Gluten-Free Yorkshire Puddings

My husband comes from England and it’s a family tradition to have Yorkshire puddings at EVERY holiday. In fact it became a bit of a fun competition between my husband and his mom about who could make the fluffiest ones with the biggest hole in the middle - because you NEED to be able to stuff it full of peas and gravy (or syrup and berries for a dessert version!).

So I set out to make a great gluten free version. Not just “good for gluten free”, but actually good. For best results (because I tried a LOT of different combos) use my flour blend/ratio in the notes below. Though they do also turn out with a gluten free flour blend, and even just tapioca starch, but we LOVED this exact ratio the ABSOLUTE BEST, and don’t even miss the regular old gluten-filled ones.

They’re fairly quick & easy to pull together. Don’t let the hot oil in the pan scare you. Wear oven mitts and be safe, and in 20 minutes you’ll have the most amazing gluten free Yorkshires to enjoy at home.

Ingredients

• 100g gluten free flour (*see note below)

• 3 large eggs, room temperature

• 150mL oat milk, room temperature

• 1/4 tsp sea salt

• 1 tsp avocado oil per cavity

Instructions

1. Preheat oven to 425F

2. Combine batter ingredients in a blender & blend until very smooth

3. Rest batter at room temp for 30-45 min

4. Pour 1 tsp of oil into each cavity of a 12 cup muffin pan, and place in oven to preheat for 15-20 min so it’s super hot (we want to hear a sizzle when we add the batter to the pan)

5. Transfer to a large measuring cup or jug (something with a pour spout to make the next step much easier!)

6. Carefully remove the hot pan, carefully but quickly pour batter into hot muffin pan, filling each well 1/2-2/3 full

7. Put back in the oven & bake for 20-25 minutes until puffed up and golden (do NOT open the oven door to peek!!! They can easily deflate)

8. When done, remove from oven & carefully transfer to cooling rack

9. Serve with Thanksgiving/Christmas/Easter Dinner (we love to fill them with peas and gravy), or make them a sweet treat with homemade lemon curd, berries or maple syrup

NOTES:

• I tested many ratios including 100% tapioca as some people do & found this ratio to make the best texture/tasting Yorkshires: 15g millet, 15 sorghum, 70 tapioca. But feel free to just use your favourite gf flour blend instead.

• I found blends with xanthan gum made Yorkshires without a top hole, in which case, you should quickly but carefully poke a hole in each Yorkshire with a skewer or toothpick immediately after removing from the oven to allow the steam to release while cooling on the cooling rack

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