I love Yorkshire puddings but haven’t been able to successfully make Wheat and Dairy free ones before. I don’t need to have ‘Free from’ foods but feel guilty if I’ve got lovely fluffy Yorkshires and other members of the family have some resembling small pancakes. So I was really pleased when I managed to perfect them.
To get super Gluten and Dairy free Yorkshire puddings you need the flour to be light and airy. I’ve found the best flour for this is Glebe Gluten free self raising flour. Available on Amazon if none of your local shops sell it.
If you use something like Dove’s gluten free flour it will be too heavy and you’ll end up with thick stodgy pancakes.
The mixture is just enough to share out in a 12 hole muffin tin. You need about 20mls oil in the bottom of each hole and it must be smoking hot when you add the batter, so it sizzles as you pour it in.
Yorkshire Puddings – Wheat and Dairy Free
- 2 each Eggs
- 1 oz Gluten free self-raising flour Glebe self raising Gluten free flour
- 5 fl ozs Dairy free cream I use Provamel cream alternative
- 5 fl ozs Water
- 24 tsp Light olive oil Or any cooking oil
- Prehat the oven to 225°C.
- Mix the eggs and flour
- Gradually add the water and cream alternative until you have a smooth batter
- Put in the fridge for an hour or more
- Share the oil out in a 12 hole Muffin tin
- Put the tin in the oven until the fat is smoking hot
- Pour the batter mixture into the hot fat. It should sizzle straight away.
- Cook in the oven for about 25 minutes then turn the oven down to 200°C.
- Cook for another 10-15 minutes