Yorkshire Pudding?!


Question: Has anyone got a recipe for a yorkshire pudding that does not contain wheat, gluten, herbs or spices or dairy products?

Can have Doves Rice flour, potato flour, Barkat bread mix, oat milk, eggs, Oats, Oatmeal and soya milk at half strength.

Want to make a sausage toad and can't make the toad!!!


Answers: Has anyone got a recipe for a yorkshire pudding that does not contain wheat, gluten, herbs or spices or dairy products?

Can have Doves Rice flour, potato flour, Barkat bread mix, oat milk, eggs, Oats, Oatmeal and soya milk at half strength.

Want to make a sausage toad and can't make the toad!!!

gluten free yorkshire puddings

Ingredients for Gluten free Yorkshire Pudding

50g (2 oz) rice flour
50g (2 oz) tapioca flour
pinch of salt
2 eggs, preferably free-range
300ml (1/2 pint) rice milk
10g (1/2 oz) dairy free melted butter
sunflower oil for greasing tins

How to make Gluten free Yorkshire Pudding

Preheat the oven to 230°C / 450°F / Gas 8.
Sift the rice flour and tapioca flour into a large bowl.
Add the salt. Make a well in the centre and drop in the eggs.
Using a small whisk or wooden spoon, stir continuously, making sure all the flour is mixed in from the side of the bowl, adding half the milk in a steady stream at the same time.
When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter.
Allow to stand for one hour.
Grease a hot deep bun tin with sunflower oil and fill up to half to two thirds with the batter.
Bake in the oven for about 20 minutes.
Remove from the tins and serve warm

delia smith may have some but its going to be quite hard becuase a good old yorkshire pud requires flour and dairy products i think

mmmm toad in the hole!

Is this a real question? You want yorkshire pudding with no dairy or gluten so you can put sausage in it?
It makes no sense.

you should be able to use potato flour but instead of using all milk use half the amount of milk and use soda water as the other half and eggs. i have never made this but you just substitute with what you can use. just remember potato flour is heavier than normal flour

....eat your GF sausage!!!





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