It’s hard to beat a warm homely Yorkshire Pudding! I did some experimenting with a few recipes yesterday and this one came out the most authentic. They are free from wheat, gluten, corn, cow’s milk and fructose friendly too. The original recipe, which I altered to suit our girls, can be found here.
- 200 ml milk alternative (I used oat milk)
- 2 eggs
- 120 g rice flour
- 1/2 teaspoon xanthan gum
- salt and pepper to taste
- approx 4 tablespoons mild tasting oil (I used sunflower oil)
- Heat oven to 230 C – this is really important, the oven must be super hot.
- Once the oven is hot, evenly distribute the oil between the holes of a 12 hole muffin tray and put the tray in the oven to heat up the oil. Meanwhile….
- Beat the milk and eggs in a bowl until frothy, ideally with an electric mixer. The more air you incorporate the more the puds will rise.
- Combine the flour, xanthan gum and seasoning in another bowl to ensure they are well mixed and sieve them into the milk/egg mixture. Beat until well combined.
- Remove the muffin tray from the oven, making sure that you close the oven door after you to keep the heat in. Divide the batter evenly between the 12 holes and return quickly to the oven. Ideally you don’t want the tray out of the oven for more than a minute.
- Bake for 15-20 minutes or until golden on top.
- Remove from the oven and remove the Yorkshire puddings from the muffin tray so that they aren’t sitting in pools of oil. Eat immediately although our girls enjoyed them cold as a snack the next day.
If your Yorkshire puddings don’t rise then your oven or oil wasn’t hot enough. Good luck!
Corn allergy considerations: Corn hides in all sorts of things so if you are avoiding corn you need to be cautious about the xanthan gum, baking powder, salt and oil you use. Pop over to this great page on Corn-Free Cooking and Baking courtesy of Free Eats to read about safe options.