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Vickys Yorkshire Puddings, GF DF EF SF NF

How to Making Recipes Vickys Yorkshire Puddings, GF DF EF SF NF using 10 ingredients and 8 steps

Vickys Yorkshire Puddings, GF DF EF SF NF -

Vickys Yorkshire Puddings, GF DF EF SF NF

You can cook Vickys Yorkshire Puddings, GF DF EF SF NF using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients make Vickys Yorkshire Puddings, GF DF EF SF NF

  1. It's 75 g (rounded 1/2 cup) gluten-free *see note / plain flour.
  2. Prepare 75 g (scant 2/3 cup) chickpea / garbanzo flour.
  3. You need 2 & 1/4 tsp baking powder.
  4. Prepare 1/4 tsp salt.
  5. Prepare 1/4 tsp turmeric (for colour).
  6. It's 1/2 tsp Dijon mustard.
  7. Prepare 3/4 tsp apple cider vinegar.
  8. Prepare 6 tbsp aquafaba / tinned chickpea liquid.
  9. You need 360 mls (1.5 cups) water.
  10. Prepare 6 tbsp sunflower oil.

Vickys Yorkshire Puddings, GF DF EF SF NF instructions

  1. Preheat the oven at gas 8 / 220C / 425F.
  2. Pour 1 tablepoon of oil into each hole of a 6 hole muffin tin and swirl around so the sides get coated too. This is important. The amount sounds a lot but it's needed for the rise and for the hole to form in the middle of the yorkies. Put the tin in the oven to heat for 10 minutes.
  3. Meanwhile, combine the dry ingredients on a bowl and wet ingredients seperately in a jug.
  4. Mix the wet and dry together and pour into the jug for easy pouring into the tin later. Let rest the 10 minutes that it takes the oven to pre-heat.
  5. Take the muffin tin out of the oven when the oil is so hot that it smokes. Quickly fill each muffin tin hole to the brim with the batter.
  6. Put straight back into the hot oven and cook for 35 - 40 minutes until puffed and crispy.
  7. If using gluten-free flour, use 25g cornflour / cornstarch, 25g potato flour and 25g tapioca flour in place of the 75g plain flour.
  8. Serve immediately.

Vickys Yorkshire Puddings, GF DF EF SF NF - Thank you and good luck