I have been tweaking Yorkshire Pudding recipes for months now trying to get them to resemble ‘normal’ Yorkshire Puddings as best that I can. When they are dairy, gluten and egg free, this proves rather difficult. Often they would be chewy, not rise, not fluffy, etc. But, i’ve now got a nice (and incredibly easy) recipe. I will admit, it’s not perfect as they still don’t rise quite like ones with eggs do, but they do taste lovely!
200g Gluten Free Self-Raising Flour
1/2 tsp Baking Powder
64g apple sauce
300ml Dairy Free Milk (I use Almond Milk)
100ml Warm Water
Pinch of Salt & pepper
Vegetable Oil (Or Rapeseed Oil if you have it!)
- Preheat your oven to 200C
- Add the flour, baking powder, apple sauce & salt into a blender
- Pour in the dairy free milk, then warm water.
- Blend until the mixture is smooth
- Cover and put in the fridge for at least an hour
- Drizzle oil into your Yorkshire Pudding tins (about 1tsp per hole)
- Put oil in the oven for 5 minutes, until it gets really hot and starts to smoke
- Pour the batter onto the hot oil (it should sizzle!)
- Put back in the oven for 25-30 minutes
Note: I’m continually working on trying to make them rise more, so watch this space! Have you got any top tips?
Please let me know how you get on!