Jamie Oliver Gluten Free Yorkshire Pudding

This delicious Jamie Oliver Gluten-Free Yorkshire Pudding is a perfect, fluffy side dish for any roast dinner. Made with a simple blend of gluten-free flours, eggs, and a bit of pectin, these golden, crispy puddings are easy to make and sure to impress! Customize with your choice of fat for added flavor.

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🧡 Why You’ll Love This Gluten Free Yorkshire Pudding Recipe:

It’s Gluten-Free: This recipe is perfect if you cannot eat gluten. It uses special flours that are safe for people who need to avoid gluten.
You Can Use Any Milk: Whether you drink regular milk or prefer something like almond or coconut milk, this recipe works with both. It’s great for different diets.
They Get Really Crispy: These Yorkshire puddings turn out crispy on the outside but stay soft inside. They taste amazing because of this.
They Go With Everything: You can serve these puddings with lots of main dishes, especially roast meats. They make any dinner better.
Making Them is Fun: It’s really enjoyable to make these puddings. Watching them rise in the oven is exciting, especially if you love cooking.

🥚 Jamie Oliver Gluten Free Yorkshire Pudding Ingredients

200 g (about 4) free-range eggs
2 teaspoons liquid pectin
50 g (1/4 cup) tapioca starch
40 g (3 tablespoons) sweet rice flour
30 g (2 tablespoons) rice flour
180 ml (3/4 cup) whole milk or goat’s milk – You can use unsweetened almond or coconut milk for a dairy-free version.
5 teaspoons lard, softened beef dripping, or coconut oil – Use refined coconut oil for a neutral taste at high temperatures.

🥯 How To Make Jamie Oliver Gluten Free Yorkshire Pudding

Prepare the Batter: First, in a large mixing jug, lightly beat the eggs. Add the liquid pectin, tapioca starch, sweet rice flour, rice flour, and 4 to 5 pinches of sea salt. Use a balloon whisk to mix these until you have a smooth paste. This paste forms the base of your puddings.
Mix in the Milk: Next, pour half of the milk into the jug and whisk it well until the mixture is smooth. Then, add the remaining milk and whisk again until everything is well combined into a smooth batter. Cover the jug and let the batter rest. You can leave it for 1 to 6 hours at room temperature or up to 24 hours in the fridge. This resting step is crucial as it helps develop the flavors and texture.
Prepare the Oven and Tray: If you’re serving these puddings with a roast, start to get everything ready. Put your choice of fat (lard, beef dripping, or coconut oil) into 10 holes of a muffin tray for individual puddings or into a single 20 cm x 30 cm roasting tray for a large pudding. Place the tray in the oven to heat up. Do this during the last 10 minutes of roasting your meat. Preheat your oven to its highest setting, ideally 250°C (500°F).
Add the Batter to the Hot Tray: Once your meat is out and the oven is hot, carefully remove the tray from the oven and place it on a stove over medium heat to keep the fat hot. When the fat starts smoking, give your batter a good final whisk. Quickly and carefully pour the batter into the hot tray. If using individual molds, divide it evenly — the batter will sizzle as it hits the hot fat.
Bake the Yorkshire Puddings: Immediately return the tray to the oven. Lower the oven temperature to 240°C (475°F). Bake for 10 minutes, then reduce the temperature again to 200°C (400°F) and bake for another 10 minutes. The puddings should puff up and turn golden brown and crisp. Remember, do not open the oven door at any point during baking as this can cause the puddings to collapse.
Serve Immediately: Serve the Yorkshire puddings right away with your roast. They are best enjoyed fresh and hot, straight from the oven.

💭 Recipe Tips:

Use the Right Type of Fat: For the best flavor and texture, use beef dripping or lard. If you prefer a plant-based option, use refined coconut oil because it can handle high heat without adding any coconut flavor.
Let the Batter Rest: Allow the batter to rest for at least 1 hour, or ideally overnight in the fridge. This helps the ingredients to meld together and improves the texture of the puddings.
Preheat Your Fat: Make sure the fat in the muffin tray or roasting tray is very hot before adding the batter. This is essential for getting the puddings to rise properly and become crispy.
Do Not Open the Oven: Once the puddings are in the oven, keep the door closed. Opening the oven can cause the temperature to drop and the puddings might collapse.
Serve Immediately: Yorkshire puddings are best when fresh and hot. Serve them as soon as they come out of the oven for the crispiest results.

🍲 What To Serve With Gluten Free Yorkshire Pudding?

Those Gluten-Free Yorkshire Pudding pairs well with roast beef, mashed potatoes, steamed vegetables, or gravy. It also can be served alongside roast chicken, green beans, carrot sticks, or cranberry sauce for a delicious meal.

🎚 How To Store Leftovers Gluten Free Yorkshire Pudding?

Refrigerate: Store the puddings in an airtight container for up to 3 days.
Freeze: Freeze them on a baking sheet before transferring to a freezer bag. They can be kept for up to 1 month. Thaw in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Gluten Free Yorkshire Pudding?

In The Oven: Reheat at 200°C (400°F) for about 5-8 minutes until crispy and hot.
In The Microwave: Heat for 30-40 seconds on high, but they might not be as crispy.

FAQ’S

What Can I Use If I Don’t Have Tapioca Starch?

You can substitute cornstarch or potato starch for tapioca starch, but the texture might vary slightly.

Is There A Substitute For Sweet Rice Flour?

Regular rice flour can be used as a substitute, though sweet rice flour is preferred for its stickiness and ability to create a good texture.

How Do I Know When The Puddings Are Done?

They should be golden brown and crispy on the outside. Avoid opening the oven door too often to check, as this can cause them to deflate.