I don’t mind telling you that this recipe has taken some experimentation to get right, so I’m quite excited to release it now. These are fully vegan, fully gluten-free Yorkshire puddings. Now finally, we can complete our Sunday meals. A 12-hole muffin tin works best for this recipe. Have a go and tell me what you think.
Prep time: 10 minutes. Cooking time: 20 minutes.
Makes about 18.
300g plain gluten-free flour
75g gram (chickpea) flour
1 ½ tsp sea salt
1 tsp xantham gum
2 tsp baking powder
Shake of ground black pepper
400ml plain soya milk
300ml cold water
Enough sunflower or rapeseed oil to put a drop in the bottom of each muffin tin hole.
Preheat the oven to gas 8/23C/450F
Put all the ingredients, apart from the oil, into a mixing bowl or blender and either whisk or blend until fully smooth. I used a hand blender, just as I would use for soups. It’s important to get a lot of air into the mix to keep it light. Pour the mixture in to a jug for easy pouring.
Take a 12-hole muffin tin and put a generous drop of the oil into each hole. Place the tray at the top of the oven and heat for 10 minutes, until the oil is smoking hot.
Carefully take the tray out of the oven and place on a heatproof level surface. Carefully but quickly pour the batter mixture into each hole until they are nearly full. The oil should sizzle as you pour and the edges of the batter should begin to cook. One all the holes are full, gently place the tray back in the oven and cook for 20-25 minutes, until risen, crisp and golden. Remove from the oven and serve immediately. If you have more batter left over you will need to heat more oil in the muffin tin and do the same process again to finish it off.