How to Make the Best Gluten Free Dairy Free Yorkshire Puddings
Gluten‑free, dairy‑free Yorkshire puddings that rise tall, crisp, and golden without sacrificing the classic texture. Made with simple ingredients and hot oil for that essential steam lift, they’re perfect for Sunday roasts and allergy‑friendly tables alike. Light, airy, and reliably delicious for everyone around the table.
Ingredients
- 300 ml Almond Milk or any other dairy free milk of your choosing
- 100 g Gluten Free Flour
- 100 g Gluten Free Cornflour
- 6 Large Eggs
- 1/2 tsp Salt
- 12 x 2 tsp High Smoke Point Oil e.g. sunflower oil/ rapeseed oil/ vegetable oil etc.
Instructions
- Preheat oven to 220oC
- After the oven is preheated, put 2 tsp of oil into each of the 12 wells of the cupcake tray and then place it into the oven to get piping hot for 10-15 minutes
- Whilst the oil is being heated, whisk together the flour, cornflour, eggs, almond milk, and salt in a jug
- Carefully take the piping hot cupcake tray out of the oven and pour the batter until 2/3 full into each of the wells (there should be some bubbles and sizzling)
- Cook for 25 minutes, or until golden brown. Enjoy!