Gluten-free Yorkshire puddings
By Sarah Cook
The perfect vehicle for gravy and roasted goodies: the Yorkshire pudding – this version is gluten-free but never fear, you still get that characteristic puff and golden colour
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Prep:5 mins
Cook:25 mins
- Easy
Nutrition per serving
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kcal 199
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fat 13g
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saturates 2g
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carbs 15g
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sugars 1g
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fibre 0g
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protein 6g
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salt 0.12g
Ingredients
- 140g gluten-free plain flour
- 50g cornflour
- 3 eggs
- 175ml semi-skimmed milk
- sunflower oil, for drizzling
Tip
Get the riseThe secret to gloriously puffed-up Yorkshire is to have the fat sizzling hot - and don't open the oven door!
Method
Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.
Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.
