“You wouldn’t know they were gluten free” Yorkshire Puddings
Made these when my GF mother-in-law came for dinner. They were so so good that I might make these instead of the more traditional plain flour ones in future! Really very hard to tell the difference as they are so light and fluffy!
“You wouldn’t know they were gluten free” Yorkshire Puddings
Made these when my GF mother-in-law came for dinner. They were so so good that I might make these instead of the more traditional plain flour ones in future! Really very hard to tell the difference as they are so light and fluffy!
Cooking Instructions
- 1
First preheat your oven to 220C and add about a teaspoon of oil to each hole in a bun tin. A light tasting oil with a high smoker point like rapeseed or sunflower is ideal. Place the oiled tin in the oven and allow to get really hot for 10 minutes or so while you make the batter.
- 2
Now whisk the milk and eggs together in a jug (which makes filling the tins quick and mess-free later on!). You can use an electric mixer but I tend to use a simple balloon whisk. Whisk until the liquid is a bit frothy.
- 3
Add the cornflour and whisk in until no lumps are visible. If you’re used to making traditional Yorkshire puddings the batter will look quite thin and runny. Don’t worry! This is normal!
- 4
Lift the tin out of the oven and pour a little of the mix from the jug into each hole. About half full makes a perfect pudding. Try to do this quite quickly to keep the oil hot. I actually tend to put a very low gas under my tin to keep it really hot.
- 5
Place back in the oven for about 18 to 20 minutes. Don’t be tempted to open the oven door until the puddings are risen and looking golden and crispy. Opening too soon and letting the heat out will lead to sad and floppy puddings!
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