This gluten free Yorkshire Pudding recipe works really well and the key is the cornflour. I’ve tried other recipes that have used just gluten free plain flour but they never rise. Or there are recipes out there with all sorts of different flours and ingredients that aren’t strictly necessary.
The key to any Yorkshire Pudding is an extremely hot oven and oil that is almost smoking before you pour the batter in. Oh and never open the door during cooking unless you want your Yorkshire’s to be as deflated as a popped balloon!
These come out crispy on the outside and fluffy on the inside, whilst tasting exactly like normal Yorkshire Puds. Enjoy with your roast beef (or any roast in my family!). You can even batch cook a load and freeze them for another day.