Jamie Oliver Gluten Free Yorkshire Pudding

So. These Yorkshire puddings. You wouldn’t believe how golden they turn—edging on magical, really. Crunchy like brittle autumn leaves, soft in the middle like a secret. I made these on a wet Sunday with the house smelling like roast and rain, and they worked. They really did. For someone who’s danced around gluten-free baking before, these rising beautifully felt like a win. (inspired by Jamie Oliver)

Ingredients Needed

• 200 g (around 4) free-range eggs
• 2 teaspoons liquid pectin
• 50 g tapioca starch
• 40 g sweet rice flour
• 30 g rice flour
• 180 ml milk, or goat’s milk if you swing that way
  • almond or coconut milk if you’re skipping dairy
• 5 teaspoons lard, beef dripping, or coconut oil
  • refined coconut oil hides its tropical secrets under heat

How To Make Jamie Oliver Gluten Free Yorkshire Pudding

1. Whisking the Base: Grab a jug. Eggs go in first—big, sloppy ones. Whisked until your arm tingles a little. Then the pectin, the flours, a heavy pinch of sea salt. Don’t baby it. Whisk until smooth-ish, a glossy, thickish paste.
2. Adding the Milk: Pour half the milk in. Mix like you mean it. It’ll loosen, relax. Then the rest—now it’s really a batter. Like liquid silk if you’ve done it right. Cover it up and walk away. Let it sit—an hour at least. I left mine overnight. The flavors deepened, like soup does.
3. Heating Up: If you’ve got a roast going, time it right. Spoon fat into your tray—10 muffin holes or one big roasting dish. The fat needs to scorch. Oven should be blistering—top heat. Think: dragon’s breath.
4. The Pour: When the fat is smoking (literally), move quick. Batter gets one last whisk. Then pour. Careful—hot oil meets cold batter and it sizzles like fireworks. That sound? It’s what you want.
5. Into the Fire: Tray goes back in. Temperature down a notch. First ten minutes? No peeking. Then lower again for another ten. You’ll be tempted. Don’t. Let them rise in peace. When they’re puffed up, dark golden and loud with crunch—you’ll know.
6. Eat While They Sing: These aren’t patient. Serve immediately. Let your roast wait if it must.

Why I Love This Recipe

I’d almost given up on Yorkshire puddings. Gluten-free ones were always… floppy. Sad. But this? This was theatrical. My friend’s eyes lit up when I pulled them from the oven. We stood at the counter eating them, too hot, fingers burning a bit. Worth it. It reminded me that food can still surprise me.

Recipe Tips

• Use lard or beef dripping if you can handle it. The flavor? Incredible.
• Batter rest time is sacred. Overnight turns “good” into “wow.”
• The tray needs to be dangerously hot. That’s how you get the lift.
• Refined coconut oil is your friend if you’re avoiding animal fat.
• Don’t open the oven. Seriously. It’s the law.

How To Store This Jamie Oliver Gluten Free Yorkshire Pudding

• At Room Temperature: Honestly? Don’t. Eat them fresh. Please.
• In the Fridge: Three days max. They soften a bit. Still tasty, just… different.
• In the Freezer: Line ’em up on a baking tray. Freeze. Then bag them. A month, tops. Thaw in the fridge like you’re prepping for battle.

Reheating: Oven—200°C for 6ish minutes. They’ll crisp again, mostly. Microwave—sure, but they come out soft. More like warm bread than a pudding.

Let’s Answer a Few Questions!

Can I use cornstarch instead of tapioca?
Yep. It works. Slightly different bite, but still rises.

Is sweet rice flour essential?
Not exactly—but it helps. It’s sticky, like mochi. Makes things hold.

Mine didn’t puff. Why?
Your fat wasn’t hot enough. Or—you peeked. Happens to the best of us.

Can I prep this ahead?
Yes! Leave it in the fridge overnight. It improves, like stew.

What do I eat them with?
Roast beef and drippings. Or roast chicken. Or just butter, eaten in the kitchen while no one’s watching.

Nutrition Facts (per serving)

• Calories: 108
• Carbs: 11.6g
• Protein: 3.5g
• Fat: 5.4g
• Sugar: 1.3g
• Fibre: 0.8g
• Sodium: 0.9g

Try More Recipe:

• Jamie Oliver Potato Wedges Recipe
• Jamie Oliver Chicken Liver Pate Recipe
• Jamie Oliver Stuffed Tomatoes