Over the years I have been searching for a Gluten-Free Yorkshire Pudding recipe that would live up to the real thing. Finally my search was over when I found Jamie Oliver’s Gluten-Free Yorkshire Pudding recipe. Thank you Jamie Oliver for bringing Yorkshire pudding back into my life!
I have made Jamie’s Gluten-Free Yorkshire Pudding’s more times than I can count and they have never failed me. These delightfully light and airy popovers have a beautifully soft and almost custard-like texture surrounded by a crispy crust.
Although traditionally I tend to serve Yorkshire puddings as a savoury side dish to a Sunday roast, occasionally the pastry chef inside gets the better of me and I serve them as dessert with a sweet fruit compote and double cream. Both are equally satisfying.
Just some notes to keep in mind:
- I would advise against using a gluten-free flour blend in leu of the rice/tapioca combination Jamie specifies. The secret to creating these gluten friendly puddings and successfully producing the right bake and texture replies heavily on the liquid pectin and sweet rice flour.
- The oil needs to be hot, hot, hot!
- Don’t open the oven door once the puddings are in the oven. The success of your puddings depends on this.
- Don’t forget to turn down the oven temperature once they go in the oven and after 10 minutes of baking.
- Don’t panic if they aren’t rising. The puddings really start to grow and rise in the last 5-10 minutes.
- Lastly, don’t be afraid! Yorkshire puddings can seem very daunting but you will be surprised at how quickly these come together and how often you will be whipping these up. I believe in you!
Jamie’s original recipes can be found here.
Jamie Oliver’s Gluten-Free Yorkshire Pudding & Kira’s Berry Compote
Jamie Oliver's Gluten-Free Yorkshire Puddings are beautifully soft and airy. The perfect side dish to any Sunday roast, or served with fruit and cream as a crowd pleasing dessert.
Servings: 10 pcs
Ingredients
Yorkshire Pudding
- 200 g large US eggs (approx 4 eggs)
- 2 tsp liquid pectin
- 50 g tapicoa starch
- 40 g sweet rice flour
- 30 g rice flour
- 1 tsp kosher salt
- 180 ml milk or almond milk *I have used 2% and whole nd found no difference in the end product
- 5 tsp vegetable oil, lard or beef drippings *If baking to serve for dessert use a tasteless or semi-tastless vegetable oil such as canola (rapeseed) or avocado
Mixed Berry Compote
- 250 g fresh or frozen berries *I like a mix of raspberries and blackberries
- 50 g granulated sugar
- 1 tbsp fresh lemon juice (1/2 lemon) and zest
- 2 tsp vanilla extract
- double cream or whipped cream for serving
Instructions
- For the yorkshire pudding batter, in a large bowl or measuring cup, whisk the eggs and pectin. Add the tapioca starch, rice flours and salt and whisk until well combined and smooth. Whisk in the milk and cover with plastic wrap. Must do: Allow the batter to rest in the refrigerator for a minimum of 30 minutes. This allows the flours time to obsorbe moisture.
- Prepare muffin tin by dividing the oil between 8-10 holes. Preheat the oven to 250°C/500°F degrees. Place the muffin tin on a large sheet pan and place in the oven for approx 4-8 minutes to heat up. When the oil begins to smoke, take the muffin tin out of the oven. Remove your batter from the fridge and whisk. Working quickly, carefully pour the batter evenly between the moulds. The batter will bubble and spit as you are pouring.Must do: The key to these turning out is ensuring the oil in your tins is smoking hot. Caution: It is also important to not use too much oil in your tin as the oil reaches such a high temperature it becomes flammable. So refrain from generosity on this occasion.
- Place the muffin tin back into the oven and turn the temperature down to 240°C/475°F degrees and bake for 10 minutes. After 10 minutes turn the oven down to 200°C/400°F degrees and bake for another 10 minutes. They will start to really puff up during the last 5-10 minutes of baking.Must do: Do not open the oven door while they are baking! This will cause your puddings to fall and you wil end up with hockey pucks instead of puddings.
- For the mixed berry compote, while the puddings are baking, in a small saucepan over medium-low heat add the berries, sugar, lemon juice and zest, and vanilla. Simmer gently until puddings are ready to serve or desired consistency is reached.Must do: The longer you allow your compote to simmer, the thicker it will become. The consistency is personal preference.
- Allow to cool for a moment before transferring them to a plate. Servce with compote, topped with double or whipped cream.Must do: Serve and eat while still hot from the oven.
