River Cottage Gluten Free
By Naomi Devlin
30 mins plus resting
Not Too Tricky
makes 10
About the recipe
There are three secrets to successful gluten-free Yorkshire pudding: sweet rice flour, allowing the batter to rest, and getting the fat in the tin to smelting temperature.
Recipe From
Ingredients
200g free-range eggs (about 4)
2 teaspoons liquid pectin
50g tapioca starch
40g sweet rice flour
30g rice flour
180ml whole milk or goat’s milk (or unsweetened almond or coconut milk, for a dairy-free version)
5 teaspoons lard, softened beef dripping, or coconut oil
Method
- To make the batter, lightly beat the eggs in a large jug, then beat in the pectin, tapioca starch, flours and 4 to 5 pinches of sea salt, using a balloon whisk, to make a smooth paste.
- Add half the milk and whisk again until smooth. Whisk in the rest of the milk to make a smooth batter. Cover and set aside for 1 to 6 hours, or up to 24 hours in the fridge.
- If you are having these with a roast dinner, get everything ready so that the puddings can bake in the oven while you rest your meat for 20 minutes.
- Divide the fat amongst 10 holes of a muffin tray, or for one large pudding, put it into a 20cm x 30cm roasting tray. Place the tray in the oven to heat up (along with the meat for the last 10 minutes of its roasting time).
- When you take the meat out, turn the oven as high as it will go (ideally 250°C/fan 500ºF/gas 10). When it reaches this temperature, take the tray out of the oven and place over a medium heat on the hob, trying to get an even spread of heat under the tin.
- Wait until the fat is starting to smoke. Meanwhile, give your batter a good whisk. Quickly and carefully pour the batter into the tray, dividing it evenly between the 10 moulds if making individual puddings – the batter will bubble in the hot fat as you add it.
- Put the tray straight into the oven and turn the heat down to 240°C/475ºF/gas 9.
- Bake for 10 minutes, during which time the puddings should puff up into all manner of exciting and improbable shapes. Turn the oven down to 200°C/400ºF/gas 6 and bake for a further 10 minutes until the puddings are deep golden brown and crisp on top.
- Don’t open the oven to check them at any point or they will collapse – just hold your nerve and get on with the gravy. Eat the Yorkshire puddings right away, with your roast.
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