Following a gluten-free diet doesn’t need to involve sacrifice! The Sunday Roast is one dish that is complete only when accompanied by gorgeous yorkshire puddings. This recipe for yorkshire puddings produces gluten free yorkshire puddings that are just as tasty as those made with regular flour. In my household the gluten eaters have opted for these gluten free puds and that is a real testament to their flavour as in general they really dislike gluten alternatives.
- 2 large eggs
- 50g / 0.2 cups Dove’s Gluten Free Self Raising Flour (If you can’t get Doves then the blend in this flour is: Rice, Potato, Tapioca, Maize & Buckwheat, Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate), Xanthan Gum.
- 20g / 0.1 cups Corn Flour
- 100ml / just under half cup Milk
- pinch of salt
- Olive Oil or beef dripping from the roast beef
Preheat the oven to 220º
Put the eggs, flour, corn flour, milk and salt in a mini-blender or liquidiser and blend for at least a minute.
Leave to stand in blender.
Using a 12 slot yorkshire pudding or cupcake tray pour a little beef dripping or oil into each slot.
Place the oiled tray into the oven and allow to heat until the oil gets very hot (a few minutes will suffice)
Now blend the mixture again.
Take the tray from the oven and pour the batter into each slot. The batter should sizzle when it hits the oil. If it doesn’t the oil isn’t hot enough.
Place in the oven for approx 15 minutes or until the puddings are well risen and golden.
Serve straight from the oven and enjoy!!