorporating the flour from the edges. Once a thick paste forms, slowly start to add the room temperature milk, whisking continuously. Continue adding the milk until you have a smooth, lump-free batter. It should have the consistency of thin pouring cream. You can use a whisk, a fork, or even an electric mixer on a low speed for this.4 Large Free-Range Eggs, 300 ml Milk
- For the absolute best results, cover the bowl with cling film and let the batter rest in the refrigerator for at least 30 minutes, or up to 24 hours. This allows the gluten-free flour to fully hydrate, resulting in a more tender pudding. If you're short on time, you can skip this step, but the texture might be slightly different.
- About 15-20 minutes before you're ready to bake, preheat your oven to a scorching 220°C (200°C fan/Gas Mark 7). Place your Yorkshire pudding tin(s) (individual muffin tins or a larger roasting tin work) into the oven. Add your chosen fat (beef dripping, lard, or oil) to each cavity, ensuring no more than 1-2 tablespoons per standard muffin tin hole. You want enough to generously coat the bottom and sides.100-150 ml Beef Dripping, Lard, or High Smoke Point Oil
- Once the oven is fully preheated, carefully remove the hot tin(s) from the oven. The fat should be shimmering and just starting to smoke. This extreme heat is absolutely crucial for achieving that dramatic rise and crispiness.100-150 ml Beef Dripping, Lard, or High Smoke Point Oil
- Working quickly but carefully, give the rested batter a final whisk. Ladle the batter evenly into each hot, sizzling cavity of the tin, filling them about halfway to two-thirds full. The batter will sizzle as it hits the hot fat.
- Immediately return the filled tin(s) to the hottest part of the preheated oven. Do not open the oven door for at least the first 20 minutes of baking. This is essential to prevent them from collapsing.
- Bake for 20-25 minutes, or until the Yorkshire puddings are dramatically puffed up, deep golden brown, and deliciously crispy around the edges. If any look pale, you can put them back in for a few more minutes.
- Carefully remove the tin(s) from the oven and gently ease the Yorkshire puddings out of their tins. Serve them piping hot and enjoy the incredible texture and flavour of your BEST Gluten Free Yorkshire Pudding.
Notes
To reheat and regain crispiness, preheat oven to 180°C (160°C fan/Gas Mark 4). Heat for 5-8 minutes. Avoid microwaving.
