Gluten-free Yorkshire puddings
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 24 small or 8 large
Skip to ingredients
Showing items 1 to 3 of 6
- 200g gluten-free plain flour
- 3 eggs
- 175ml semi-skimmed milk
- sunflower oilfor drizzling
Nutrition: per pud (8 large)
- kcal188
- fat9g
- saturates2g
- carbs21g
- sugars2glow
- fibre0.2g
- protein5g
- salt0.19g
Method
step 1
Tip the flour into a bowl with a pinch of salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.
step 2
Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.
step 3
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 15-25 mins until the puddings have puffed up and browned. Serve immediately.
