Vickys Yorkshire Puddings, GF DF EF SF NF.
You can have Vickys Yorkshire Puddings, GF DF EF SF NF using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Vickys Yorkshire Puddings, GF DF EF SF NF
- You need 75 g of (rounded 1/2 cup) gluten-free *see note / plain flour.
- Prepare 75 g of (scant 2/3 cup) chickpea / garbanzo flour.
- It’s 2 of & 1/4 tsp baking powder.
- You need 1/4 tsp of salt.
- You need 1/4 tsp of turmeric (for colour).
- It’s 1/2 tsp of Dijon mustard.
- You need 3/4 tsp of apple cider vinegar.
- You need 6 tbsp of aquafaba / tinned chickpea liquid.
- Prepare 360 mls (1.5 cups) of water.
- You need 6 tbsp of sunflower oil.
Vickys Yorkshire Puddings, GF DF EF SF NF instructions
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.
