Gluten Free Yorkshire Puddings
These Yorkshire puddings don’t rise quite as well as those made with wheat flour but I was very pleased with the results and they tasted just as good.
Ingredients
You will need a 12 hole muffin tin
200g gluten free plain flour
4 eggs
160ml milk
80ml water
Salt and white pepper
A knob of beef dripping in each tin about the size of a thumb nail.
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Preparation
Preheat the oven to 220 degrees c
In a mixing bowl place the flour then make a well in the middle and add the eggs, one by one, whisking between each addition then add the seasoning. Add the milk then finally he water. The batter needs to be the consistency of single cream with no lumps.
Heat the fat in the tins for 10 minutes or so until the tin is smoking hot.
Divide the mixture between the 12 tins and bake for 25 minutes or until risen and golden brown.
Do not be tempted to open the oven door during cooking as they will sink.
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