for allergy sufferers:
free Yorkshire Pudding
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.
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.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is gluten, wheat, dairy and soya free.
for Gluten free Yorkshire Pudding
(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
to make Gluten free Yorkshire Pudding
the oven to 230°C / 450°F / Gas 8.
the rice flour and tapioca flour into a large bowl.
the salt. Make a well in the centre and drop in the
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.
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.
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.
from the tins and serve warm
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT