It's essential that the oven, tray and oil are very hot to get the initial lift. The end result is very light fluffy pud, that is cooked through. It will not be as high as a normal Yorkie but pretty close. I use a 12-hole muffin tin but only fill them half full or just under, as this allows them to rise, and hold their shape.
- 80 g Gluten-Free flour mix, see recipe below
- 55 g cornflour
- pinch salt
- 150 ml milk
- 3 medium free-range eggs
- vegetable oil, for greasing
Gluten Free Flour Mix
- makes ½ kg, (this will make 6 batches of 8 with a little left over, so 72 yorkies)
- 350 g fine white rice flour
- 100 g potato flour
- 50 g tapioca starch or flour
- Pre-heat the oven to 220C gas 7.
- Place a muffin sheet onto a tray.
- Spoon 1 tbsp any oil into each indent.
- Place the tray into the oven and heat until just smoking, probably 10-12 minutes.
- Meanwhile place the flours and salt into a bowl and make a small well in the centre.
- Add the eggs and half the milk and whisk well until fully incorporated. Finally add the rest of the milk and mix well.
- Make sure you remix well just before you pour into the hot oil as the mix will separate due to lack of any gluten.
- Cook for 15-20 on the high heat and then turn the heat down to 200C gas 6 for a further 15 minutes until nicely brown and set.
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