Vickys Yorkshire Puddings, GF DF EF SF NF.
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Ingredients of Vickys Yorkshire Puddings, GF DF EF SF NF:
- Need 75 g - (rounded 1/2 cup) gluten-free *see note / plain flour.
- Need 75 g of (scant 2/3 cup) chickpea / garbanzo flour.
- Prepare 2 of & 1/4 tsp baking powder.
- Require 1/4 tsp salt.
- Prepare 1/4 tsp of turmeric (for colour).
- You need 1/2 tsp of Dijon mustard.
- Provide 3/4 tsp - apple cider vinegar.
- Require 6 tbsp of aquafaba / tinned chickpea liquid.
- You need 360 mls (1.5 cups) water.
- Give 6 tbsp - sunflower oil.
Vickys Yorkshire Puddings, GF DF EF SF NF process:
- Preheat the oven at gas 8 / 220C / 425F.
- Pour 1 tablepoon of oil into each hole of a 6 hole muffin tin and swirl around so the sides get coated too. This is important. The amount sounds a lot but it's needed for the rise and for the hole to form in the middle of the yorkies. Put the tin in the oven to heat for 10 minutes.
- Meanwhile, combine the dry ingredients on a bowl and wet ingredients seperately in a jug.
- Mix the wet and dry together and pour into the jug for easy pouring into the tin later. Let rest the 10 minutes that it takes the oven to pre-heat.
- Take the muffin tin out of the oven when the oil is so hot that it smokes. Quickly fill each muffin tin hole to the brim with the batter.
- Put straight back into the hot oven and cook for 35 - 40 minutes until puffed and crispy.
- If using gluten-free flour, use 25g cornflour / cornstarch, 25g potato flour and 25g tapioca flour in place of the 75g plain flour.
- Serve immediately.
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