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.
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
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.
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.