Grain Free Yorkshire Pudding

Grain Free Yorkshire Pudding - Paleo & Vegetarian Friendly - www.HealthStartsinthekitchen.com

Since Yorkshire pudding traditionally contains wheat flour they’ve been off limits to those of us who are gluten-free, grain-free and/or paleo…. That is until now, my grain free yorkshire pudding recipe will return this family favorite dish to your healthy, real food table!

Yorkshire pudding is a traditional English dish made from batter consisting of eggs, flour, and milk that is usually served with roast beef and gravy.  They are fluffy, savory egg-bread deliciousness that can also be served a a dessert.

But don’t limit these to just holidays and with roasted beef, this morning we are enjoying them drizzled with maple syrup, they taste just like french toast!

And they are made with just 5 simple ingredients you most likely already have in your pantry and don’t require any complicated technique or supplies. If you can mix up a basic batter you can make these, too.

Grain Free Yorkshire Pudding - Paleo & Vegetarian Friendly - www.HealthStartsinthekitchen.com

Grain Free Yorkshire Pudding; Paleo & Vegetarian Friendly

Although traditional yorkshire pudding is made with reserved meat drippings for flavor, you can use any healthy cooking fat. Most often if I don’t have mead drippings I will use butter. You can also make these as a breakfast french toast tasting bread, use reserved bacon or sausage drippings and top with a drizzle of maple syrup. For a vegetarian/paleo variation you can use any dairy free milk alternative and coconut oil for the fat.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins or 1-8×8 pan



  • Preheat oven to 400 degrees with muffin pan or 8×8 baking pan inside the oven to preheat as well.
  • Combine eggs, milk, arrowroot starch, sea salt and 1/8 cup melted butter – mix well to make a thin batter.
  • lightly drizzle the remaining 1/8 cup melted butter into the hot muffin/baking pan and return to the oven for 3-5 minutes or until the butter is sizzling
  • Remove pan with sizzling butter from the oven and pour in mixed batter (dividing between muffin cups, if desired)
  • Bake for 15-20 minutes. Will puff and brown on the edges, center will be set. Muffins take closer to 15 minutes, 8×8 pan takes closer to 20 minutes.


Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 119mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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  1. These are delicious! But, twice I made the same mistake- please, divide the butter amount in the ingredients list? Don’t worry, I learned my lesson, but others may continue to make this mistake going forward .. thanks!

  2. I used almond flour doing a test run. Also added some herbs. It came out pretty well. Going to try the heavy cream next.
    I have gluten free ladies in my Red Hat group and Inalways try to accommodate them.

    1. I was wondering whether I could use almond flour rather than the much-higher-carb arrowroot. Did you substitute 1:1?

  3. 5 stars
    This is genuinely the best low carb recipe I’ve ever made. So quick, so easy and the ingredient amounts, method and timings are perfect. Made them for the whole family and didn’t tell them beforehand and no one knew they weren’t made with wheat flour. They look and taste identical Thank you so much!

  4. 5 stars
    These were so delicious! I used coconut oil and coconut cream (in place of the milk). Dairy free and gluten free. I haven’t had a Yorkshire pudding in 5 years. I just ate 6 myself with chicken and gravy. No leftovers here. I’m thinking of what I can put in them for breakfast to make again in the morning.

  5. 5 stars
    Being from Yorkshire I really miss having Yorkshire puddings with my roast beef. No longer! These were really good, puffed up well, crisp tops and tasted really good too.
    This is the first paleo recipe I have come across that compares well with the original.
    Thank you, thank you, thank you!

  6. Hi their I feel as though I should say a BIG THANK YOU for the recipe, we just love them they are perfect, I have been on keto for almost 12months now and these are just brilliant, going to have them with roast beef Sunday dinner,

  7. These are absolutely amazing and my go! 😍 My family that are not gluten free are hooked on them too!! Thanks for the great recipe! 😊

  8. 5 stars
    My first attempt at yorkshires and I was so pleased with how these turned out! Simple ingredients, easy to make and, most importantly, my British husband said he would never have known they were gluten free!

  9. Hello! Could I use tapioca starch instead of arrowroot? I know they aren’t 100% similar, but I’ve seen people sub them for each other in different recipes. Thank you!

  10. Absolutely incredible. So much easier than regular Yorkshire puddings. Had a big group over for roast tonight, I’m the only Paleo one, and everyone loved them!

  11. I have been looking for a replacement Paleo Yorkshire Pudding batter mix for ages. If you are English this is the one, I did it tonight for my family, they all said if I hadn’t told them they would have thought it was my normal mix, beating in mind my mother in law is from Yorkshire and makes Yorkshire Puddings in her sleep, this is how good these were, I have tried several but none were quite right especially texture wise, these were brilliant, rose wonderfully well, might just tweak to see if you need to add the butter. Will let everyone know

    1. What milk alternative did you use? Really been craving Yorkshire’s and these look perfect but not sure which dairy free alternative will work best

  12. These came out perfectly, thanks. They almost rose too much. I think it probably helps to let the mixture sit for a while before baking? I do that when I make coconut pancakes also and they always seems to come out better that way. The only thing that didn’t work out (apart from my terrible gravy) was heating up the melted butter in the oven. I probably left it too long and it burnt, so did it again with goose fat. I’ll be making these again at New Year, delicious 🙂

  13. What would be a low carb substitute for the arrowroot? Xanthum gum?
    Could I use unsweetened almond milk and add extra fat ( butter) to it?
    Thank you!!

  14. These are amazing! I make a double batch and freeze them. Pop into oven for 5 mins….just like straight out the oven. Thanks a bunch for coming up with this one!!!

  15. I’m dairy free so what are the best milk alternatives to use for this recipe? I typically have cashew milk and coconut milk in the house. Which would be better or is there something else you can recommend?

  16. I actually used this recipe to make toad in the hole and I have to say it was probably the best I’ve ever made. The batter cane out so light and fluffy and so, so tasty. Thank you so so much . This is definitely now my go to recipe

  17. Just made these! SOOOOOOOOOOOOOOO GOOD! I’m wondering though, mine deflated. Any ideas how to stop that from happening the next time? WOW so good!

    1. Not sure. It’s been a while since I made them but i don’t remember them deflating…. but I do remember them tasting super yummy!

  18. oohh thank you for the recipe.. I LOVE yorkshire pudding and was trying to find an alternative to flour. Just made them with full fat cream instead of milk and they came out soooo deliiicious. That’s a recipe to keep 🙂

  19. These are great – hubby said better than he had in London (I think fresh from the oven was a big factor, but even so…) Also, I had to sub for tapioca flour but it was great – in case others are wondering.

  20. I was brought up with traditional flour Yorkshire putting. Finding this recipe was a miracle. FYI, I put a pinch of gluten-free baking powder in and use key instead of butter. I use coconut milk and the esults are outstanding. Thank you!

  21. I can’t remember if I’ve said this before (brain fog haha) but I’ve tried various milks in these and the best, crisp, hollow ones are made with 10% cream for those who can tolerate dairy. They make great cream puffs with no alteration to the recipe and you can add cheese, garlic sauteed spinach, etc to the pan at the same time you pour in the batter for savory puffs to go with soup.

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