With the weather getting cooler and autumn in full swing, you may be starting to crave the comforting flavours of a traditional Sunday lunch. However, if you’re following a gluten-free diet, or cooking for someone who does, you might be worried about finding tasty gluten-free alternatives to Sunday staples such as Yorkshire puddings, cauliflower cheese and crumble.
These Yorkshire puddings from Freee are just fantastic
Yorkshire puddings
With the weather getting cooler and autumn in full swing, you may be starting to crave the comforting flavours of a traditional Sunday lunch. However, if you’re following a gluten-free diet, or cooking for someone who does, you might be worried about finding tasty gluten-free alternatives to Sunday staples such as Yorkshire puddings, cauliflower cheese and crumble.
Ingredients
- 60 g FREEE Organic Cornflour
- 40 g FREEE Plain White Flour
- ¼ tsp salt
- ¼ tsp pepper
- 2 free-range eggs
- 160 ml milk
Instructions
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Preheat the oven to 220°C, Fan 200°C, 425°F, Gas Mark 7.
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Put a teaspoon of oil into each hole of a 12-hole muffin tray, or 2 tablespoons into a large baking tray.
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When the oven is hot put the muffin or baking tray into the oven for 10 minutes for the oil to heat up.
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Measure the cornflour, flour, salt and pepper into a bowl, stir to combine and sieve them into another bowl or jug. Add the eggs and milk and beat into a smooth batter.
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Carefully remove the hot muffin or baking tray from the oven. Working quickly, divide the batter between the muffin tray holes. Return the baking tray to the oven and bake smaller puddings for 25-30 minutes or larger puddings for 35-45 minutes.