Gluten Free Yorkshire Pudding Recipes

Steps:

• Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.
• Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

Steps:

• Heat the oven to 220°C or 425°F or Gas mark 7.
• Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon.
• Drop the egg and half the milk and water mixture into it.
• Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture.
• Slowly add the rest of the milk and water mixture and then beat well.
• Heat the oil in 8-10 patty tins or in a 23x18cm tray (9x7-inch tin) in the oven.
• When the oil begins to smoke, pour in the batter.
• Bake in the top of the oven until well risen and brown; about 20 minutes for the small pudding or 45 minutes for the large pudding.
• Serve immediately with your roast meal or serve it with golden syrup and cream.

Steps:

• preheat oven to 425.
• Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).
• Grease bottom and sides of 8x8 pan.
• Distribute the batter evenly. Bake at 425 for 15 minutes. You can tell by looking at it, how moist it is. If it needs more time, continue cooking until it looks right to you.

Steps:

• Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallots until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1-2 minutes. Sprinkle the flour over the pan and roast for a minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper.
• Heat oven to 210C/410°F.
• Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
• In a bowl, combine flour and eggs until smooth.
• Gradually add milk and mix until lump-free.
• Pour the batter into a pitcher.
• Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole.
• Bake for about 20-25 minutes.
• Fill each muffin with the prepared ragout and garnish with fresh parsley.

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in a medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
• Toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, stir together remaining flour and margarine.
• Mix in remaining 1/2 cup of brown sugar.
• Add soy milk, egg, vanilla, and lemon peel; blend well.
• Pour batter over blueberry mixture.
• Bake until firm, and juices are bubbling well. About 55 minutes.
• Cool ten minutes.
• Top with whipping cream or ice cream just before serving.