Recently I wanted to make toad-in-the-hole, however I live with someone who has a gluten intolerance so regular Yorkshire Pudding’s would be a a big mistake – even most sausages in the stores have wheat in them so there was a challenge there too. I found a relatively simple recipe that stated 100mg gluten free plain flour, 250ml milk, 2 eggs, salt and pepper which I tried and, well, it came out looking like this:
This is actually a picture of rice pudding but that’s basically what it looked like. Needless to say, it’s hardly worthy of being called a Yorkshire Pudding.
So I went back to the drawing board and decided to just mix it up myself to see what I could come up with. The recipe I came up with is:
- 80 grams plain flour *
- 20 grams bread flour *
- 2 eggs (medium)
- 150 millilitres milk (I used semi-skimmed or American 2%)
- a pinch of salt and pepper
I just whisked all these together and poured in to a pre-heated muffin tray where each hole had a decent size of truffle infused olive oil (I prefer truffle infused for the delicious subtle flavour it imparts, but regular olive oil is going to work the same) and baked for around 25 minutes on 220 Celsius in a fan assisted oven.
The result were nicely risen Yorkshire Pudding’s, which, while a bit heavier in the middle than regular Yorkshire Puddings, still had that beautiful crispness and lightness they need and tasted absolutely delicious.
* I’ve linked to the exact brands I used on Amazon as I think they work the best as substitutes for plain and bread flour.