How Do You Make Gluten-Free Yorkshire Pudding?

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It is generally well understood that different countries around the world have different dishes that are common and well-liked.

For example, the United States is well known for its hamburgers and cheeseburgers. However, there is a reason why this country has earned its burger reputation, as there aren’t many other countries that have quite the plethora of burgers that the United States does. With that being said, people may decide that they want to try dishes from around the world by making them at home. Doing this can be a fun project for anyone who enjoys cooking and enjoys traditional food from other countries.

If you are interested in traditional food from the United Kingdom, you might find that you are in the mood to try Yorkshire pudding. Unfortunately, if you have dietary restrictions, you may find that trying to make and eat this is much easier said than done. People who cannot eat gluten may be disappointed at first, but thankfully, there are ways that you can create an alternative Yorkshire pudding that will not wreak havoc on your gut.

Creating a gluten free Yorkshire pudding can be a daunting task at first, as one of the main aspects of it is the baked pudding, which commonly contains flour. Recreating this in a gluten-free variant is a relatively simple task if you are used to making substitutions.

If you are still adjusting to a gluten-free lifestyle, it may still be difficult to find the right amount of alternative flour to add and what to change in the baking process. In the end, and with enough practice, you will be able to create a delicious Yorkshire pudding that you can eat.

First things first, in order to understand how to preserve as much of the traditional dish as you can, you will first need to know what exactly Yorkshire pudding is and where it comes from. This will help you get an idea of how the original food should be made, which will help you form a solid idea of what substitutions you need to make while still keeping the recipe as true to nature as possible. 

Where Does Yorkshire Pudding Come From?

Yorkshire pudding, as the name suggests, is a dish that comes from northern England, close to Yorkshire. This dish is believed to have been around during the 1700s and potentially even before that. The first written recipe for it called it a “dripping pudding,” back in 1737.

Ten years later, another recipe would give this dish the name it has held for centuries: Yorkshire pudding. This dish came to be as people began to utilize wheat flour in cakes and puddings. At that time, people began to get creative with the fat of meats from cooking pans and would create a special kind of savory pudding with the meat fats and newly popularized wheat flour, leading to the creation of Yorkshire pudding.

While most people may think of the word “pudding” as denoting something sweet and creamy, Yorkshire pudding is a bit different. Yorkshire pudding utilizes the British definition of pudding, with that being considered any dish that is boiled or steamed.

This pudding can be served as a main course, although it is commonly served as a side dish to a meaty meal. It can include a number of different ingredients in it, and it is traditionally meant to rise. In fact, the Royal Society of Chemistry made a comment that Yorkshire pudding isn’t a “real” Yorkshire pudding if it is less than four inches tall.

What Ingredients Does It Normally Use?

Yorkshire pudding is a hearty, savory dish that doesn’t use a lot of ingredients, making it easy to recreate at home if you have the materials. In order to create a gluten-free variant, it is important for you to have a good idea of what the original is supposed to consist of. This will also help you have a good idea of what substitutions you will need to make and whether or not there is anything that you will need to change in the baking process.

Typically, Yorkshire pudding contains flour, milk, eggs, salt, and meat drippings. The exact proportions may vary depending on where you get your recipe, but these are the core ingredients that you will be using to create your pudding. You will usually use around a cup of flour, sometimes less than that. The same applies to milk as well.

Most recipes recommend using three eggs and a pinch of salt. For the meat drippings, it is generally recommended that you use about half a cup of pan drippings. You can use whatever type of meat drippings you want, as it will depend on personal preference for flavor. Duck, lamb, and prime rib pan drippings are considered the best to use, if you are not sure where to start.

Now that you have a good idea of what a typical Yorkshire pudding contains, you can think about what you will need to replace. Considering that this recipe doesn’t have many ingredients to replace, all you will need to find is a flour that you feel best replaces the wheat flour used in Yorkshire pudding. Thankfully, this recipe is a quick and easy one, making it all the easier for you to create a tasty gluten-free version of this famous dish.

Finding Gluten-Free Alternatives

For people living a gluten-free life, finding the right flour is going to be the hardest step in trying to create a good dish of Yorkshire pudding. There are so many different kinds of flour variants, with each one having slightly different properties, that it can be hard to settle on one that will create the best pudding.

Generally, you will want to aim for a type of flour that provides a light, airy texture in the bulk of the pudding. This will keep the Yorkshire pudding as realistic as possible. You may also want to consider the idea of using some starch alongside the flour to keep things functional and non-problematic.

If you are planning on using just flour, you may want to consider using a light flour such as corn flour. Corn flour is light enough to keep the bread fluffy and it will still allow the pudding to rise the recommended four inches so you can have a proper traditional pudding in your oven. Corn flour is easy to work with and it will also not cause too much added trouble while you are preparing the pudding.

If you prefer using starch alongside the flour, there are a few more choices available. A blend of both rice flour and rice starch does well for this kind of bread, both in texture and taste. If that isn’t the easiest to get, you can also consider using tapioca starch and flour. These combinations provide similar results in Yorkshire pudding, so the rest is up to you, what you are comfortable working with, and what is easiest for you to obtain.

When you first get into finding gluten-free alternatives, you will also find that many alternatives share the same types of flours. Once you become comfortable working with one type of flour, chances are that you can begin using it with other recipes as well. For example, with tapioca flour and starch, you could consider making gluten free banana bread. Similarly, there are many store-bought alternatives out there for you to try. If you are in the mood for a wrap, you can also find gluten free wraps out there. With enough searching, you can find alternatives to just about anything.

What Changes in the Baking Process?

This recipe is easy enough that even if you are making substitutions for the flour, you won’t have to do much extra work at all to make sure that everything works out well in the end. In fact, as long as you are working with the right kind of flour, the most that you will have to do is spend a little bit more time whisking everything together so there are no lumps in the batter. Before you know it, you will have a celiac-friendly Yorkshire pudding in front of you to try for the first time.


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