Gluten-Free Yorkshire Pudding

Updated February 23, 2016
This image courtesy of Joseph DeLeo

You now no longer need to forgo those delicious Yorkshire puds—here Rosemary uses rice and tapioca flour with great success. For a twist, add a few thyme leaves, a blob of Dijon mustard, or a few olives.




Total Timeunder 2 hours

Recipe Courseside dish

Dietary Considerationgluten-free

Mealdinner, lunch


Taste and Texturemeaty, rich, savory

Type of Dishbread


  • ½ cup (2oz) rice flour
  • ½ cup (2oz) tapioca flour
  • Pinch of salt
  • 2 eggs, preferably free range
  • 1¼ cups milk
  • 2 teaspoons butter, melted
  • Olive oil or pure beef drippings (unless for vegetarians), for greasing pans


Preheat the oven to 450°F.

Sift the rice flour and tapioca flour into a large bowl. Add the salt. Make a well in the center and drop in the eggs. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter. Allow to stand for 1 hour.

Grease a hot deep bun pan with olive oil or beef drippings and fill up to half to two-thirds with the batter. Bake in the oven for about 20 minutes. Remove from the tins and serve warm.



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