Mike's wife was diagnosed with Coeliac Disease in 2006. Since then, they have embraced a gluten-free lifestyle at home and elsewhere.
When we think of British cuisine, most of us think 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, one of the core ingredients of a Yorkshire pudding is flour, so when my wife was diagnosed with 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. While 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.
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- 2 eggs, medium/large
- 100ml whole milk
- 75g gluten-free plain flour
- olive oil
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12 gluten-free Yorkshire puddings
- Measure out your milk into a measuring jug.
- Add one egg and the white of a second egg to the milk and whisk them 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.
- If possible, leave the mixture to sit for at least 30 mins to allow it all to settle. Some people will tell you it is best to leave it 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 oiled pan 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 the filled pan to the oven as quickly as possible.
- Cook for 30 mins. However, if you only have a single oven like me, 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 should be nice and crispy. Serve them up with some roast meat and delicious vegetables to create the perfect Sunday roast.
Questions & Answers
Question: Can you freeze the mixture or the cooked yorkshire puddings?
Answer: I have never frozen them but would imagine they would freeze ok once cooked. That said, you could half mixture to do a smaller batch if required
© 2014 Mike Hey