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WHEAT & GLUTEN FREE
YORKSHIRE PUDDINGS
Yeah, I know - not in the least bit
French - but I had to share this recipe as they are SIMPLY SCRUMTIOUS! As
good, if not better than normal Yorkies. The photo above was taken by
me at the time of cooking (as they all are on these recipe pages) - this
is how they come out.
You will need to source a wheat and gluten
free flour. The one used here was Doves Farm Wheat and Gluten Free Plain
White Flour which you can buy in Tesco or other supermarkets and health
food stores in the UK. If you live in France, go to your local Bio-Coop (I
know there's one
in Chateauroux and Montlucon) and find a flour mix that includes a blend
of Rice, Potato, Tapioca, Maize, and Sarrasin, or indeed try making your
own blend from individual flours and experiment.
You will need: (makes 12)
3 medium to large Organic free range eggs
(best bought from your local farm so you can make sure they are really
free-range)
Wheat and Gluten free flour
semi-skimmed milk
about 100ml of something fizzy like
carbonated water, natural spring water or even lemonade (or wheat free shandy)
grapeseed/olive or colza oil (or if
you are not vegetarian a little goose fat)
1/2 tsp Salt
Method:
Break the eggs into a large mixing bowl and
whisk thoroughly (plenty of bubbles)
Add flour a little at a time and mix in with
the whisk until
it is a stiff dough (mostly stuck inside the whisk!)
Then add milk a little at a time until the
consistency of double cream. Add salt and whisk more bubbles in then leave
to stand for half an hour.
When you are ready to bake, preheat oven to
very hot (240 oC). Add the oil (or warmed goose fat) to the
bottom of each pudding holder - about a teaspoon. Put pudding tray into
oven for about 3 minutes - the fat needs to be very hot just about to
smoking point.
While you do that add the fizzy liquid and whisk thoroughly. Pour liquid into a jug. Very carefully remove pudding tray
from oven and straight away pour the pudding mixture into each holder, not
quite to the top. Put straight back in the oven on top shelf and cook for
30-40 mins until nicely brown and crisp. They will be smooth and creamy on the
inside.
TIP: For the last 5 minutes of cooking I
take the puddings out of the pudding-tray and put on a wire rack (cooling rack)
and put back in oven - this crisps up the bottoms nicely.
OTHER RECIPES
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