Gluten Free Yorkshire Pudding
I really can’t claim this recipe as my own, although if I asked my mom for her recipe I’m sure it’s the same. Personally, I don’t think you can stray to far with a Yorkshire recipe. Unless! You make them gluten free. That’s right. I actually did this recipe by accident. We were making a roast dinner and as it’s my husband absolute favourite part of this dinner he requested yorkshires. As much as I love healthy foods I don’t usually stray to far from the original with this one because sometimes you just don’t mess with a good thing. But then, I did.
I only had gluten free flour on hand (Bob’s Red Mill All Purpose Gluten Free Flour to be exact) and all the stores were closed so I figured I’d give it a go. A Friend and I looked up Jamie Olivers yorkshire recipe and subbed the regular flour for gluten free flour and they turned out amazing! This was a recipe I simply had to share to help anyone out there who wants a tried and tested gluten free recipe.
Source: Jamie Oliver’s Instagram
- 100 ml Milk
- 100 ml Gluten Free Flour
- 2 Large Eggs
- Pinch of Sea Salt and Black Pepper
- 1/2 Tsp Baking Powder
- Preheat the oven to 425°F.
- Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
- Pop into the oven for 10 to 15 minutes so the oil gets really hot.
- Meanwhile, beat the eggs, flour, baking powder, milk and a pinch of salt and pepper together in a bowl until light and smooth.
- Carefully remove the tray from the oven, then pour the batter evenly into the compartments.
- Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.