Yorkshire Puddings-Gluten Free

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. 

Makes 12

  • 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.

  1. Preheat the oven to 220c/ 425f/ gas mark 7
  2. 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. 
  3. Place a small amount of oil into each of the holes in the muffin tin and place in the hot oven for 15 minutes
  4. 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. 
  5. 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. 

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