To celebrate Yorkshire Pudding Day on Sunday 5th February, possibly one of my favourite excuses of a foodie celebration day, and in line with out Gluten Free recipes, I'm sharing a super simple fool-proof recipe for Yorkshire Puddings.


Whilst you can play around with xanthan gum and other additions that you'll more than likely have to head to out to buy, this recipe is almost as simple as the real thing!



Gluten Free Yorkshire Puddings

  • 140g Doves Gluten Free Plain Flour
  • 50g Cornflour
  • ½ tsp salt
  • 3 Scaman's Eggs, cracked and whisked
  • 175ml semi skimmed milk
  • Rapeseed or sunflower oil

Ingredients – Makes 12 large.

Mix the flours and salt in a
large bowl and make a well in
the middle. Place in the eggs and
whisk together, before gradually adding in the milk. Whisk until you have a lump-free consistency, and leave to stand at room temperature until you're ready to cook.


Pre heat your oven to 220ºc. Drizzle a little bit of oil into each hole in a 12 hole non-stick muffin tray. Place into the oven until smoking hot. Using a jug, evenly pour the batter into the holes. Place in the oven a cook for 20-25 minutes, until puffed up and golden brown. The trick to the perfect Yorkshire pudding is to not open the oven door whilst they're cooking. Have some patients and keep your eye on them through the glass door! Once cooked, remove from oven and serve immediately.


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