Gluten and Dairy free Yorkshire Puddings! Egg free option. 

Made using a standard cupcake/muffin tray.

If you’re anything like my family, a roast dinner isn’t complete without Yorkshire Puddings. I’ve always made my own. They’re so much nicer than shop bought. 

When Roo’s allergies were diagnosed I didn’t think we would find a safe recipe for him. Every component was unfeasible for him as he was also Egg free at first. (I will include the egg free instructions). 

However, we did eventually find a way to make something resembling his favourite part of a roast dinner. Egg, gluten and dairy free Yorkshire puddings were a challenge. They were flat, bland and not incredibly appealing to look at. Gluten and dairy free were only slightly better being bland and flat but more visually appealing. 

Here I’ll show you our tried and tested recipes for Yorkshire puddings with tips to make them even more appealing. 

These take about 5 minutes to prepare and a total of 45 minutes in the oven (including time to heat the oil). 

I would advise using a vessel with sides to allow the Yorkshire puddings to “climb”. I have found using a flat dish creates flat puddings. 

Made using a dish with 1.5inch sides.


Ingredients 

  • 200ml dairy free milk (we alternate between coconut and almond milk) 
  • 140g gluten free plain flour (we prefer doves Farm) 
  • 4 eggs or the equivalent orgran egg replacement. 

Optional 

  • 1/2-1 teaspoon salt (I avoid this as I like to limit my sons salt intake but it can be added) 
  • 1/2 teaspoon gravy powder or stock cube. (We used this when using orgran egg replacement powder to give a better colour and taste). 

Method 

  1. Preheat the oven to 180c and add enough oil to cover the base of your dish. Place the dish/es into the oven to allow to oil to become hot. This should take about 15 minutes. 
  2. If you’re using orgran prepare this now. 
  3. In a mixing bowl or large jug whisk together the egg/orgran and milk. 
  4. Sieve the flour into the egg and milk mixture. Whisk thoroughly until the batter is completely smooth. 
  5. For ease of pouring decant into a jug or cup if you used a bowl to make the batter. 
  6. Once the oil is hot decant a small amount of batter into the dish/es. Ensure there is enough batter to cover the base of the dish but it shouldn’t be deep filled. Approx half way dependant on the dish used. 
  7. Bake for 30-35 minutes until crisp and golden. 
  8. Serve. 

Enjoy! 

Made using a shallow cake pan. Approx 1cm deep.


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