Being a Yorkshire-bred lass there is one thing that is a must have on any roast dinner…Yorkshire puddings! I recently made a few changes to my eating habits that include reducing/cutting out gluten which obviously meant dropping the traditional Yorkshire pudding, or at least I thought that. I was on a mission to make sure there was a fluffy, crispy and golden side to my roast beef/chicken/lamb when I came across the gluten-free range at Sainsbury’s and BOOM the gluten-free Yorkshire pudding was born.
Now, this doesn’t produce pudding perfection (which took me 8 years to achieve) but it certainly fills the gap especially when covered in oodles of gravy. Also note that these are dairy-free too.
75g of rice flour
100ml of soy milk (haven’t tried them with regular milk)
Salt & Pepper to taste
Makes 12 minis or 4 medium puddings
Preheat oven to 210oC Fan (230oC or Gas Mark 8).
Add eggs and flour to a bowl and beat together until smooth.
Add milk gradually, you might not need all of it.
Add salt and pepper to taste.
Add a smidge of coconut oil to each well in your pudding tin.
Put tin into the oven for about 5 minutes to preheat. One of the reasons I love coconut oil is because it heats up quicker and has basically no taste.
Once the oil is hot, equally divide the mix into each well and put the tin into the oven for around 20 minutes; check them from 15 without opening the oven door.
Once they are cooked then you can serve them with your favourite piece of roast beast (or non-meaty substitute should you prefer).
Like I said, they are not a patch on a traditional Yorkshire pudding but they fill that gluten-free void for something that you can use as an edible gravy boat.