Sundays are all about roast dinners for many of us in the UK, and of course, what would a roast dinner be without all the trimmings! Traditionally, Yorkshire puddings are served with beef, however I think they go with most meats. No roast is complete without crisp and fluffy roast potatoes, check out this recipe for my low FODMAP versions! If you’re in need of a low FODMAP gravy to serve with your meal, check out my Chicken Gravy recipe. There are also lots of options to purchase low FODMAP gravy through online low FODMAP shops now, let me know if you need any recommendations!
The recipe below makes 6 Yorkshire puddings, perfect for a family roast. The great thing about this recipe is it can be doubled to make 12 puddings, and any that are leftover can be frozen for future roast dinners! I just pop them into a sandwich bag or container, freeze, then cook from frozen for a few minutes when I need them.
- 60 g Gluten free plain flour
- 60 g Cornflour
- 150 ml Lactose-free milk
- 3 Eggs
- 6 tbsp Vegetable oil
- Preheat the oven to gas mark 9 or 245 degrees Celsius. Pour a little oil into 6 of the muffin holes.
- Place in the oven and heat for 10 minutes.
- In a food mixer or by using an electric hand mixer, whisk together the flour, eggs and milk until smooth.
- Ladle or pour the batter into the preheated oil and place back into the oven. Cook for 10 minutes, then reduce the temperature to gas mark 6 or 200 degrees Celsius and cook for a further 10-15 minutes. Note: Do not be tempted to open the oven while they are cooking!
If you’ve enjoyed this recipe, all you need now is a Sunday dessert to go with it! Check out my Gluten Free, Low FODMAP Chocolate Tart Recipe, or if you’d like a few more options, why not purchase my low FODMAP e-book, ‘A Beginner’s Guide to the Low FODMAP Diet‘. It has a delicious lemon tart recipe that’s worth trying!