Low FODMAP and gluten free beer batter yorkshire pudding recipe
Low FODMAP and gluten free beer batter yorkshire pudding recipe

Gluten free and low FODMAP beer batter Yorkshire puddings! Extra light and fluffy and chewy on the inside and crispy and golden on the outside. On par with crispy roast potatoes, Yorkshire puddings have always been my favourite part of a roast. Growing up, my family didn’t have a roast dinner every Sunday. Saved for special occasions, on days when the smell of roast beef did fill up the kitchen, carrots and parsnips were spotted laid glistening in their roasting trays and potatoes were bobbing up and down on the stove, we knew we were in for a treat.

The biggest treat however, was always saved until last. Pulled out of the oven with seconds to go; hot, golden, oversized Yorkshire puddings would emerge and be placed on the table (gluten free since age 14 for me and oh how pre-prepared options have gotten better over time). Nothing more joyful in this life than filling them with all the trimmings or ripping them apart and using them as vessels to mop up any remaining gravy or cheese sauce (my favourite).

Over the years I’ve ordered many a gluten free roast at a restaurant and the Yorkshire pudding is always the first item removed. Of course, everything else is still delicious, but I can’t help be a little envious when friends and family finish their meal by gleefully mopping up the juices on their plates. Using a fork doesn’t quite have the same effect.

Gluten free beer batter Yorkshire puddings low FODMAP

Taking matters into my own hands, to make sure that when it comes to any roasts at home, I can join full force in the mopping, I’ve scoured the internet and my cookbook collection for the best gluten free recipes. And of the few out there, I’ve found quite a few variations. I learnt the secret of using corn flour from Becky Excell, which being so light, allows the Yorkshire’s to rise to wonderful heights. I like to combine it with just a little of a gluten free flour blend (my favourite is by FREEE) as I like that it adds richness and a little extra chew. Gluten free batter is often heavy, so along with increasing the amount of eggs, I decided to try adding gluten free beer. Adding the beer not only helped get a cracking rise in the oven, but gave the batter more character and a greater depth of flavour.

So here is my revised gluten free beer batter Yorkshire pudding recipe! FODMAP friendly and easily made dairy free, you can share these with friends and family next time you have a roast dinner and nobody will notice the difference. The amount of batter makes 12 Yorkshire puddings – which I find somehow always manage to disappear… but just halve the ingredients if you need.

Recipe notes to create the most glorious gluten free Yorkshire puddings:
  • Let the better rest for 30 minutes before using if you have time. Scouring the internet, no one really seems to know why this helps the puddings rise (other than it gives the flours time to absorb the liquid), but it does. I’ve made the batter the night before and kept it covered in the fridge and it still puffed up beautifully – just make sure to give the batter a good mix before using
  • Work quickly. You need to make sure the oil is piping hot before adding your batter. Once the tin is ready and the oil hot, carefully pour the batter into the muffin tin – it should sizzle on contact. Get that pan straight back in the oven to bake as soon as you can
  • No peeking! Opening the oven can cause them to deflate and you want these babies fluffy and risen, so hold off until the last minute
  • If you don’t want to use gluten free beer, you can use all milk or half milk and half water for the liquid
  • Wheat-filled Yorkshire puddings can take up to 30 minutes cook, but because of the gluten free flours these take a little less time – about 20 minutes. Saying that, if you’re unsure if they’re cooked, it’s always better to go a few minutes over, to help prevent them from sinking once out of the oven. Crispy is always good!
20 minutes
Serves 12


150g cornflour
50g gluten free plain flour (I used FREEE)
6 large eggs
150ml lactose free milk or dairy free milk
150ml gluten free beer
vegetable oil, for the tin


To make the batter, sift together the cornflour and gluten free flour into a large bowl. Crack six large eggs and beat them into the batter until smooth.

Pour the milk into the batter, whisking to combine, followed by the beer. Continue to beat together until the mixture is silky smooth and has a little air in it. Pour the batter into a jug. You can get to this stage up to 24 hours ahead – simply keep the batter covered in the fridge and make sure to give it a good mix before using.

To bake the Yorkshire puddings, preheat your oven to 230C, fan 210C, gas 8. Drizzle a little vegetable oil evenly into a 12-hole non-stick muffin tin and place in the oven for 10-15 minutes, or until the oil is very hot – almost spitting.

Carefully remove the hot tin from the oven, and quickly and carefully pour the batter into the individual holes, until 3/4 full. Place the tin back in the oven and leave undisturbed for 20-22 minutes, or until the puddings have puffed up and are golden all over. Serve immediately.