Wednesday, August 7, 2024

Yorkshire Puddings, Gluten-Free Naturally

Naturally Gluten-Free
YORKSHIRE PUDDINGS (DF)
Makes 12 puddings
 
INGREDIENTS
4 Eggs
1 ½ Cups DF Milk
1 ½ Cups GF Cup4Cup Flour, any brand
¼ Tsp Salt
 
Vegetable Oil
 
DIRECTIONS
Preheat oven to 425F
12-Cup cupcake tin or pudding tin
 
Beat the eggs together in a mixing bowl using a balloon whisk. Add the flour and salt, and then gradually beat until the batter is smooth. Whisk in the milk until combined. Cover and leave to stand at room temperature for about an hour.
 
When the batter is ready to bake, put 2 teaspoons of vegetable oil into each compartment of the tins. Place the tin in the oven to heat up the oil and tins until very hot, this is important for the rise. 
 
Give the batter a quick stir before removing the tins. When the tins are ready and the oil is hot, carefully remove the tins from the oven and place them on the stove. While standing at the stove (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it. Put the tins straight back into the oven and bake for about 15-20 minutes or until the Yorkshires are well risen, golden brown and crisp. Serve immediately while still warm.
 
NOTE:  Batter can be stored in the refrigerator. To make smaller, individual sized, puddings use small ramekins.  Place a bit of oil in two ramekins and preheat in the toaster oven. Once heated fill until ¾ full of batter and carefully return them to the toaster oven. Put the ramekins straight back into the oven and bake for about 15-20 minutes or until the Yorkshires are well risen, golden brown and crisp.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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