Some of you may have already heard about my house mate, Pete, and because he’s the spokesman for ‘The Wheat Lover’s Association’, I aptly gave him the title ‘Wheat Pete’, and it’s kind of stayed!
It all started when I’d just moved in with Pete and Mike about 6 months ago. I’d left my gluten free bread roll on the side, wrapped up in its packaging, ready for tomorrow. So when I woke up the next day and ventured into the kitchen… my bread roll had gone! I asked ‘Wheat Pete’ if he had seen it and his response “Oh, that stale bread? Yeah, I chucked it out”. Yes, that morning I was close to throttling him!
But the other day, when he offered to make me some gluten free Yorkshire puddings, you could have knocked me down with a feather! I did scoff at the thought of him making them and did hope that they’d go wrong but I had to sadly swallow my pride – because those god damn gluten free Yorkshire puddings he made me were the nicest puddings I’ve ever had!
- 120g Gluten Free Self Raising Flour [I used Doves]
- 2 Eggs
- 1/4 pint of Milk
- Pre-heat the oven to it’s highest setting
- Using a cupcake tray/Yorkshire pudding tray, add a tablespoon of Oil and pop in the oven.
- Meanwhile, in a bowl, add the Gluten Free Self Raising Flour
- Now add the Egg and mix together with a fork
- Now add the Milk and mix together until you form a runny batter
- Once the Oil starts to smoke in the tray, carefully pour the mixture in until it fills each hole
- Close the oven door, turn the heat down to 200°C and cook for 10 minutes. Do not open the door while they’re baking!
- Once they have risen and turned a lovely golden colour, carefully take out of the oven and serve with whatever you want [I had mine with chips and gravy!]