Introducing the tastiest gluten free & vegan Yorkshire puddings!
Extremely simple to make, crispy and the perfect side dish to share.
If you have an egg allergy like myself or are vegan then it’s probably been a while since you’ve had a decent Yorky.
Whether it be for Christmas or your Sunday roast these little beauties need to make an appearance.
I can’t wait to hear what you think of these!
WHAT YOU’RE GOING TO LOVE ABOUT THESE YORKSHIRE PUDDINGS:
- Super Easy
- Crispy
- Delicious
- 5 Ingredients
- Gluten & Vegan
With just a handful of simple ingredients you can get in most supermarkets these are very easy to make.
They come out the oven so crispy, and once you press a hole in the middle start to look just like the real thing.
As these Yorkshires are egg free making them vegan the texture has been hard to master.
The egg is a key ingredient in making Yorkshire so light and airy.
Paired with some gluten free and vegan gravy they totally come to life.
If you’re looking for a good gravy make sure to check out my Mushroom Gravy
If you’re like me then a roast dinner isn’t the same without some crunchy Yorkshire puddings!
These are the best version of a gluten free, dairy free, egg free Yorkshire puddings I’ve made.
And trust me I have been trying for about 5 years!
IF YOU TRY THESE YORKSHIRE PUDDINGS LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
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Yorkshire Puddings (Gluten Free & Vegan)
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 tbsp sunflower oil
Instructions
- In a deep cupcake tray add 1 tbsp sunflower oil into each hole and place in a 210C oven for 15 mins, you need the oil very hot!
- Meanwhile make the batter by adding both flours and baking powder to a large mixing bowl and whisk out any lumps
- Now pour in the milk and firmly whisk 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 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!
Notes
Finally, make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
Could these be frozen if I made them in advance of the big day?
I tablespoon if oil seems a lot could you do less than this?.
Hi James,
Could you use this batter for toad in the hole do you think?
Thanks,
Amy
Hey Amy, it’s something I have wanted to try. Someone turned this recipe into toad in the hole on Instagram and tagged me in it the other day and it looked great so worth a shot 🙂
Hi James
Can I use normal self raising flour instead of gluten free?
Hey Elizabeth, yes that should work just fine 🙂 enjoy!
Hi James, I was wondering if I could use dairy cows milk in these? My son has a wheat and egg allergy but is fine with dairy.
Hey Anisa, yes any milk “should” work with these 🙂 let me know how it goes!
My son has multiple allergies and this includes almond. Do you think these will work ok with soya milk? Or do you think I would have better results with rice milk?
Hey Karen, Soya milk should work but it seems the thicker the milk the more of a struggle it is and the more cakey they become. The almond milk I use is fairly thin so using a soya like alpro won’t be great. Try rice milk instead and see how you get on.
These look great and I’d love to try them! I’m not able to use sunflower oil due to allergies. Is there another oil that would work as well? Thanks!
Hey Kimberly, how about rapeseed oil? That should work too 🙂
Can I ask how full each muffin tin should be?
It says not too overfill but I’m unsure how much to put in.
Hey Morwenna, I would roughly say 3/4 🙂
I wish I knew what I did wrong. Mine turned out like mini dumplings/scones! I followed the recipe very carefully as well. I’ll try again another time but this was such a disappointment 🙁
Sorry about that Mia, it does take a few goes to get right and seems to be dependant on brands of ingredients. They’re definitely more dense inside than normal but should still be crispy and able to push the middle in like mine in the photo. It’s essential the oil is hot enough!
These were great!! No e of the weird flavour with other recipes I have tried and lovely and crisp with no soggy middle.
Thanks Liz 🙂 glad you enjoyed them!
Hi James just wanted to let you know I made your Yorkshire pudding and they were delicious! I’ve not been successful make them, even before I had to go GF. They didn’t look like yours, but they did taste great. Not bad for my first attempt. I’m sure they will look better with practice!
Cheers, Emilia, Western Australia.
Hi Jamie, when you say corn flour, do you mean corn starch or cornmeal?
Hey, well the one I buy is called cornflour but I think it’s the starch version!
Hi. When you say cornflour, do you mean the yellow cornflour ie very fine maize meal or the more white corn STARCH? thank you!
Hey, well the one I buy is called cornflour but I think it’s the starch version!
Could you use vegetable oil or olive oil instead of sunflower oil? I would like to try and make these as I have an egg allergy.
Hey Sarah, go for vegetable oil rather than olive oil 🙂 let me know how you get on!
BEST Yorkshire pud I’ve ever made or had!!
Hi there, I am in Canada and since I was born in England I love Yorkshire puddings. My daughter is now vegan and I would like to make these ones without the egg and milk.
I have self raising flour in the house but it has baking powder and salt in it. I see your recipe has the self raising flour and 2 tsp of baking powder. Do I need to add the additional baking powder? Also is there something I can use instead of corn flour? Is corn starch the same thing?
Hey Karen, I would add 1 tsp instead if you’re concerned. Corn starch is essentially the same thing 🙂 let me know how you get on!
These are really nice. A great alternative. They might be even better than regular ones!
Thank you Ann, so pleased you enjoyed them 🙂
I have failed miserably at a vegan/GF yorkie. Thanks so much James. I didn’t realise how much I missed them until I made these bad boys. The kids ate 6 between them
Hi James,
We have a corn allergy in the house along with dairy, egg, and gluten. Is there a substitute that could work for the corn flour? These look delicious! My eldest daughter remembers them, but my youngest has never had the pleasure of gracing her palate. Thank you in advance!
Hey Jaime, not personally tried it without corn flour as it’s a generally used ingredient in Yorkshires. I guess you could try just replace the corn with more self raising flour instead and see what happens?
How about replacing with arrowroot powder? It was a good like for like measurement substitute for cornflour in another recipe I made
Hey Louise, by all means give it a try! It’s not an ingredient I have actually used before so unsure how it will turn out. Let me know
I substitute cornflour with tapioca or arrowroot flour
Hope that helps 🙂