Gluten-free Yorkshire Puddings
20 - 30 mins
Beginner
Servings
4
My gluten-free Yorkshire puddings seem to have a reputation of their own these days. Why? Well, not only would you never know they’re gluten free, but they rise up in the oven like you would never believe! If you’ve got eggs and milk that you need to use up fast, this is a great way to transform them into something everyone loves. You can always freeze the Yorkshire puddings once cooled, then simply bake from frozen when you want them. This recipe is brought to you by Becky Excell
Freezable
Yes
Ingredients
200g corn flour
6 eggs
300ml milk
1 tsp dried rosemary
Vegetable oil
Instructions
Preheat oven to 220C / 200C (fan)
Grab a muffin/cupcake tray. Add 1 tsp of oil to each of the holes in the muffin tin.
Place your tin in the oven for 10-15 minutes until the oil is super hot, basically spitting!
Whilst your oil is heating, crack 6 eggs into a large mixing bowl. Add your corn flour, dried rosemary and whisk together until smooth.
Once thoroughly combined, gradually add your milk - I add 100ml at a time, whisking for 15 seconds in between.
Pour your Yorkshire pudding batter into a jug so it's easier to pour into the muffin tray.
Next you need to be quick! Remove your muffin tray from the oven and immediately fill each hole with your mixture until just under 3/4 full. They should sizzle a little. Be very quick here and get them back in the oven asap!
Place back in the oven and cook for around 15-20 minutes until golden and risen. Make sure that you NEVER open the oven door during their bake as this will ruin them! Remove from the oven once cooked and serve up with a delicious roast dinner and lots of gluten-free gravy.
