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 almost perfect them.
If you try this recipe, you may get better ones than I have as, I don’t think my oven is great at Yorkshires anyway. I can’t seem to get the fat smoking hot and yet my oven is always a bit hotter than the temperature knob. Weird!
Anyway, my recipe is below. And I hope you too can have lovely light Dairy free and Wheat Free Yorkshires.
I like to use Glebe self raising flour (it also doesn’t contain cornflour if that’s a problem for you) and Koko dairy free ‘milk’ as it’s got a nice mild flavour – not over Coconutty. I don’t like coconut.
The light weight flours help the Yorkshires rise. The Soya flour makes them turn a lovely golden colour.
Ingredients
- 1 Large Egg
- 1 oz Tapioca Flour
- 1 oz Gluten free self-raising flour (I use Glebe for lightness)
- 1 tspn Soya Flour (optional)
- 100mls Coconut milk (I use Koko as it's very mild and doesn't really taste of coconut)
- 30 mls vegetable oil. I use Light coloured olive oil
Instructions
- Prehat the oven to 220°C.
- Beat the egg with a little of the Koko dairy free liquid.
- Add all the flours and mix until smooth.
- Gradually add the rest of the liquid until you have a smooth batter.
- Put in the fridge for an hour or more
- Share the oil out in a four hole Yorkshire pudding tin or 6 hole patty 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 20-25 minutes until risen and cooked through.
Notes
I like to use Tapioca flour and Glebe SR flour as it's so light but you could try using another gluten free flour and add 2 teaspoons of gluten free baking powder to the mix. Not sure how well this would rise as it's heavier.
