This gluten-free Yorkshire puddings recipe contain all the comfort of a home-cooked roast dinner for a free-from diet
The traditional accompaniment to a roast lunch is Yorkshire Pudding. This gluten free version, which makes 12 small puddings or 1 large, can be a great-tasting addition to your meal that the whole family can enjoy.
For best results, preheat your metal baking tray, and a very hot oven is essential.
- oil, for baking tray
- 60g FREEE Cornflour
- 40g FREEE Plain White Flour
- 1⁄4 tsp salt
- 1⁄4 tsp pepper
- 2 eggs
- 160ml milk
Makes 12 small or 1 large
Cooking time: 25-30 minutes for smaller puddings, 35-45 minutes for larger puddings
- Preheat the oven to 220°C, Fan 200°C, 425°F, Gas 7. Put a teaspoon of oil into each hole of a 12-hole muffin tray or 2 tablespoons into a large baking tray.
- When the oven is hot, put the muffin or baking tray into the oven until the fat is very hot and bubbling.
- Measure the cornflour, flour, salt and pepper into a mixing bowl, stir to combine and sift them into another bowl or jug.
- Add the eggs and milk and beat into a smooth batter.
- Carefully remove the muffin tray or baking tray from the oven. Working quickly, divide the batter between the muffin tray holes or pour it into the large baking tray.
- Return the baking tray to the oven and bake smaller puddings for 25–30 minutes and larger ones for up to 35–45 minutes, depending on your preference for crispness of the pudding.
FREEE Baking: 100 Favourite Gluten Free Recipes by Clare Marriage is out now (Ebury Press, £25)
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