Experimenting with gluten free versions of our favourites, I had a go at Yorkshire Puddings as they’re very popular in our house and my wife doesn’t want to miss out!
To make six large or twelve standard puddings, you will need:
- 70g plain gluten free flour
- 30g self raising gluten free flour
- 3 eggs
- 1 teaspoon salt
- 200ml milk
Prep the mix at least an hour before baking, Put the flours and salt in a large bowl, crack in the eggs and whisk in the milk, adding it gradually. Put the mixture in the fridge.
Set your oven at 230 degrees (you can make these while your roast is resting an the side and your potatoes crisp up). Put a small splash of oil in each of our pudding tins (I use a ‘big six’ tin but you can use a standard 12 tin) and place in the oven for ten minutes to get really hot.
Once hot, whisk the mixture again and pour into the pudding tin. Don’t fill each hole more than 1cm deep.
Return to the oven and bake for 15-20 minutes until a deep golden brown.