Gluten Free Yorkshire Puddings
Yorkshire Puds were always my favourite part of a Sunday roast, and no roast is complete without them in my opinion. Imagine my despair then, when I saw and tasted gluten free Yorkshire Puddings for the first time! My Mum’s side of the family is from Yorkshire and I always prided myself on being able to make a good Yorkshire Pud.
I wasn’t happy with the recipes I’d come across, or the ready made frozen gluten free puds, nice as they were, because they were just so far away from what I knew. I wanted a Yorkshire which rose, was crisp on the outside and fluffy in the middle and, importantly, tasted like a Yorkshire Pud should do. The gluten free offerings just weren’t cutting it.
I think I’ve got a good pretty good recipe here now, and although it has taken years of trying to get to this point, the recipe itself is as simple as it gets. You just need flour, eggs, milk and air!
- 3 eggs
- 6 tblsp plain gluten free flour
- 5 tblsp milk
- Olive oil
- Pre-heat the oven to 200c.
- Add a teaspoon of olive oil to each well of a 6 cup deep muffin tin and place it in the hot oven.
- Meanwhile, in a large bowl, crack the eggs and beat them with an egg whisk, getting plenty of air into them.
- Gradually beat in the flour and keep beating until it is lump free.
- Add the milk a tablespoon at a time, beating in until you get a nice smooth batter, which will coat the back of the spoon.
- Divide the batter evenly between the six wells of the muffin tin and place in the centre of the oven for 20-25 mins until they are risen and golden brown.
- Serve immediately.
- Great with onion gravy (or just on their own, if you love them, like I do!).