I had run out of plain flour so decided to try self-raising instead (sorry Yorkshire folk!) and I am pleased to report that lovely fluffy batter was the result! You can include the sausages or just make Yorkshire puddings to go with your Sunday roast.
Total Time
30min
4.5
2 Ratings
Author: Free From Fairy
Servings:
12
Ingredients
•
1/3
cup
Gluten-Free Whole Grain Self-Rising Flour
or For better results Free From Fairy Wholegrain Self-Raising Flour
•
1/3
cup
Tapioca Starch
•
1/3
cup
Non-Dairy Milk
•
3
Free Range Egg
•
to taste
Ground Black Pepper
•
6
Dairy-Free, Gluten-Free Sausages
•
as needed
Olive Oil
Cooking Instructions
1.
Place the Gluten-Free Whole Grain Self-Rising Flour (40 gram), Tapioca Starch (40 gram), Non-Dairy Milk (80 milliliter), Free Range Egg (3), and Ground Black Pepper (to taste) in a bowl and whisk until smooth. The mixture needs to be the consistency of double cream.
2.
Preheat the oven to 230 degrees C (450 degrees F) and cut the Dairy-Free, Gluten-Free Sausage (6) into 4 pieces.
3.
Place a small amount of Olive Oil (as needed) into each hole in a deep-holed muffin tray and place in the hot oven for 5 minutes.
4.
Add 2 pieces of sausage to each hole of the muffin tray and quickly pour over the batter, dividing it equally between the 12 holes in the tray.
5.
Place back in the oven for 25 minutes until golden.
6.
Serve with a selection of vegetables. Enjoy!
Nutrition Per Serving
CALORIES
218
FAT
16.5 g
PROTEIN
8.9 g
CARBS
8.0 g
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