Recipe for allergy sufferers:

This recipe for Gluten free Yorkshire Pudding comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is gluten, wheat, dairy and soya free.

Ingredients for Gluten free Yorkshire Pudding

50g (2 oz) rice flour
50g (2 oz) tapioca flour
pinch of salt
2 eggs, preferably free-range
300ml (1/2 pint) rice milk
10g (1/2 oz) dairy free melted butter
sunflower oil for greasing tins

How to make Gluten free Yorkshire Pudding

• Preheat the oven to 230°C / 450°F / Gas 8.

• Sift the rice flour and tapioca flour into a large bowl.

• Add the salt. Make a well in the centre and drop in the eggs.

• Using a small whisk or wooden spoon, stir continuously, making sure all the flour is mixed in from the side of the bowl, adding half the milk in a steady stream at the same time.

• When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter.
  Allow to stand for one hour.

• Grease a hot deep bun tin with sunflower oil and fill up to half to two thirds with the batter.
  Bake in the oven for about 20 minutes.

• Remove from the tins and serve warm
  

Susan Swann
www.allergybaking.co.uk

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