Yorkshire Puddings Recipe - Gluten Free

Get ready to rock your taste buds with these awesome Yorkshire puddings! They're not just your average puddings; they're crispy on the outside and bursting with flavour on the inside. Our killer batter mix packs a punch with Gram flour, loaded with protein and fibre, plus a truckload of vitamins and minerals.

But wait, there's more – it's not just about taste, it's about kicking cholesterol to the curb, giving diabetes a run for its money with a low glycaemic index, and showing your heart some love. It's a total win-win situation. 🙌🏻

INGREDIENTS

• 75g Baked to Taste Batter Mix
• 75g cornflour
• 4 eggs (beaten)
• 220ml milk (if dairy free oat or almond milk works very well instead)
• Pinch of salt
• 4 tablespoons of vegetable oil, goose fat or beef dripping
• 12 hole muffin tray 

METHOD

1. Preheat the oven to 220℃ (200℃ fan) / 425℉ / gas mark 7.
2. Mix Baked to Taste batter mix and cornflour together in one bowl. Beat the eggs and milk together in another bowl. Make a well in the centre of the flour mix and using a balloon whisk gradually add the egg and milk mix, beaten well with each addition.
3. Place 1 tsp oil or into each cup of a 12 cup muffin tin and heat in the oven for about 5 to 10 minutes until sizzling hot.
4. Remove from the oven and quickly pour the batter into cups filling each about 1/2 to 3/4 full..
5. Return to the oven and bake for 20 - 25 minutes until risen and golden.
6. These freeze perfectly well and just need to be reheated from frozen with the roast in the oven for 10 minutes.

updated 24.1.24