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Rated excellent by our customers

Gluten free Yorkshire pudding

Name: Gluten free Yorkshire pudding
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 50g rice flour; 50g tapioca flour (manioc starch); salt; 2 free range eggs; 300ml rice milk; 10g dairy free melted margarine; sunflower oil for greasing tins

A classic British dish to be enjoyed as an accompaniment to vegetarian dishes. Wheat,gluten,dairy,and soya free.

Customer Rating:
3.5

(2 votes)

Posted by: rhona
On: 12/12/2008

Cuisine

British

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Baking Savoury
Side dishes

You will need

Ingredient	Add
50g rice flour		More products
50g tapioca flour (manioc starch)		More products
salt		More products
2 free range eggs	Awaiting stock	More products
300ml rice milk	Awaiting stock	More products
10g dairy free melted margarine	Awaiting stock	More products
sunflower oil for greasing tins	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat oven to 230 deg cel, gas 8.
Sift the rice flour and tapioca flour into a large bowl.
Add the salt.
Make a well in the centre and drop the eggs in.
Using a small whisk or wooden spoon stir continuously making sure all the flour is mixed in and adding half the milk in a steady stream at the same time.
When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted margarine.
Allow to stand for one hour.
Grease hot deep bun tins with sunflower oil and fill up to 2/3 rds with the batter.
Bake in the oven for about 20 mins.
Remove from the tins and serve warm.