Yorkshire puddings have always been a favourite of mine since childhood. Prior to having coeliac disease my weekly shop included frozen ones, that were cheap enough to buy and keep in my freezer for when I needed them. I’d literally eat them with most meals. When I was diagnosed I almost fainted in the supermarket at how expensive gluten free ones were so I decided to make my own.
I batch cook these and freeze them. I can put one with some steamed veg and I have a BLW lunch for my 7 months old daughter it’s that simple. The fully weaned members of my house also enjoy these mid week with pork chops and vegetables or with a roast on a Sunday. They were a big hit at Christmas when I batch cooked 50 of them in advance to feed 11 people 3 of which are coeliac.
- 50g of cornflour
- 50g of gluten free plain flour (I’ve used doves, Asda and glutafin multi purpose white mix)
- 3 medium eggs
- 150ml milk (can use water if dairy free)
- Sunflower oil
You’ll need a 12 hole muffin tin to make these.
- Preheat the oven to 220c/ 425f/ gas mark 7
- Place the cornflour and gluten free plain flour into a large mixing bowl and make a well in the middle. Put the milk and eggs into the well then whisk until all of the lumps have been dissolved and you are left with a smooth batter. I use a hand blender as I find it quicker and easier on the wrist.
- Place a small amount of oil into each of the holes in the muffin tin and place in the hot oven for 15 minutes
- Remove the muffin tin from the oven and divide the mixture equally between the 12 holes. Work fast! The hotter the oil is when the batter hits it the better.
- Return to the oven for 20-25 minutes until the puddings have risen and are golden brown in colour.
If you are batch cooking allow to cool prior to freezing, when ready to use pop in a pre heated oven 200c/400f/gas mark 6 for 3 minutes.