A trip to a British pub will make you fall in love with Yorkshire Pudding. It is an eggy popover that is made using a centuries-old technique. Serve these gluten-free popovers with your Sunday roast, a bowl of soup, or enjoy on their own for a delightful treat. You won’t believe how much Yorkshire Pudding grows in the oven during baking!
What is Yorkshire Pudding?
Yorkshire Pudding is an English popover made using flour, eggs, and milk. A recipe usually calls for quite a few eggs within the batter because they are what causes the major rise in the oven. Usually, a popover needs a perfect environment to rise correctly.
For the perfect Yorkshire Pudding, you will need these elements to create the rise:
- Hot oil
- A hot oven
- A popover or muffin pan
Any of these missing elements will result in flat Yorkshire Pudding.
What to Serve with Yorkshire Pudding
A traditional English Sunday roast is almost always accompanied by these amazing popovers. A Sunday roast usually consists of roast meat in a rich gravy, starch such as mashed potatoes, and Yorkshire Pudding. They are used to dip and soak up the gravy on your plate.
The light eggy texture of the popover is crisp on the outside and very light and airy inside. When the Yorkshire Pudding is hot, each will be puffed and golden. Once the popovers cool off, they will lose some of their height. These are best served hot!
Beware: Hot Oil!
For this recipe to succeed, it is important to add your batter directly into the hot oil. This can be tricky and dangerous if you do not prepare. No matter what, always place your popover pan on top of a rimmed baking sheet.
If you do not take this step, you can end up with oil all over your oven and smoke all throughout your house. It can also start a grease fire. Be as safe as humanly possible and line your popovers to protect your oven. Oil can and will overflow from the rise of the Yorkshire Pudding.
Ingredients in Gluten-Free Yorkshire Pudding
You only need 5 ingredients for these popovers!
- 12 teaspoons vegetable oil
- 1 cup of cornstarch
- 6 large eggs
- 1¼ cup milk (cow’s milk or plant-based)
- ½ teaspoon salt
How to Make Gluten-Free Yorkshire Pudding
First, place your muffin tin on a larger rimmed baking sheet. Add 1 teaspoon of oil into each hole of the muffin tin.
Preheat the oven to 430 degrees F. Add the muffin tin to the oven and allow it to heat as the oven preheats.
In a bowl, combine the cornstarch and eggs using a whisk until no lumps remain. Slowly whisk in the milk and salt. Whisk until fully combined.
Pour your batter into a liquid measuring cup so that it is easy to pour.
Once the oven has come to temperature, very carefully remove the baking sheet from the oven. Working quickly but cautiously, pour enough batter to fill ½-¾ of each hole. Place the baking sheet back into the oven and set a timer for 15 minutes.
Do not open the oven to check, as this will deflate them! After 15 minutes, use your oven light to check the browning. If the puddings are browned and golden, remove them. If not, keep them in the oven for up to 5 more minutes, checking through the oven window frequently.
Remove from the oven. Consume while hot. Serve with your favorite gravy for dipping.
Gluten-Free Yorkshire Pudding
Ingredients
- 12 teaspoons vegetable oil
- 1 cup cornstarch
- 6 large eggs
- 1 1/4 cup milk, cow's milk or plant-based
- 1/2 teaspoon salt
Instructions
- First, place your muffin tin on a larger rimmed baking sheet. Add 1 teaspoon of oil into each hole of the muffin tin.
- Preheat the oven to 430 degrees F. Add the muffin tin to the oven and allow it to heat as the oven preheats.
- In a bowl, combine the cornstarch and eggs using a whisk until no lumps remain. Slowly whisk in the milk and salt. Whisk until fully combined.
- Pour your batter into a liquid measuring cup so that it is easy to pour.
- Once the oven has come to temperature, very carefully remove the baking sheet from the oven. Working quickly but cautiously, pour enough batter to fill ½-¾ of each hole. Place the baking sheet back into the oven and set a timer for 15 minutes.
- Do not open the oven to check, as this will deflate them! After 15 minutes, use your oven light to check the browning. If the puddings are browned and golden, remove them. If not, keep them in the oven for up to 5 more minutes, checking through the oven window frequently.
- Remove from the oven. Consume while hot. Serve with your favorite gravy for dipping.
