Tuesday, 24 January 2017

Gluten Free Yorkshire Puddings - Homemade...

Welcome to Emily Lockett via Bloglovin.

The first time I made these, I used a non-stick, metal, deep muffin tin. They rose dramatically (and stayed there) but were a devil to get out. This time, I thought I would try a silicone muffin 6 hole tray.

I thought of using the oil spray but changed my mind just in case. Instead, just 1 teaspoon of oil was added and the tray heated in the 220C oven (my tray can go to 240C). I didn't leave it in there long enough for the fat to smoke, but poured in the batter mix anyway (using 1/3rd of the recipe on my GF recipe tab above).

After 20 minutes they had risen well though not as high as in a metal tin and were duly served. Here they are from the side:
And from the top:
They really do taste like normal ones and the texture is excellent. Thanks again Kate!

I think if I had let the oil get hot enough they might have risen more but still a good rise methinks!


  1. They look beautiful to me, and if they taste good to you, all the better. Cheryl

  2. I love Yorkshires to. I freeze any excess ones now as there is just the two of us as they always come in handy.


I love hearing from you, will read all your comments and try and answer any questions you leave. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.