Gluten-Free Yorkshire Pudding
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Gluten-Free Yorkshire Pudding

Delicious Gluten-Free Yorkshire Pudding made with Coconut Milk. An Amazing nutrition-packed side to go with your meal!

So happy to finally start this blog post and share my first gluten-free recipe, Yummy Yorkshire Pudding! 

In the beginning, finding out I have an autoimmune disorder such as celiac sensitivity really made me question a lot of my food choices. But ever since the change I couldn’t be happier to be rid of the symptoms. Now I am sharing what got me started on my journey! 

This Yorkshire Pudding has been tried hundreds of times in my home. Through all the deflations, improper rising, and even burnt edges I think we got it down packed. Then again, Everyone’s oven and flour brand and even elevations are different. So, we will do our best to keep the ingredients and steps simple and easy to adjust as you need! Before we start let’s go over some research on Gluten intolerance. 

According to Cleveland ClinicWhen people with celiac disease eat foods that contain gluten, their immune systems attack the lining of the intestine.” This causes inflammation to the lining of the small intestine. If your small intestine is damaged then, “the person cannot absorb nutrients and ends up malnourished, no matter how much he or she eats.” Honestly, we tend to not talk about a lot of things that bother our stomachs as is the norm. But I am here to tell you, TALK ABOUT IT! The more you research and speak to others the more light is shed on the topic and similar struggles as your own.


Using Arrowroot Flour


Arrowroot is a Starch extracted from the root of the Maranta arundinacea plant and is widely used in Mexico & South America to name a few. According to Wikipedia “The Caribbean island nation of St. Vincent and the Grenadines is the world’s largest grower of arrowroot and producer of arrowroot flour.[8] In KeralaIndia, arrowroot, locally called bilathi koova, is cultivated to produce an easily digestible starch.[9]

  1. Looks very similar to Yucca, Cassava & Taro, and just like you guessed, Gluten-free & Grain-free.
  2. Known as Arrowroot, Flour, Starch, or Powder but it’s all the same!
  3. Similar to potato starch and can be used as a thickening agent.
  4. Improves immune response in the body.
  5. Great natural substitute for Dry Shampoo and can be used to make  Natural Deodorant.
  6. High in Fiber, Vitamin B6 & Iron.

Grass-Fed Clarified Ghee

Grass-Fed Ghee

Grass-fed ghee is basically clarified butter that is allowed to simmer on low heat till it is a deep golden hue and the milk solids are separated. My go-to recipe to clarify butter and turn it to ghee is to start with top quality Butter that is grass-fed and finished. 

  1. Simply Melt the butter on a gentle simmer and skim the white foam that forms on top.  Do this until the butter has turned an almost deep golden color.
  2. Strain through a cheesecloth, leaving behind the remaining solids in the pan. 
  3. Once strained let cool and leave at room temperature or in your fridge. Ghee is extremely shelf-stable.

Now that we have gone through explaining the two stars of this recipe, let’s dive into baking these lovely treats! They will have you reaching for 3rds and 4ths! (I skipped 2nds since that’s bound to happen already!)

Our Yorkshire Pudding will be the only recipe you will ever need to start your gluten-free Journey!

Total Break Down of Recipe Cost ~ $5.19 / $0.43 per 1 serving

How To Make Gluten-Free Yorkshire Pudding

Tools used: Stand Mixer (optional), Medium Mixing Bowl, Measuring Cups & Spoons, 12-Cup Muffin Pan, Whisk

Servings: 12 | Course: Breads, Side Dish | Cuisine: British


Prep: 8 minutes | Cook Time: 16 minutes

Gluten-Free Yorkshire Pudding

Time needed: 24 minutes.


  1. Preheat the oven to 400°F.

  2. Melt the first 2 Tablespoons of ghee and evenly divide it into each section of the muffin pan. Place into the preheated oven for 6-8 minutes or until sizzling.

  3. In a bowl combine the eggs and coconut milk. Then, add in arrowroot flour and sea salt. Mix everything well. Drizzle in the remainder 2 tablespoons of melted ghee and mix well till you have a thin batter. (Feel free to add in a little garlic or onion powder for added flavor!)

  4. Remove your hot pan from the oven (ghee should be sizzling). Next, pour in your mixed batter evenly between the 12 muffin cups.

  5. Bake for 14 minutes without opening the oven door! Once your Yorkshire Pudding has puffed up on the edges remove it from the oven. The center should look creamy while the edges are golden brown!

    Note: If your Yorkshire pudding deflates that means the butter was not hot enough before you added your mixture to the pan. No need to worry the flavor will still be there and you can try again the next time.

Did you make this recipe or diy?

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