Gluten Free Yorkshire Puddings

Adapted this significantly to make it work - 115g of plain flour, 140mls each of milk and water, and only 1 egg - make sure the oil is hot when you drop the mix in, and bake for 25 mins - makes enough for 12 small puddings.

This is the 1st time I have tried. The 1st batch I forgot the eggs so I made a second batch straight away, the 1st batch was the best WITHOUT the egg, not soggy in the middle just hollow, luck or not I will let you know next time. I also used half milk/half soda water. Hope this helps

I agree, soggy in middle, I cooked these and put back on over shelf and still not cooked properly . Still enjoyed them.

Tried this 3 times now and disaster every time. Outside cooked lovely but insides still raw, brown and looked yuk. Even tried less batter using a proper pudding tin. Sorry but won't be making again, flour is too expensive to keep having failures.

I made these today for the first time. They didn't rise too much but they were a lovely consistency and looked and tasted wonderful. It was SO nice to have some yorkshire puddings again! I didn't tell my family they were made with g/f flour and they all gobbled them up none the wiser!

I've tried twice and the insides are almost raw. Such a shame because the outsides are delicious! I'm going to try again putting in less batter.

I think these work even better with DF GF self raising flour.
The real secret is to make the batter right at the last minute, and don't let it stand

I did not use the Xantham Gum either so maybe they might be even nicer next time i try them an use it ... yum yum yummy :)

Made these today an they where great.. ive tried an tried to make nice yorkies since i become gluten free an these where by far the best thankyou :)

Mine were a disaster, they rose a small amount, looked like little balls and they were very stodgy inside. don't know if I over beat the mixture as it became very thick. Maybe I over filled the tins. I will try again, any tips most welcome