Gluten free Yorkshire puddings
Xanthan gum free, dairy free option*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy. Makes 8-9 medium puddings
Ingredients
- 8 teaspoons high smoke point oil (I used sunflower oil) approximately 40ml oil
- 60 g gluten free corn starch (see notes for flour combination options)
- 60 g tapioca flour (see notes for flour combination options)
- 3-5 g (1/4 – ½ teaspoon)* fine salt
- 125 ml (1/2 cup)* milk of choice (see notes)
- 3 extra large eggs 45-55g, weighed out of shell
Instructions
- Preheat the oven to 250C/482F. Set a heatproof mat or a chopping board close to your oven to sit the hot tray on later.
- Grease 8-9 X 80ml (1/3 cup) muffin holes, ensuring you grease up the edges and just over the lip. I use about ½ - 1 teaspoon per hole.
- Once the oven is ready, place the muffin tin on a large baking tray and into the oven to preheat for 15-20 minutes.
- Whisk together the flours and salt, then whisk in the milk. If you use the all starch version, it will resist combining with the milk and sit in clumps on the side and bottom of the bowl. Continue to whisk until all the lumps have dissolved.
- Add the eggs and whisk until combined.
- The ideal consistency for this batter is thin but not liquid. It should look liquid, but feel like there is a tiny bit of resistance as you whisk. Under the whisk, it should feel like there's just a bit of pull as opposed to whisking water. The batter should also feel like there is clearly eggs in it. You know how egg whites stick to the whisk a little and the little clear egg white bits follow the whisk around? You want to be able to see and feel this. In my experience with this recipe, a thinner batter doesn't show evidence of added egg (which in turn means it is too thin).
- Pour the batter into a jug with a lip. You should have about 1 ½ (Australian) cups of batter. Give it one last stir to ensure there is no flour sediment on the bottom of the jug.
- Stand to the side of the oven and open it to remove the muffin tin. Hot oil creates smoke that will sting your eyes, so be sure to stand to the side. I like to wear my glasses and a hood tight over my forehead to prevent any smoke from getting in. You need to work quickly so the oil remains hot, so there is no time to sit around and wait for your vision to return!
- Working very quickly, pour the batter into 8 or 9 muffin tin holes until about half way full. Depending on which version you use, they will puff up dramatically so filling each hole halfway is fine.
- Quickly return the tray to the oven and turn the heat down to 220C/428F.
- Bake the Yorkshire puddings for 12-15 minutes or until puffed up and golden brown.
- Serve immediately as the puddings shrink as they cool.
Notes
- Your options for the flour are: 60g white rice flour and 60g corn starch, 60g white rice flour and 60g tapioca flour or the recipe in the recipe card.
- You can use plant based milk in this recipe – I have tested soy milk. I found they puffed up a little less than the regular variety but they were still delicious.
- Read the body of the post for tips and tricks - I have included as many as I can to help you make the best Yorkshire puddings possible.
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