Giant Gluten-Free Yorkshire Pudding
Gluten-Free three-ingredient Yorkshire puddings to enjoy alongside a roast dinner! They are huge, crispy, and so tasty. You can use this recipe to make a GF toad in the hole.
Servings: 12 small Yorkshire Pudding
- 200 g cornflour
- 6 eggs
- 300 ml unsweetened almond milk
- 50 ml cooking oil
Preheat the oven to 200/220 C Fan.
Fill each muffin hole with about a tsp of oil.
Place in the preheated oven for about 10-15 minutes, until extremely hot (warning - the oil might spit).
Whilst in the oven, beat together the eggs and corn flour until completely combined into a smooth mixture. Then add a dash of milk at a time and whisk.
Pour the batter into a jug as this makes it easier to pour into the muffin tray.
QUICKLY remove the muffin tray from the oven and fill each hole with batter until ¾ full and get the dish back into the oven ASAP and DO NOT OPEN THE DOOR.
Place into the oven for 20-25 minutes until golden and crispy brown.
Remove, serve and enjoy.