It has taken years to perfect this recipe, and I am now happy with it and ready to share. It has taken a lot of patience and has meant consuming tens of these golden crispy delights, as well as throwing several straight into the bin.
This recipe is quick and simple and is not far off the wheat flour version that I remember.
My first few attempts were very heavy, soggy, and some were as flat as pancakes. I think the amount of eggs that this recipe contains helps with the rise. Don’t over work the batter as the flour will get tough.
Make sure that you get enough air into it the batter and then let it rest – one the side or in the fridge. Make sure that your oil is piping hot as this will help with the rise and will allow the cooking process to begin straight away.
For best result use a muffin tin as this will allow the Yorkshires to rise and will result is some impressive golden and crispy puddings.
Recipe: Makes 6
100g gluten free plain flour
4 large eggs
100ml milk
1/2 tsp salt
1. Mix all the ingredients in a bowl and leave to stand for about an hour.
2. Heat up 1 teaspoon of vegetable oil per section of a Yorkshire tin. I use a muffin tin. Heat the oil for at least 30 mins in a pre-heated oven at 180 oC.
3. Give the Yorkshire batter one last whisk. Before putting into the hot oil.
4. Take the tray out of the oven and pour in the batter about 3/4 of the way up.
5. Cook in the centre of the oven for 25 minutes.
Happy gluten free cooking 🙂
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