From our family kitchen
Yorkshire Puddings – Gluten Free
Published
Preparation Time: 5 minutes plus resting time of 2 hours plus
Cooking Time: 25 minutes
Serves: Makes 10 - 12
Allergy Information: Gluten Free, Wheat Free, Dairy Free, Vegetarian
Ingredients
- 400ml milk (or dairy free milk alternative)
- 150g gluten free plain flour
- 4 eggs
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
- 2 tbsp. Lucy Bee Coconut Oil
Method
- Add the milk, flour, eggs and seasoning to a large bowl and whisk together, taking care not to over-whisk the mixture. Leave to rest for a minimum of 2 hours, if you can.
- When ready to cook, preheat the oven to 200C, 400F, gas mark 6.
- Add a small amount of Lucy Bee Coconut Oil to each ‘pocket’ of a muffin tray and pop this into the oven to heat the oil. The trick is to have the oil hot.
- Pour the batter into the muffin tray and cook for 20-25 minutes or until your preferred crispiness.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story