How to Make Gluten Free Yorkshire Puddings
If you think of British cuisine, you won't be far from thinking of the traditional Sunday Roast. Indeed the French sometimes refer to us Brits as "Les Rosbifs" and it would be true to say that no Beef Sunday Roast would be complete without a couple of Yorkshire Puddings on the side. However, with the one of the core ingredients of a Yorkshire Pudding being flour, when my wife was diagnosed as having Coeliac Disease, we knew we'd have to find a different recipe than the one I had inherited from my Mum.
To start with we simply replaced our old recipe with Gluten Free flour but whilst the new Yorkshire Puddings were tasty enough, they never rose, leading to a doughy consistency rather than the airy and crispy texture that makes a good pud.
I tried various different recipes using different flours, proportions of ingredients and techniques but eventually, having taken the best bits of those that I tried, I settled on this recipe which, in my opinion, makes Yorkshire Puddings as good as those I used to make with "normal" flour.
A couple of interesting Yorkshire Pudding Facts to get you started (via http://www.theplattercompany.co.uk/blog/10-facts-about-yorkshire-pudding/)
- The traditional way to eat Yorkshire Pudding was as a separate course before the meal. Folklore tells us that this was a trick used by Mums to fill-up the family so she could serve less meat, the expensive part of the meal.
- The first Yorkshire Pudding recipe dates back to 1866 and was created by a woman called Mrs Beeton. Later recipes were published in 1737 by ‘The Whole Duty of a Woman’, and then in 1747 in ‘The Art of Cookery made plain and easy’, by Hannah Glasse.
Before you start, do you have something to cook your Yorkshire Puddings in? You can use any kind of muffin or cupcake tin to cook them in such as this one that can be bought at Amazon.
- 2 Eggs, Medium/Large
- 100ml Whole Milk
- 75g Gluten Free Plain Flour
- Olive Oil
If you are making Gluten Free Yorkshire Puddings, why not check out my hub on how to make one chicken last three meals, the first being a roast dinner?
- Measure out your Milk in to a measuring jug.
- Add one egg and the white of a second egg to the milk and whisk together.
- Sieve in the Gluten Free Plain flour. We use Dove's Farm Plain Gluten Free Flour mix as it is readily available in our local stores. However, I am sure that other Plain flour mixes would also work.
- Where possible leave the mixture to sit for at least 30mins to allow it all to settle. Some people will tell you it is best to leave in the fridge but I have found it works just as well at room temperature.
- Pre-heat your oven to 190 Degrees Celsius.
- Five minutes before putting your Puddings in the oven, place a small lug of oil in each of the 12 holes. Depending on the depth of your tin you may need to do a bit of trial and error to get the volume right. Too much and the Yorkshire Puddings will be too greasy, too little and they won't crisp up quite right. I use about half a teaspoon per hole.
- Add the pan and oil to the oven and heat until the oil is sizzling hot.
- Remove the hot pan from the oven and pour your batter mixture evenly between the holes. Return to the oven as quickly as possible.
- Cook for 30mins. However, if like me you only have a single oven, you may find the temperature determined by the meat. In this case adjust cooking times based on the oven temperature.
- After they are cooked, they should have risen and be nice and crispy. Serve up with some roast meat and some delicious vegetables to create the perfect Sunday roast.
If you can't find Dove's Farm Plain Gluten Free Flour in your local store, don't panic, you can buy it at Amazon.
© 2014 stereomike83