As a coeliac myself, when I eat out in a carvery it’s the little things I miss. Although I can safely have meat, veggies and spuds, what I miss most of all is the extras that I wouldn’t normally make myself. After all, that’s generally why we eat out – to treat ourselves to all the trimmings that we wouldn’t normally bother to cook at home, with the exception of Christmas day! So, imagine if you, as an establishment could offer those little bits? Fortunately, gluten free gravy can now be found in some places, although the majority of places still do not offer suitably ‘tasty’ gravy. However, imagine how happy you could make someone like me by offering gluten free Yorkshire puddings as well! The following recipe is really easy to make and all the ingredients are found in most kitchens – no fancy flours that you’ve never even heard of!
This recipe makes eight large Yorkshire puddings and the batter can be frozen into individual portions to save waste; or if you find it easier – the cooked Yorkies themselves can be frozen.
GLUTEN FREE AND WHEAT FREE
100g gluten free cornflour
A pinch of salt
3 large eggs
BE SURE TO CHECK – Cornflour is inherently gluten free, but processing can result in cross contamination, so check any labelling carefully to ensure there is no gluten present.
TO MAKE IT DAIRY FREE – Substitute rice milk for the dairy milk
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves / makes: 8 puddings
1. Pre-heat the oven to 200°C (190°C Fan, 400°F, gas mark 6).
2. Place a little oil in your baking tray and heat.
3. While the oil is heating, mix all the ingredients together into a smooth batter.
4. When the oil is sizzling hot, pour batter into tray and cook for 25 minutes.