Mini Yorkshire Puddings

Mini Gluten-Free Yorkshire Puddings

Gluten-Free Yorkshire Pudding is the perfect choice to accompany a Standing Rib Roast. Be sure the muffin tin is piping hot before adding the batter. Once the batter is ladled into the pan, sprinkle it with coarse salt and set the pan in the oven to bake without opening the door. Peeking can cause these puddings to deflate. The eggs cannot be replaced in this recipe.

3.60 from 15 votes
Mini Yorkshire Puddings
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Mini Gluten-Free Yorkshire Puddings

Prep Time15 mins
Cook Time28 mins
Chill time30 mins
Total Time43 mins
Course: Side Dish
Cuisine: British
Servings: 12 servings
Calories: 121kcal
Author: Beth Hillson


  • 4 large eggs
  • 1.5 cups milk of choice
  • 1.25 cups all-purpose gluten-free flour blend of choice (without xanthan gum)
  • 0.5 teaspoon coarse salt
  • 4 tablespoons vegetable oil or drippings from the roast beef , divided


  • Place eggs, milk, flour blend and salt in a large container fitted with a lid. Whisk ingredients with a fork until well combined. Then cover container with the lid and shake vigorously 1 minute.
  • Place batter in the refrigerator at least 30 minutes and up to 3 days.
  • Preheat oven to 425°F.
  • Put 1 teaspoon oil (or beef drippings) into each cup of a 12-cup muffin pan. Place pan into preheated oven on the top shelf until it’s very hot, almost smoking, about 8 to 10 minutes.
  • Remove pan from oven and, working quickly, pour batter into cups, filling each ¾ full. The pan should sizzle. Immediately put pan back in the oven and bake until puddings rise and turn golden brown and crisp, 18 to 20 minutes. (Don’t open the oven door until the end or they might collapse.)
  • Turn puddings onto a wire rack to cool slightly. Serve warm or cool.


Yorkshire Pudding batter can be made 2 or 3 days ahead and refrigerated; it’s ready to bake after resting 30 minutes. Store baked puddings in a plastic bag at room temperature 1 to 2 days; reheat 5 minutes in a 350F oven.


Nutrition Facts
Mini Gluten-Free Yorkshire Puddings
Amount Per Serving
Calories 121 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 57mg19%
Sodium 130mg5%
Potassium 60mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 130IU3%
Calcium 51mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Beth Hillson, originally published in Gluten Free & More. Phototograph by Brian Ambrose Photography.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bread Dinner Rolls Muffins Pudding
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