Rice Flour Yorkshire puddings

makes 12 small yorkshire puddings

  • 225g rice flour*
  • 1tsp salt
  • 11/2 tsp baking powder**
  • 1/4 tsp xanthum gum
  • 300mls rice milk
  • 100mls warm water
  • safe oil

*If you are able to use other gluten-free flours, you can use 225g self-raising gluten-free flour and only 1/2 tsp baking powder

** If you can’t use baking power, replace with an equal amount of bicarbonate of soda, though the rise in your puddings might not be so great

  1. Preheat your oven to 200°C
  2. Add a small amount of oil to each hole of a muffin tray and heat in the oven for 5 minutes IMG_0261[1]
  3. Mix all your dry ingredients together well in a bowl IMG_0259[1]
  4. Add the rice milk and warm water and whisk into a smooth batter IMG_0260[1]
  5. Pour equal amounts of batter into the muffin tray, being careful not to splash the hot oil IMG_0262[1]
  6. Bake in the oven for 20-25 minutes until deep golden brown IMG_0265[1]
  7. Serve with your roast dinner and enjoy! IMG_0263[1]

 

Adapted from a recipe on BBC Good Food website

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