Gluten Free Yorkshire Pudding Recipe
Posted , in Lunch
An absolute staple of the Sunday roast is a Yorkshire pudding and it wouldn’t be fair for someone to not be able to enjoy them! So go gluten free; make your entire quota of Yorkshire puddings, GF and no one will even notice!
- 70g gluten free plain flour
- 25g corn flour
- 3 large eggs
- 85ml milk
- Sunflower oil for heating in tray
- Pinch salt
* This recipe is vegetarian
WHAT YOU NEED TO DO
- Make up your batter mix by sieving the flour in to a bowl, making a well in the middle and cracking in your eggs and salt. Whisk together then slowly add in the milk. Keep whisking until the mixture becomes lump free. Leave to settle in the fridge for at least 30 minutes. Over night is fine!
- Preheat the oven to 210 degrees, gas mark 8 and put in your empty non-stick muffin tray to heat.
- Remove the tray and add a very small drizzle of sunflower oil into each hole and place back into the oven to heat up. It’s very important that the oil is almost smoking hot before you add your batter.
- Whisk the batter again and pour into a jug; this will make it easy to pour into the tray. Carefully and evenly pour the batter into the holes. The fat might spit, which means it’s hot enough! Put the trays back into the oven for 30 minutes or until they have risen and are golden brown. Don’t open the oven, as you’ll ruin them!