Gluten Free Yorkshire Pudding

I grew up in a home where Sunday meals felt steady and familiar, and Yorkshire pudding always took center stage.

When I had to switch to gluten free cooking, this was the dish I refused to give up.

I spent countless weekends trying to recreate that same tall rise, that hollow center ready to soak up gravy, and that golden edge with a gentle crisp.

Most attempts fell flat—literally—until I learned how much heat, rest, and the right flour blend matter.

The first time this gluten free batch rose the way it should, I felt proud in a way only home cooks understand.

It was simple joy: opening the oven door and seeing each pudding puffed up and glowing, just like the trays that came out of my mother’s oven.

Now I rely on this recipe whenever I want a table filled with warm faces and full plates.

The process is straightforward, the results are reliable, and the texture feels as close to the classic as it gets—all without losing that homemade soul that makes Yorkshire pudding special.

Gluten Free Yorkshire Pudding Recipe

Ingredients

1 cup fine gluten-free all-purpose flour (preferably a blend containing rice flour, potato starch, and tapioca)
1 cup whole milk, room temperature
3 large eggs, room temperature
¼ teaspoon salt
¼ teaspoon ground white or black pepper
6 tablespoons neutral-tasting oil with a high smoke point (such as avocado or sunflower)

Instructions

Preheat your oven to 220°C (425°F). Place a standard 12-cup muffin tin inside the oven while it heats. The tin must become very hot before any batter is added.
Whisk the eggs in a mixing bowl until fully combined and slightly foamy. Add the milk and whisk again until the mixture looks smooth and uniform.
Add the gluten-free flour, salt, and pepper. Whisk steadily until you have a completely lump-free batter. It should be thin and pourable, similar to heavy cream. If it looks thick, whisk for another 30–40 seconds to loosen it.

Let the batter rest for 10–12 minutes at room temperature. This short rest allows the flour to hydrate, which helps the puddings rise evenly and prevents dense bottoms.
Carefully remove the hot muffin tin from the oven. Pour ½ tablespoon of oil into each cup. Place the tin back into the oven for 5 minutes so the oil becomes sizzling hot.
Re-whisk the batter briefly to re-aerate it. Working quickly, slide the oven rack out, remove the hot tin, and fill each oiled cup halfway with batter. You should hear an immediate sizzle as the batter hits the hot oil — this is what creates the signature lift.

Return the filled tin to the oven and bake for 20–23 minutes without opening the oven door at any point. Opening the door causes the heat to drop and the puddings to collapse. Bake until the sides are deeply golden and the centers are hollow and lightly set.
Remove the tin from the oven and immediately lift the Yorkshire puddings out onto a wire rack. This prevents steam from softening the bottoms and keeps the outer edges crisp.
Serve warm with roasted vegetables, potatoes, or your favorite Sunday-style mains.

How Can You Prevent Gluten Free Yorkshire Pudding From Sinking?

A gluten free batter needs a little extra care to rise tall and stay lifted, so understanding the main causes of sinking helps you fix the issue before it happens.

When your puddings sink, it usually means the heat wasn’t strong enough or the batter didn’t have enough air.

You get the tallest rise when the oil is extremely hot, the oven stays closed, and the batter is smooth and rested. These steps help the structure set before the steam escapes.

Here are the most common reasons gluten free Yorkshire puddings sink:

Low oven temperature: If the oven isn’t hot enough, the batter won’t puff. You need strong heat to create steam quickly.
Oil not hot enough: If the fat doesn’t sizzle the moment the batter touches it, you won’t get enough lift.

Opening the oven door too early: If heat escapes, the rise collapses before the structure sets.
Batter too thick or lumpy: A smooth, pourable batter traps air better and rises higher.
Skipping the resting time: A short rest helps hydrate the flour and makes the rise more even.

To keep your gluten free Yorkshire pudding tall, follow the temperature, resting, and whisking steps exactly as written in the recipe above.

Why Does The Oil Need To Be Very Hot?

Hot oil is the secret behind that dramatic puff. When you pour the batter into sizzling oil, the heat turns the liquid in the batter into steam within seconds.

This sudden steam pushes the sides upward and creates that hollow, bowl-shaped center.

If the oil is warm and not sizzling, the batter sits flat and begins cooking before it has a chance to rise.

