Introducing the tastiest gluten free & vegan Yorkshire puddings!
Extremely simple to make, crispy and the perfect side dish to share.
If you have an egg allergy like myself or are vegan then it’s probably been a while since you’ve had a decent Yorky.
Whether it be for Christmas or your Sunday roast these little beauties need to make an appearance.
I can’t wait to hear what you think of these!
WHAT YOU’RE GOING TO LOVE ABOUT THESE YORKSHIRE PUDDINGS:
- Super Easy
- Crispy
- Delicious
- 5 Ingredients
- Gluten & Vegan
With just a handful of simple ingredients you can get in most supermarkets these are very easy to make.
They come out the oven so crispy, and once you press a hole in the middle start to look just like the real thing.
As these Yorkshires are egg free making them vegan the texture has been hard to master.
The egg is a key ingredient in making Yorkshire so light and airy.
Paired with some gluten free and vegan gravy they totally come to life.
If you’re looking for a good gravy make sure to check out my Mushroom Gravy
If you’re like me then a roast dinner isn’t the same without some crunchy Yorkshire puddings!
These are the best version of a gluten free, dairy free, egg free Yorkshire puddings I’ve made.
And trust me I have been trying for about 5 years!
IF YOU TRY THESE YORKSHIRE PUDDINGS LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
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Yorkshire Puddings (Gluten Free & Vegan)
Ingredients
- 75 g gluten free self raising flour
- 75 g Corn Flour
- 2 heaped tsp baking powder
- 200 ml unsweetened vegan milk (I use almond milk)
- 6 tbsp sunflower oil
Instructions
- In a deep cupcake tray add 1 tbsp sunflower oil into each hole and place in a 210C oven for 15 mins, you need the oil very hot!
- Meanwhile make the batter by adding both flours and baking powder to a large mixing bowl and whisk out any lumps
- Now pour in the milk and firmly whisk until smooth
- Allow to rest for 5 minutes before transferring to something that pours well
- Remove the tray from the oven and evenly pour into each making sure to not overfill, place back in the oven at 210C for 15 mins (Try not to open the oven whilst they’re cooking)
- Finally with a spoon push in the middle to allow space for gravy!
Notes
Finally, make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
