The best gluten free Yorkshire Puddings

The Best Gluten Free Yorkshire Pudding Recipe (Cornflour & Rule of Thirds Hack!)

Searching for a gluten free Yorkshire pudding recipe that actually rises? In this video, I’m sharing my foolproof method for making crispy gluten-free Yorkshire puddings using a simple "Rule of Thirds" technique. If you’ve struggled with flat, dense GF Yorkies, this cornflour (cornstarch) hack will change your Sunday Roast forever!

Most gluten-free flour blends are too heavy, but using 100% cornflour makes these incredibly light and crunchy. We also add a secret ingredient—carbonated water—to give them that extra "pop" and massive lift in the oven.

📝 The Rule of Thirds Ratio:

This recipe is all about volume, not weight! Use the same size cup or jug for:

1 Part Eggs (whisked)

1 Part Whole Milk

1 Part Cornflour (Cornstarch)

The Secret Touch: A dash of carbonated/sparkling water

Seasoning: Salt and white pepper to taste

✅ Why This Recipe Ranks #1:

No Gluten: 100% safe for Celiacs.

High Rise: The carbonated water creates steam instantly, forcing the batter up.

Simple Ingredients: Only 3 main components + seasoning.

Budget Friendly: Cornflour is much cheaper than expensive gluten-free flour blends.

💡 Pro Tips for SEO-Level Success:

Heat: Your muffin tin and oil must be smoking hot before you pour the batter.

White Pepper: Traditional Yorkshire puddings use white pepper for that classic "Sunday Roast" flavor without the black specks.

Resting: Let your batter rest for 10 minutes to help the starch hydrate!

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