One of the hardest things I’ve found to cook using gluten free ingredients is Yorkshire Puddings. I’ve tried various recipes from books and websites and never really been totally happy with the results. However I had another go recently and I think they came out pretty well. My non-coeliac son and husband were happy enough eating them. In fact I went to put the leftover ones in the freezer, and they had all gone!
I simply adapted my old traditional recipe and they seemed to be fine. Personally I think they would have been even better if I hadn’t opened the oven door at a crucial point, but I’ll give it another go when I next do a roast dinner and report back. I think the secret (and this applies to non-GF Yorkshires too) is to make sure the fat or oil is REALLY hot, I mean smoking hot, before adding the batter. If it doesn’t sizzle when you pour it in the tin, it’s not hot enough. I used goose fat which I think also helped, but you can use any lard or cooking oil (not olive oil or butter.) If you are cooking the Yorkshires to go with your roast, I suggest you wait until the meat is cooked, remove it from the oven and keep it warm while you raise the oven temperature and cook the Yorkshires. I also used some Gram flour, but you can use all Dove’s plain flour if you don’t have any. Do let me know if this recipe works for you.
GF Yorkshire Puddings
- 25g plain GF flour (Doves)
- 25g gram flour (chickpea flour)
- Large pinch salt
- 2 eggs
- 75ml milk
- 85ml water
- Fat or oil for cooking
- Preheat the oven to 220c/gas 7.
- Sieve the flours into a medium bowl and add the salt.
- Mix the milk and water together in a jug.
- Make a well in the centre and add the eggs and a little of the milk/water mixture.
- Beat with a whisk gradually pulling in some of the flour from the edges.
- Add the rest of the milk/water a little at a time and keep whisking until a smooth batter is achieved.
- Pour the batter into the jug, cover and place in the fridge to chill.
- Meanwhile, place a small knob of fat or lard or a little oil into each hole of a deep bun tin and place it in the oven.
- After about 10 minutes check that the fat or oil is very hot and smoking slightly. If it’s ready put it back in the oven to keep hot. If not, put it back for a few minutes more.
- Remove the batter from the fridge and give it another quick whisk.
- Remove the bun tin from the oven and drop a tiny bit of batter into one of the holes. If it sizzles, it’s ready, so quickly divide the mixture between the holes in the tin and return to the oven.
- Cook for 20 minutes or until they are risen and golden (DON’T open the oven until they are ready!)
- Serve hot with your favourite roast.
- Yorkshire puddings can be frozen and reheated from frozen in the oven for a few minutes.