Gluten Free Yorkshire Puddings

Used Doves self raising flour and missed out the Xanthan gum (the four already contains it). I also substituted fizzy water for half of the milk to help make them lighter. Worked well.

Best gluten free yorkshires I have made to date. They rose and we all ate and enjoyed them even the non gluten free members. Secret not to leave the batter to stand but to get them straight in with hot fat.

Tried this recipe but not very successful. Followed recipe exactly and made 12 small yorkshires. Rose beautiful and browned nicely but the inside was uncooked and soggy. Added a little more milk the next time and cooked for a full 30 mins. Still uncooked and soggy in the middle.
Any suggestions?

Hello, I am new to this. Is the xanthan gum neccessary for yorkshires? I only ask because this is the only recipe that has included it.

made these for the first time , great results enjoyed by all the family. had to use soya milk and would like to know if i can still get a crispy finish?

I made these today for the first time. I made a double sized batch and did 2 lots of them. The first set I made rose really well and were brilliant. The 2nd set I made with the mixture were ok but not as good. My tip - if you want a lot don't make a bigger batch of mixture - make a batch and then make a 2nd batch - the mix needs to be really fresh to rise (i think it's because it lost all the air bubbles)

It was great to find a recipe that gave fab results! This was my first time of making them too! My son is gluten free, but all the family enjoyed them. I agree that the mixture comes up thick and too have added a little more milk. To be fair, though, they rise lovely and brown off well and are cruchy too!An easy recipe to follow with fab results, you can't go wrong with this!!

This was my first time making yorkshire puddings ever, never mind gluten and dairy free ones, but this recipe worked a treat! The only thing I found that I would say is a negative is that the puddings came out more like fluffy balls, but they still tasted like yorkshire puddings, so I'm not going to complain too much!

This recipe did not turn out well the mixture was too thick.
However I found an adjustment to;
4oz of flour inc cornflour as above
3 eggs
4/5 tsp Xanthum gum
1/2 tsp salt
11floz milk/water mixed.
Whisk mixture until it bubbles. I rubbed 1 oz of olive margarine into the flour and used olive oil in the muffin tray (as butter would burn) Turned out very like traditional puddings, rose very high and was light and fluffy.

This recipe makes a nice, airy pudding with some substance which rise well. I used a traditional deep 6 hole pudding tray but think that this recipe would better serve an 8 hole tray.