To make my gluten & dairy free Yorkshire Puddings you will only need a handful of ingredients including cornflour (known as corn starch in the US), soy milk, eggs and vegetable oil. You will also need a suitable tray to create the perfect rise (trust me, the tray makes a difference). Click here to purchase the perfect tray. Alternatively, this recipe also works in a muffin tin.
If you do make my Yorkshire puddings I’d love to see! Don’t forget to tag me in your photos over on social media.
100gcorn flour (Corn flour is known as Corn starch in the US)
Pour 1/2 a tablespoon of vegetable oil into each hole of your Yorkshire pudding tin. Place your tin into a pre heated oven (at 200°C) for at least 20 minutes. You want the oil to almost be spitting hot before you pour in the batter. This will ensure the perfect rise on your Yorkshire puddings!
While your oil is heating up mix together the batter. Combine cornflour with your eggs and whisk well. Slowly add soy milk, continuing to whisk until lump free. Add a pinch of salt and pepper and set aside until the oil is ready.
For this part you need to work quickly (and carefully!). Once the oil is spitting hot remove from the oven and pour the batter on top of the oil until full (this may spit a little!). Carefully put the tray back into the oven and cook for around 25 minutes, until golden and risen. Ensure that you do not open the oven at all during this time as your Yorkshire puddings won’t rise as well! Enjoy with your favourite roast dinner and gravy.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice