Thursday, 16 January 2014

Gluten & Dairy Free Yorkshire Puddings


If you are a coeliac like me or just avoid gluten because you feel better for it, you'll be all too aware of the things you miss out on. Those gorgeous tasting doughnuts, that beautiful fresh bread and those yummy Yorkshire puddings....


Well, now you can cross one of those off of your list because after reading cafe Bebe I was pointed in the direction of a gluten free Yorkshire pudding. I did in fact give this a go and thought the results were pretty good. However, my Yorkshire pudding didn't stay puffy and big for long and were more chewy than I'd have liked. So off I went to see if I could make my own Yorkshire puddings inspired by the recipe at Glutenfree4kids
You will need:
140ml soya milk (unsweetened)
3 medium eggs
60g Cornflour
60g Doves Farm self raising gluten free flour
Pinch of salt
Oil for your tins
I used a muffin tin and pre-heated my oven to 215 degrees. I placed a generous amount of oil into my tins and placed them in the oven to preheat

Method:
  1. Into a bowl, put both your cornflour and self raising flour mixing together just slightly

  2. Add 3 eggs, beaten, plus your soya milk and salt to flavour. (I recommend a good pinch because when I put a little in my first batch of puddings they tasted a bit eggy!)

  3. Mix all your ingredients together with a whisk (I used a good old fashioned hand whisk) try and get the mixture slightly thick but don't work it too hard, you need to get a bit of air into it too. It IS supposed to be fairly runny!

  4. Pour your mix into your now heated muffin tin and place in the oven for 20-25 minutes.

  5. Remove from the oven and allow to cool before removing from the tin. Mine can sometimes get a bit stuck so a pallet knife works wonders!

Hope you enjoy your gluten free Yorkshire Puddings!

Cupcake Mumma

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