Gluten-free Yorkshire pudding [Recipe]


Yorkshire puddings

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No Sunday roast is complete without a couple of Yorkshire puddings. Over the years, I have tried many and various recipes, all of which purported to be the best. Oh, how I proved them wrong!

It was trial by Yorkshire pudding, until a couple of years ago. We went to our local Pub for Sunday lunch, and the puddings were so good, I asked the chef what the secret was.

No more spongy hockey pucks! We were over the moon… until my husband was diagnosed with celiac disease.

It was back to square one. Swapping plain flour with a plain flour blend didn't work. The puddings didn't even rise and you could bounce them off the floor they were so heavy and spongy.

Photo by Den ForsterThen, I tried a flour blend with raising agent. Still no luck. Rice flour was a huge mistake. I was starting to lose hope. And then I decided to try using gram — or chickpea — flour.

What total and utter joy when it worked!



  • 3 glasses, all the same size
  • 3 eggs (makes 12 Yorkshire puddings)
  • Milk
  • Gram flour
  • ½ teaspoon salt



  1. In the first glass, crack and decant eggs.
  2. In the second glass, pour in a measure of milk the same height as the eggs in the first glass.
  3. In the third glass add enough gram flour to be the same level as the eggs and milk in the other glasses.
  4. Add salt to the flour glass.
  5. Pour all the ingredients into a jug and mix with a hand blender.
  6. Put the batter mix in the fridge for at least an hour.
  7. Pre-heat your oven to 350 degrees Fahrenheit.
  8. Spray a muffin tin with PAM or lightly coat in vegetable oil, and place it on the top shelf of the oven for 5 minutes to heat.
  9. Carefully and quickly pour the chilled batter into the muffin tin, and bake for 20 minutes or until risen, dark and crispy.

Photo by Den Forster

Note:  This recipe also works if you're making regular Yorkshire pudding with wheat-based flour. The secret is to measure equal amounts of eggs, milk and flour. Happy cooking!

Photo by Den Forster