Gluten Free Yorkshire Pudding Recipe: Gluten-free Puddings
If you are looking for the best side dish to your family dinner or holiday dinner, look no further than this gluten free Yorkshire pudding recipe. This recipe is quick, easy, and beyond delicious.
Servings: 6 People
Calories: 215kcal
Equipment
- 1 Muffin Tin
Ingredients
- 6 Eggs
- 1 ¼ Cup Milk
- 1 teaspoon Salt
- 1 ½ Cup Corn Starch
Instructions
- Preheat oven: to 425°F or 220°/200° c fan
- Place oil: place 1 teaspoon of oil into each hole on the non-stick muffin tray
- Bake: for 15-20 minutes. You want very hot oil (if it is spitting, that is good)
- Make the Yorkshire pudding batter: wisk the eggs into the dry ingredients (salt and cornflower) in a large mixing bowl.
- Add the milk: into the large bowl- a little bit at a time until fully incorporated. you want a smooth batter.
- Open oven door: remove the hot tins, and immediately fill each muffin tin to ¾ full. You need to be quick about this because the oil needs to remain hot. They should sizzle a bit when you add the batter to the hot oil.
- Place back into oven: and bake for 15-20 minutes. They should rise and be golden brown. Never open the oven door while they are baking. It will cause them to fall and not rise.
- Remove from the oven: once they are baked and serve them with dinner (they pair wonderfully with gravy).
Notes
You can use dairy free milk if you like. I use 2% in this recipe.
Nutrition
Calories: 215kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 170mg | Sodium: 472mg | Potassium: 138mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 320IU | Calcium: 88mg | Iron: 1mg