Herby dairy- and gluten-free Yorkshire puddings

35 minutes


  • 2 tbsp of rice bran oil
  • 4 eggs
  • 300ml of oat milk
  • 1 pinch of salt
  • freshly ground black pepper
  • 100g of tapioca flour
  • 50g of gluten-free oat flour
  • 50g of gram flour
  • 50g of cornflour
  • 1/2 tsp gluten-free baking powder
  • 1 handful of chives, chopped or snipped
  • 6 sun-dried tomatoes, drained of oil and chopped


Preheat the oven to 240°C/gas mark 9
Pour the oil into a 20x30cm metal baking tin and place into the oven to heat up
Meanwhile, make the batter by whisking together the eggs, milk, salt and pepper. Add the flours and baking powder and whisk again, then add in the chives and tomatoes and stir well
Once the oil has become smoking hot remove the tin from the oven and carefully pour in the batter
Return the tray to the oven and bake for 20 minutes, until the Yorkshire pudding has risen and become golden brown in colour. Slice into 4 pieces and serve