Gluten Free Yorkshire Pudding


  • ¾ cup LFGF All-purpose plain flour
  • ½ cup milk
  • 2 eggs


  1. Preheat the oven to very hot (240c).
  2. Place the LFGF All-purpose plain flour into a bowl, make a well in the centre, then whisk in the milk (it will be very thick).
  3. In a separate bowl, whisk the eggs until fluffy, then add them to the batter and mix well. Add ½ cup water and whisk until bubbles form on the surface.
  4. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  5. Take the batter out of the fridge and whisk again until bubbles from on the surface.
  6. Place ½ teaspoon of ghee (butter) into each of the 12 cup-shaped depressions.
  7. Heat the muffin tin in the oven until the fat is almost smoking.
  8. Using a soupspoon, put a spoonful of batter into of the 12 cup-shaped depressions.
  9. Bake for 20 minutes, then reduce the oven to moderate 180c and cook for a further 10 minutes, or until golden.
  10. Serve with your Christmas meal

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