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Gluten Free Yorkshire Pudding

Prep Time 20 mins
Cook Time 20 mins
Course Side Dish
Cuisine gluten free
Servings 12


  • 4 eggs at room temperature
  • 285 mls half and half cream
  • 62 g cornstarch
  • 48 g oat flour
  • 24 g corn flour (not the starch) or millet flour
  • 24 g brown rice flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • high temperature oil for muffin pan


  • Preheat the oven to 500°F (260°C)
  • Measure 1 1/2 teaspoons of oil into a 12 cup muffin pan. Place the pan in the oven to heat the oil to a sizzling hot temperature. This can take 5 or 6 minutes to get it hot enough.
  • Warm the cream in a saucepan until just luke warm and not hot.
  • In a large bowl beat the eggs for about a minute until they are well fluffy and foamy looking. Add in the warm cream and beat for about half a minute more.
  • Weigh the flours and the salt, pour the egg mixture into the flour and stir just enough to mix everything and no lumps remain. Pour the batter into a measuring cup that has a pouring spout.
  • When the oil is smoking hot (this is important) remove the hot muffin tins and quickly pour the batter into the the muffin pan. Fill the holes about 3/4 full.
  • Place the pan back into the oven and bake for 5 minutes. Reduce the oven temperature to 450°F (232°C) and bake for 10 minutes, then reduce the temperature once again to 400°F (200°C) and bake a further 5-10 minutes.
  • The Yorkshire puddings are done when they are a golden brown, crispy on the outside and cooked on the bottom.
  • Serve hot from the oven.