Gluten-freeYorkshirepuddings

Ingredients
 140g gluten-free plain flour
 50g cornflour
 3 eggs
 175ml semi-skimmed milk
 ½ tsp salt

Method
 STEP 1 Make up the batter mix.

Tip the flours into a bowl with 1/2 tsp 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.

Drizzle a little oil evenly into a 12-hole non-stick muffin tins and put into the
oven to heat through.

 STEP 3
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 20-25 mins until the
puddings have puffed up and browned.

Serve immediately.

GLUTEN-FREE YORKSHIRE PUDDINGS

RECIPE
Perfect gluten-free Yorkshire puddings every time, golden brown crispy, & fluffy. Learn how to make
them perfect with step-by-step photos. Ideal for Christmas dinner and Sunday dinner.
Cook Time - 15 mins
Servings - 6

Ingredients
 1 cup Gluten-free plain flour
 2 Eggs
 ½ cup Whole milk
 ½ tsp Black pepper
 2 tbsp Vegetable oil

Instructions
1. Preheat your oven to 225°C/425°F

2. In a mixing bowl or jug, whisk together gluten-free plain flour, eggs, milk, and freshly
ground black pepper, until it becomes a smooth batter.
We recommend that you set the batter aside for one hour

3. In a muffin tray, a splash of olive oil to each of the compartments and place the tray in
your hot oven for 15 minutes.

4. Remove the muffin tray and pour your smooth batter into each muffin hole, using a
spoon to catch any drips of batter when moving from each muffin hole.

5. Place the muffin tray back into your very hot oven and cook for 15 minutes. Once
cooked your gluten-free Yorkshire puddings will have risen and be golden brown, then
remove them from the oven.

Serve immediately with your Sunday roast dinner and enjoy!

Notes
 Give the batter time Let your batter rest for an hour before pouring it into your
muffin tray
 Make sure it's hot Heat the oiled muffin tray for 15 minutes in a preheated oven - you
need it HOT!
 Keep it shut Don't open the door until the cooking time is complete or your gluten-free
Yorkshire puddings will flop
 Make them ahead Make them ahead and freeze for up to 3 months, when cooking from
frozen place on a baking tray and cook for 8-10 minutes on 220°C/430°F.
 Got leftovers? You can either freeze them or make gluten-free toad in the hole.