Yorkshire Puddings - Coeliac Sanctuary
Posted On: 4th April 2016
Yorkshire pudding are one of those things that are difficult to master but once you perfect it there is no going back. There is no need to half and half flour for gluten free Yorkshires, all cornflour by far works the best and it works with any type of milk you like whether it's dairy or none dairy.
Recipe By: Karen Peters/Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
2 large eggs
100ml milk (dairy or non dairy alternative)
Preparation Time: 20 Mins
Cooking Time: 25 Mins
This recipe is free from...
Celery, Crustaceans, Egg, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
FODMAP friendly when dairy free milk is used.
1. Whisk together the cornflour, eggs and milk in a bowl or jug until smooth (feel free to add a little salt and pepper if you like too), place in the fridge for around an hour to chill (optional, it will work fine without chilling, you can just leave to stand for 5-10 mins so it settles, cold batter, according to science just makes the edges rise, it's an old wives tip that the batter needs to be fridge cold, but some people prefer that method!).
2. Using a muffin tray, add about 1/2tbsp of oil to 6 of the holes, place in an oven preheated to gas mark 7, the oil needs to be so hot that it is spitting, it will take around 10 mins to reach this temperature.
3. Remove the muffin tin from the oven, 3/4 fill each hole and place back in the oven, still on gas mark 7, leave in the oven for 20 mins until browned, whatever you do don't open the oven door during this time or the Yorkshire puddings will sink.
4. After 20 mins, without opening the door, turn the oven down to gas mark 2 and leave for a further 5 mins to make sure the inside is cooked through.
5. Remove from the oven and serve immediately, or chill and freeze.
This recipe makes 6 puddings
Nutritional info per pudding
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