TWH NOTE: This is a recipe I originally posted in a Facebook group, Cooking Is Easy. I enjoy Yorkshire pudding but I have special dietary needs so I found an online recipe at Cookstr and created an altered recipe. I baked this gluten-free, dairy-free and vegetarian Yorkshire pudding for Christmas.It is a tasty dish but you have to be wary of the possible poisons.
Ingredients
50g/2oz
rice flour
50g/2oz
tapioca flour
pinch
of salt
2
eggs, preferably free-range (free-range eggs have more Vitamin D)
300ml/½
pint milk (substitute almond milk or coconut milk for non-dairy
diets)
10g/½oz
butter or fake butter, melted
canola
oil for greasing tins
You
will also need a deep bun tin. I use one that is star-shaped.
Method
1.
Preheat the oven to 230C/450F/Gas 8.
2.
Sift the rice flour and tapioca flour into a large bowl. Add the
salt. Make a well in the center of the flour and drop the eggs in the
center. Use a small whisk or wooden spoon to continuously stir the
mixture. Add half the milk in a steady stream to the mixture while
you are stirring. Whisk in the remainder of the milk and the cool
melted butter. Allow to stand for one hour.
3.
Grease a hot deep bun tin with canola oil and
fill up to half to two thirds with the batter. Bake in the oven for
about 20 minutes. Remove from the tins and serve warm.
Now
the fun stuff begins. I used almond milk or coconut milk because it
has nearly the same texture and body as regular milk. I was careful
to use milk made from sweet almonds because bitter almonds have
prussic acid that can be refined into cyanide.
The
next potential toxin is tapioca flour. Tapioca comes from the cassava
(or manioc) plant. The plant contains prussic acid (thus cyanide)
unless the toxin is pounded and cooked out of the plant. A paralytic
neurological disease called konzo or mantakassa can result from
eating raw cassava for many weeks. Fortunately, the tapioca purchased
at the store has been highly processed to remove this threat.
How
did the pudding turn out? I couldn't get a good rise out of the
mixture probably because the mixture lacked gluten to give the
pudding structure. It rose a bit and then collapsed. The taste was
sweet from the almonds and my family devoured the lot. Everyone
survived and had rave reviews for the dish. I will definitely make
this again.
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