Allergy free Yorkshire puddings

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Yorkies1

I have been using a recipe I have adapted based on a traditional recipe. 

I can hand on heart say, that if you eat these, you would not know they are gluten free. They came out crispy and golden and soaked up gravy beautifully. I am delighted they worked out. These really are amazing, gluten free, and glorious and if you use a dairy free milk, they can be dairy free too. 

You  need:

A muffin tin tray. This recipe makes approximately 12 Yorkshire puddings.

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·        A large plastic jug (makes pouring the batter much easier)

·        Vegetable oil (or you can use goose or duck fat)

·        300 ml milk (approximately, you may have to tweak this, as I said above and we either use goats milk or if you need to be entirely dairy free then you can use soya milk. Don’t use a sweetened non dairy milk, it REALLY doesn’t work, I know this from practical experience)

·        115 g plain flour using the gluten free brand of your choice. I have several brands, featured here is Dove’s Farm but if you prefer a flour that’s rice free then The Free From Fairy makes an excellent flour that works well too. 

·        1 pinch salt and pepper

·        3  eggs

Put the flour, salt and pepper into a jug, then add the milk, and whisk thoroughly. The add the eggs, and whisk again, to make sure there no lumps. I then put the batter mix in the fridge for at least half an hour. I find the best way to make crispy, well risen puddings is to make sure the batter is cold, and the oil  is super hot. I put about a tablespoon of oil in each muffin slot, and put the tray in the oven, to heat the oil for 10 minutes, at 220. When the oil is heated, carefully pour the batter into each slot, and put them back in the oven at 200 for 20-25 minutes depending on your oven and if it is a fan system or not. They should be risen, golden and crispy, and slightly doughy inside. Don’t open the oven to check on them, if you can avoid it, you don’t want to deflate them.

Enjoy, with lots of good gravy and the rest of your roast. Gluten free, cows milk free Yorkshire puddings are possible, we use this recipe  regularly. You can also find our recipe for Toad in the Hole, to try too…

TOP TIP. To make your Yorkshire puddings really rise, perfectly light, fluffy yet crispy, prepare the batter a couple of hours before you need it, and refrigerate it, the cold batter going into hot oil helps to make them rise perfectly. 

 

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18 comments on “Allergy free Yorkshire puddings
  1. Gayle says:

    Do you think they would work with almond milk and spelt flour?

    • motherofmadcatsandbabies says:

      I have never really cooked with almond milk, but if you use the unsweetened kind, I assume it would be similar to soya milk in consistency (which I have used) and should work. I think spelt flour would work too, you may just have to tweak amounts, depending on absorbency, but I don’t see why it shouldn’t. Spelt is just a much older version of wheat, much finer, so it should work. I would experiment a bit, it took me a while to come up with the right measurements for this recipe, just adjusting stuff. Be interested to hear how it works?

  2. kevin Campbell says:

    Do you think buying 6 gluten free sausages would also make this recipe suitable for toad in the hole?

  3. kevin Campbell says:

    Do you think buying 6 gluten free sausages would also make this recipe suitable for toad in the hole?

    • admin says:

      Yes, I use it all the time with gf sausages. I cook the sausages for 15 mins, in a Pyrex then add the batter. No need to add oil.

  4. samantha maguire says:

    But spelt isn’t gluten free – I could paste links here but right click is disabled.

    • admin says:

      Spelt does contain gluten but some people can tolerate the low amount. The pancake mix would work for someone who was able to eat spelt flour.

  5. Kate says:

    Do these freeze well?

    • admin says:

      I’ve not tried, to be honest, because they tend to get eaten, but they should be ok to freeze precooked, and cooked. My next batch I’ll freeze some of both and edit the blog post accordingly if it works.

  6. Sue says:

    Tried these today & they were honestly the best Yorkshire puds I’ve ever made – thanks!! So much better than previous dairy-free attempts. I used spelt flour & oat milk.

  7. Natalie says:

    These were fab, thanks so much for the recipe! So nice to see my lb enjoying a Yorkshire pud! I think he actually preferred these to regular ones! Hubby and I also really enjoyed them. We used reduced sugar almond milk and they were delish!

  8. Lisa Thomson says:

    Would this work with gf self raising as I have no baking powder

  9. Chloe says:

    OH I love Yorkshire puddings and I am looking for ways to improve mine. I shall give your recipe a try #FreeFromFridays

  10. Yum! These look gorgeous…I love how well they’ve puffed up. You’d certainly never guess from looking at them that they are free from anything!! Eb x
    Eb Gargano | Easy Peasy Foodie recently posted…Easy One Pot Vegetable Paella (Vegan)

  11. I was hoping these were going to be egg free too – I need to start working on a recipe! Great to see they worked out so well. #freefromfridays

    • motherofmadcatsandbabies says:

      I need to work on egg free, I am sure there are ways, and there is an egg alternative, that I need to try. Egg isn’t an issue for us, but I know it is for many!

  12. Nicole says:

    These look so fun! I have to admit that I had no image in my head at all of what Yorkshire pudding looked like. 🙂 I haven’t had a ton of success replacing 3 eggs in a recipe like this, but I love the inspiration anyway.

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