Prepare to revolutionize your gluten-free baking with these incredible Yorkshire puddings that will make even traditional cooks do a double-take! Imagine creating light, airy, and crispy puddings that rise to golden perfection, without using any xanthan gum or compromising on taste. Whether you're managing dietary restrictions or simply looking for a delectable side dish, these Yorkshire puddings will become your new go-to recipe that will impress family and friends alike.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: British
Serves: 12 puddings
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup lactose-free milk
- 3 large eggs
- Salt, to taste
- 1/4 cup vegetable oil
Instructions
- Prepare your ingredients by measuring them precisely. Ensure all ingredients are at room temperature for optimal mixing and rising.
- In a large mixing bowl, sift the gluten-free all-purpose flour to remove any clumps and ensure a smooth batter.
- Create a well in the center of the flour and crack the eggs into it. Whisk the eggs into the flour gradually to prevent lumps from forming.
- Slowly pour in the lactose-free milk while continuously whisking to create a smooth, lump-free batter. Add a pinch of salt to enhance the flavor.
- Cover the batter and let it rest at room temperature for 30 minutes. This resting period allows the flour to absorb the liquid and helps develop a better texture.
- Preheat the oven to 425°F (220°C). Place a 12-cup muffin tin in the oven with the vegetable oil divided equally among the cups.
- Heat the oil in the muffin tin for about 5 minutes until it's smoking hot. The high temperature is crucial for creating the signature rise and crispy exterior.
- Carefully remove the hot muffin tin from the oven. Quickly and evenly pour the batter into each oil-filled cup, filling each about 2/3 full.
- Immediately return the tin to the oven and bake for 20 minutes. Do not open the oven door during cooking to prevent the puddings from deflating.
- The Yorkshire puddings are done when they are golden brown, puffed up, and have a crispy exterior. They should rise significantly above the tin's edges.
- Remove from the oven and serve immediately. Yorkshire puddings are best enjoyed hot and fresh, straight from the oven.
- If not serving immediately, keep warm in a low-temperature oven to maintain their crispy texture.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature to guarantee a smooth batter and optimal rising.
- Sifting Matters: Always sift your gluten-free flour to prevent lumps and create a silky-smooth batter.
- Resting Time is Crucial: Let the batter rest for 30 minutes to allow the flour to fully absorb the liquid, improving texture.
- Smoking Hot Oil: The secret to perfect rise is extremely hot oil. Make sure your muffin tin and oil are nearly smoking before adding batter.
- No Peeking: Resist opening the oven door during baking to prevent the puddings from deflating.
- Serve Immediately: Yorkshire puddings are best enjoyed straight from the oven while they're crispy and puffy.
- Troubleshooting: If puddings don't rise, check your oven temperature and ensure the oil is extremely hot before adding batter.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 4g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 55mg
