Yorkshire Puddings

Low FODMAP Yorkshire puddings made with a gluten-free flour blend, cornstarch, eggs, and lactose-free milk, baked in hot oil.

Prep 40 min

Cook 35 min

Serves 12

Gluten-freeLactose-freeVegetarian

Ingredients

• 3/4 cup (110g) gluten-free 1:1 flour blend
• 2 tbsp (16g) cornstarch
• 1/2 tsp salt
• 4 large eggs, at room temperature
• 1 cup (240ml) lactose-free whole milk, at room temperature
• 1/4 cup (60ml) high-smoke-point oil, such as canola or avocado oil, for the tin

Instructions

Make the batter

1. Whisk the flour blend, cornstarch, and salt in a bowl.
2. Whisk in the eggs until smooth, then slowly whisk in the milk until the batter is thin, like heavy cream.
3. Rest the batter for 30 minutes at room temperature so the flour hydrates.

Heat the tin

1. Heat the oven to 450°F (230°C).
2. Put 1 teaspoon of oil into each cup of a 12-cup muffin tin.
3. Heat the tin in the oven for 10 minutes, until the oil is shimmering and very hot.

Bake

1. Working fast, pull the tin out and divide the batter evenly among the 12 cups, about one-third full. It should sizzle as it hits the oil.
2. Bake for 20 to 25 minutes, without opening the oven, until tall, puffed, and deep golden.
3. Serve right away with gravy and a roast.

Tips & Substitutions

• Hot oil is the rise. If the oil is not shimmering hot when the batter goes in, the puddings stay flat.
• Keep the door shut. Opening the oven in the first 20 minutes lets them collapse.
• Room-temperature eggs and milk. Cold batter cools the tin and slows the puff.
• Roast drippings. Beef drippings in place of the oil give the classic flavor (and make them no longer vegetarian). Unsweetened almond milk makes them dairy-free.
• Big pudding. Bake the batter in a hot 9x13 pan with 3 tbsp oil for 30 to 35 minutes and cut into squares.

Why This Works

• Gluten-free blend plus starch. The blend gives structure and the cornstarch makes the shell crisp.
• Lactose-free milk. It behaves exactly like regular milk in the batter and keeps the puddings low FODMAP.
• Steam and hot fat. The thin batter turns to steam in the hot oil and pushes the sides up.

Storage

Serve Yorkshire puddings fresh. Keep leftovers in an airtight container in the fridge for 2 days, or freeze for up to 1 month, then reheat on a sheet pan at 400°F (200°C) for 5 minutes until crisp again.