Feb 182012

As if a Yorkshire pudding can be gluten-free: please send suggestions of a suitable name for a GF version of something akin to a Yorkshire pudding.

The pudding, still reasonably puffed up.


  • 150 g gluten-free flour[1]
  • 50 g buckwheat flour
  • 50 g brown rice flour
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 4 eggs
  • 450 ml milk[2]
  • 1 tbsp animal fat (beef dripping, lard)

[1] I had exactly 150 g left of a large batch of GF flour I’d made with: equal parts rice flour and garbanzo flour, plus a bit of corn starch to equal 150 g; 1 tsp each of xanthan gum and baking powder

[2] The non-GF recipe called for 150 ml milk and this is quite an increase. However, since many GF flours are very fine and have a high surface-to-volume ratio, they absorb more liquid than wheat flours. In order to achieve the proper consistency in the batter before setting, I added quite a bit of extra milk. I would suggest adding the liquid bit by bit– putting the extra in by additional 50-100 ml measures.


  • Whisk together the dry ingredients
  • Make a well in the middle of the flour mix, add the eggs, and beat the eggs together first, then with the flour
  • Add the milk and mix until evenly blended and the batter is thin
  • Let the batter set for about half an hour
  • In this time, preheat the oven to 245 C or 475 F. [I started at 230/450 but went up to 260/500 after 15 minutes]
  • While the oven is heating up, put the animal fat in a cast iron skillet/frying pan
  • When the oven is heated and the fat is sizzling, pour in the batter
  • Place in the oven and cook for 20-30 minutes (original flour recipe called for 15-20, mine was in for 30)

A slice: lighter in taste and texture than it looks

The batter should be quite runny before resting

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