A gluten free batter especially needs that sharp blast of heat to set the edges quickly and strong enough to keep their shape.

Why Should The Batter Rest Before Baking?

A short resting time helps the gluten free flour blend fully absorb the liquid. This tiny pause makes the batter smoother, more flexible, and easier to rise in the oven. During the rest:

Hydration improves texture: The flour absorbs moisture evenly, so the pudding rises without dense spots.
Air bubbles settle evenly: This helps you get a stable rise and a cleaner hollow center.
The batter becomes more uniform: You get a smoother pour, which helps the sides rise evenly.

Skipping this step can make the center heavy and prevent the sides from lifting tall.

Why Do Gluten Free Yorkshire Puddings Sometimes Turn Out Dense?

A dense pudding is usually a sign that the batter wasn’t whisked well or the heat wasn’t strong enough.

Gluten free flour doesn’t stretch like wheat flour, so it needs extra air in the batter to create lift. Here are the main causes of density:

Not whisking enough: Air gives height. A lightly aerated batter rises much better.
Too much flour in the cup: Gluten free flour can pack tightly if scooped straight from the bag.
Oven not fully preheated: If the temperature drops by even a little, the rise slows down.

Overfilling the cups: If the batter sits too deep in the tin, it becomes heavy instead of hollow.

Can You Make Gluten Free Yorkshire Pudding Ahead Of Time?

You can prepare parts of the recipe ahead, but the final baking should be done right before serving for the best rise and crispness. Here are the safe ways to plan ahead:

Make the batter 2–3 hours ahead: Keep it covered in the fridge, and whisk it well before pouring.

Rest the batter at room temperature for 15 minutes before baking: A chilled batter rises better when slightly warmed.
Bake the puddings earlier in the day and reheat: The texture won’t be as tall as fresh, but they reheat well in a hot oven.

A freshly baked tray will always look the most impressive, but reheated ones stay acceptable if warmed correctly.

How Do You Reheat Gluten Free Yorkshire Pudding Without Making It Soft?

You keep the texture crisp by reheating at a high temperature for a short time. Reheating slowly makes the pudding soft because the steam stays trapped inside.

Place the puddings on a baking sheet and heat them in a hot oven at 200°C (400°F) for 5–6 minutes. This temperature warms the inside quickly while reviving the crisp edges.

How Do You Store Gluten Free Yorkshire Pudding?

You can store your puddings easily if you cool them properly first. Storing them while warm makes moisture collect inside, which softens the edges. For the best results:

Refrigeration: Store in an airtight container for up to 2 days. Make sure they’re cooled completely before sealing the container.
Freezing: Freeze them in a single layer on a tray until firm, then transfer to a freezer-safe bag. They freeze well for up to 1 month.
Preventing sogginess: Always store them separated by small pieces of parchment if you stack them. This keeps the edges from sticking together.

When reheated correctly, stored puddings regain most of their height and crispness.

What Is The Best Flour Blend For Gluten Free Yorkshire Pudding?

A balanced blend with starches and light flours works the best. It helps the batter rise quickly while keeping the inside hollow. Here’s what makes a good blend:

Rice flour base: Gives a light structure.
Potato starch or cornstarch: Adds lift and tenderness.
Tapioca starch: Helps the edges stretch as they rise.

A blend that is too heavy or too gritty won’t rise as much and can create dense, uneven puddings.

Why Is My Gluten Free Yorkshire Pudding Not Rising?

A weak rise happens when steam can’t build fast enough or the batter is too heavy. A few simple checks can help you fix this.

Tin not hot enough: The heat must hit the batter instantly.
Too much oil or too little oil: Both affect the rise. You need just enough to sizzle.

Oven door opened during baking: Even a small drop in heat stops the puff.
Batter mixed too early: Overmixing can make the texture gummy.

When every step is followed closely, even a gluten free batter rises high and evenly.

Can You Add Herbs Or Seasonings To Gluten Free Yorkshire Pudding?

You can add light seasonings without affecting the rise, as long as you don’t overload the batter. Here’s what you can safely add for flavor:

Fresh herbs such as chives or parsley: Add a mild aroma without changing the structure.
Ground black or white pepper: Blends well into the batter.