{"id":864,"date":"2015-03-28T11:09:58","date_gmt":"2015-03-28T11:09:58","guid":{"rendered":"https:\/\/wade.one\/blog\/?p=864"},"modified":"2016-04-28T15:34:17","modified_gmt":"2016-04-28T15:34:17","slug":"gluten-free-yorkshire-puddings-that-work","status":"publish","type":"post","link":"https:\/\/wade.one\/blog\/2015\/03\/28\/gluten-free-yorkshire-puddings-that-work\/","title":{"rendered":"Gluten Free Yorkshire Puddings that work"},"content":{"rendered":"

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:<\/p>\n

\n

\"Baked_Rice_Pudding\"
\nen.wikipedia.org\/wiki\/Rice_pudding#\/media\/File:Baked_Rice_Pudding.jpg<\/a><\/span><\/p>\n<\/div>\n

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.<\/p>\n

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:<\/p>\n