Vegan Yorkshire Puddings (Gluten Free)

Yorkshire puddings towered on a blue/black plate covered in gravy.

4.64 from 148 votes

Vegan Yorkshire Puddings (Gluten Free)

Introducing the tastiest gluten free & vegan Yorkshire puddings! With just a handful of simple ingredients, these Yorkshire Puddings are insanely easy to make!

Prep Time5

Cook Time30

Total Time35

Course: Christmas, sides

Cuisine: English

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Cost: £1.20

Equipment

deep cupcake tray
large mixing bowl
whisk
pouring vessel e.g. measuring jug

Ingredients

75 g gluten free self raising flour
75 g Corn Flour
2 heaped tsp baking powder
200 ml unsweetened vegan milk (I use almond milk)
6 tsp sunflower oil

Metric - US Customary

Instructions

In a deep cupcake tray add 1 tsp sunflower oil into each hole and place in a 210C / 410F oven for 15 mins, you need the oil very hot!
Meanwhile, make the batter by adding both flours, baking powder and milk to a large mixing bowl and whisking until smooth. Allow to rest for 5 minutes before transferring to something that pours well
Remove the tray from the oven and evenly pour into each making sure to not overfill, place back in the oven at 210C/410F for 15 mins (Try not to open the oven whilst they’re cooking)
Finally with a spoon push in the middle to allow space for gravy!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Simply place in a sealed container in the fridge overnight. You can either reheat in the oven or air fryer the next day.

To Freeze: Allow to cool, and freeze in a sealed bag/container. Allow to defrost and reheat in the oven/air fryer until crispy.

Tip 1: Getting the oil super hot is crucial to this recipe.

Tip 2: Allowing the mixed batter to settle for 5 minutes helps it to thicken to the right texture.

Tip 3: If your batter is too thick this can be down to a difference in milks being used as some are thicker then others. If this is the case add a bit more milk until the right consistency.

Nutrition