No Sunday roast is complete without a couple of Yorkshire puddings. Over the years, I have tried many and various recipes, all of which purported to be the best. Oh, how I proved them wrong!
It was trial by Yorkshire pudding, until a couple of years ago. We went to our local Pub for Sunday lunch, and the puddings were so good, I asked the chef what the secret was.
No more spongy hockey pucks! We were over the moon… until my husband was diagnosed with celiac disease.
It was back to square one. Swapping plain flour with a plain flour blend didn't work. The puddings didn't even rise and you could bounce them off the floor they were so heavy and spongy.
Then, I tried a flour blend with raising agent. Still no luck. Rice flour was a huge mistake. I was starting to lose hope. And then I decided to try using gram — or chickpea — flour.
What total and utter joy when it worked!
Note: This recipe also works if you're making regular Yorkshire pudding with wheat-based flour. The secret is to measure equal amounts of eggs, milk and flour. Happy cooking!