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You are here: Home > Recipes > Gluten Free Yorkshire Puddings

Gluten Free Yorkshire Puddings

Doves Farm recipe

Our recipe

The traditional accompaniment to a roast beef lunch is Yorkshire Pudding. This recipe will make a great tasting, not too crunchy pudding which the whole family can enjoy.

Customer rating: CakeCakeCakeCakeQuarter Cake 45 customer reviews


Unit of measurement


75 gGluten Free Plain Flour
25 gCornflour
½ tspXanthan Gum
¼ tspSalt
2 Eggs
300 mlMilk
2 tbspsMelted Butter or Oil
25 gButter or Goose Fat


  1. Heat oven to 220ºC/Fan 200ºC/425ºF/Gas 7 .
  2. Mix together the gluten free flour, cornflour, xanthan and salt.
  3. Add the eggs and  milk and beat well to form a smooth batter.
  4. Beat in the melted butter or oil.
  5. Place a small knob of butter or fat in each cavity of a muffin tray or yorkshire pudding tray. 
  6. Put the oven tray in the oven until the fat is bubbling.
  7. Carefully remove the tray from the oven, and pour the batter into the cake cavities or  baking tray.
  8. Bake in a pre heated oven, large yorkshires for 40/45 minutes and small ones for 20/25 minutes.

 Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
220ºC/Fan 200ºC/425ºF/Gas 7 for large 35/40 minutes or small 15/20 minutes

Dietary status:
Without Gluten, Without Nuts, Vegetarian, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

45 Reviews
5 stars: 28
4 stars: 7
3 stars: 5
2 stars: 3
1 stars: 2

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Mrs Jane Murphy

08 May 2017 | 17:21 BST

Rating: CakeCakeCakeCakeCake

Before finding this website I made my usual Yorkshire (large) pudding - 2nd and much better attempt - substituting G-free S R flour in place of McDougall's white flour. i.e., 4 ozs S R flour, 1 large egg, 10 oz milk, S&P. As it was just for my daughter I halved the quantities (pullet's egg!), added a good 1/2 teaspoon Xantham gum; whisked and let it stand for an hour. When re-whisking the batter to put in the oven it had thickened to dropping consistency so let it down with a little more milk, cooked in hot oven at 200 deg for approx 20-25 mins. It rose well, held the lift, but too much in a smallish tin so it was a bit solid in the middle. Tasted fine however and DD enjoyed it. TIP - if using butter in the pan use UNSALTED (Salted makes it VERY briny!) and some oil - less likely to burn.
Usually when I am stuck I find I can adapt most normal recipes to G-free - they just need more fluid I find. I would be happy to make the same again, but next time will try the Doves Farm recipe - for which thank you, Doves Farm! Can't rate it until I try.

By Mrs Stephanie Sims

16 Apr 2017 | 16:40 BST

Rating: CakeCakeCakeCakeCake

Made these today to accompany roast beef, they were absolutely delicious, I was a bit sceptical following a disastrous attempt at making focaccia last week.
They tasted just like regular yorkies, the only exception being that they did not rise quite as high as usual ones, the taste was great though.
Used goose fat in the pan prior to cooking as it gets hotter before reaching smoking point. Made one large pudding not smaller ones. Will definitely make again.


12 Mar 2017 | 16:28 GMT

Rating: CakeCakeCakeCakeCake

I am making these again, and let us wait and see how they turn out, I am however disappointed that no-one from DOVES FARM has decided not to answer any questions here? Do they not have a "CHEF" or have anyone here who would go through the recipes that are put forward, I have used PLAIN FLOUR but after reading so many other reviews, it maybe an idea to maybe use S.R FLOUR, which I have never done. Any info would be grateful and I have 3 friends coming for dinner this evening so I shall hold out and hope they turn out ok. I have put an extra egg in this time.

Hi, many thanks for your message. After having spoken to our Technical Team - we would recommend to omit the melted butter from the recipe which is added to the batter and to use Self Raising Flour. We look forward to hearing feedback. Best wishes, Doves Farm.

By Mr Paul O'Rourke

25 Apr 2016 | 16:46 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

It looks to me as if there's too much liquid in this recipe. I'll be trying with an extra egg and just 150mls of milk.


10 Apr 2016 | 22:11 BST

Rating: CakeCakeCakeCakeEmpty Cake

This is the 2nd time I have used a G/F flour to make Yorkshire Puddings, I followed this recipe to the last of everything, and the first 4 large ones I made were flat, so were the second batch, but I chose to add one more egg and a little water, I found the smaller ones were actually slightly better, the flavor is full on, as I always add black pepper to this recipe even before I went G.F am going to try next time with a little more Xanthan gum, just incase this also help maybe for them to rise, unless any of you out there have an answer. Thank you.

By Mrs Nicola Walker

28 Feb 2016 | 19:04 GMT

Rating: CakeCakeCakeCakeCake

First time I'd cooked with this receipe and they were fab, children loved them, they were made with fresh eggs laid yesterday, and they were light and fluffy and the best Yorkshire puds I've eaten for ages, will be definitely using this receipe from now on,

By Mrs Sheila Pinney

26 Jan 2016 | 21:16 GMT

Rating: CakeCakeCakeCakeCake

Lovely reliable recipe, have used this for individual yorkshire puddings and toad in the hole. I always use oil rather than butter or goose fat, and the puds rise and crisp up lovely!

By Mrs Sandra Flack

07 Jun 2015 | 15:34 BST

Rating: CakeCakeCakeCakeCake

Superb recipe but I did add 1/4 teaspoon of Dove Farm vitamin C powder and this gave them the 'lift' I hoped for - no adverse comments were received

By Mrs Polly Shepherd

12 May 2015 | 18:20 BST

Rating: CakeCakeCakeCakeEmpty Cake

Better than I expected! I think next time I will add a little baking powder or an extra egg. Tasty tho!

By Mrs stella rhodes

07 May 2015 | 18:15 BST

Rating: CakeCakeCakeCakeCake

I followed the recipe to the later but,my yorkshires came out well done on the outside the inside not cooked also did not rise,so what did I do wrong