Yorkshire puddings are soft, bowl-shaped buns ideal for holding gravy for a special meal, like your favourite type of roast. We just made them for Easter supper, and I am very excited to have found that my dairy-free version to accommodate other family members actually worked better than my first try with dairy! It’s also gluten free so I could make it in my sister’s celiac kitchen. And egg and nut free… come to think of it I think it has none of the priority allergens. I’d be happy to suggest substitutes if you need & want them!
The secret is a difference of temperature- cold batter into hot oil. Without further ado this makes 1 dozen.
2/3 c white rice flour
1/3 c tapioca starch
1/4 tsp salt
1/4 tsp baking soda
9 Tbsp Aquafaba (the water from cooked or canned beans)
1 tsp rice vinegar
1 cup coconut milk
Vegetable oil, or grease from your roast if applicable.
1) Preheat the oven to 425F
2) Put ~1Tbsp of oil/grease into each cup of a muffin tin (I use silicone. My sister prefers metal, but sometimes hers stick a bit). The bottom of the cup should be covered.
3) Put the muffin tin into the oven, and let the oil get VERY HOT while you prepare the batter.
4) Mix dry ingredients.
5) Add Aquafaba and Vinegar, mix well.
6) Add coconut milk and beat a few mins. It should be the consistency of thick cream.
7) Chill the batter in the fridge if it’s not already cold.
8) Working quickly when the oil gets hot, take the muffin tin out of the oven, and distribute the batter relatively evenly in each muffin cup. Put it back in the oven and close the door.
9) Keep an eye on your puddings without opening the oven if at all possible. Bake 425F for 15-20 minutes, or until they are a bit browned and have risen enough.
10) Serve with your favourite gravy & roast, and butter or margarine if you’d like. Enjoy.