Wednesday

Yorkshire Puddings!

gluten-free dairy-free


Makes 6 large muffin-sized puddings
For gluten-free Yorkshire Puddings you will have difficulty getting them to behave and rise in the usual way.  I have found stoneware muffin pans to be a failsafe way to achieve great results with that traditional pudding shape.  The batter can also be poured in COLD, cutting the need to get your fat smoking hot before pouring the batter in to the tins. 



Ingredients:

100g (4oz) gluten-free flour
a pinch of xanthan gum
2 eggs, beaten
300ml (1/2 pint) dairy-free milk, or dairy-free milk and water
salt and pepper
15g (1/2 oz) oil, if not using stoneware muffin pans

Top Tip: The consistency of your pouring batter should be like single cream

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.
  2. There is no need to oil stoneware muffin pans, but lightly oil muffin tins if using.
  3. Sift together the gluten-free flour, xanthan gum, salt and pepper in a bowl. Make a hollow in the centre and drop in the egg.
  4. Stir with a wooden spoon and gradually add all the liquid until the flour has been well incorporated. Now very beat well.
  5. Leave to stand for 30 minutes.
  6. Stir lightly then pour the batter into the cold stoneware muffin pans, then bake for about 15-20 minutes until well risen. If you are using muffin tins, then preheat the oil in a very hot oven until smoking hot before carefully pouring the batter into the tins. 
  7. Serve with roast meat dinners or a starter with onion gravy.

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