Gluten Free Yorkshire Puddings

Yes, you can still enjoy a proper Yorkshire pudding even if you’re avoiding dairy and gluten – and this version proves it. Made with eggs, a gluten-free flour blend, and oat milk (or your preferred plant-based milk), these puffed-up beauties are light, golden, and far easier on the gut than their traditional counterparts.

Eggs provide gentle, gut-healing protein, while the flour blend and plant milk offer a low-irritant alternative that’s ideal for those managing IBS-related diarrhoea. Baked in a hot oven with a splash of oil or beef dripping, they crisp up beautifully without the need for milk or wheat. Perfect for pairing with roast dinners or using as a savoury brunch base – a comfort food classic, made IBS-friendly.

Print Recipe

Gluten and Dairy Free Yorkshire Puddings

These Yorkshire Puddings are simple to make, very tasty and will not upset your belly if you have gluten and dairy intolerances. Get Gluten Free Gravy granules to accompany these.

Course

Sides

Cuisine

Gluten Free

Keyword

IBS Friendly Recipe

Prep Time

5 minutes

Cook Time

15+ minutes

Servings

4 people

Ingredients

• 3 medium Eggs
• 80 grams buckwheat flour or corn flour if you prefer
• 125 ml Unsweetened almond milk you can use unsweetened soy if you prefer
• 1 pinch Salt and Pepper
• 1 tablespoon oil or fat

Course Sides Cuisine Gluten Free Keyword IBS Friendly Recipe Prep Time 5 minutes Cook Time 15+ minutes Servings 4 people Ingredients 3 medium Eggs 80 grams buckwheat flour or corn flour if you prefer 125 ml Unsweetened almond milk you can use unsweetened soy if you prefer 1 pinch Salt and Pepper 1 tablespoon oil or fat

Instructions

1. Preheat oven to 220oC and add the oil or fat to the tray to heat through.
2. Put all the ingredients into a bowel and whisk until the mixture is quite thick. This may take a couple of minutes.
3. Divide the mixture up into the pre heated tray and bake for 15 + minutes until they rise and the tops are golden and crispy.

Share this Recipe