Yorkshire Puddings (made gluten free, dairy free, soya free, nut free and low FODMAP)

Ingredients

25g tapioca flour
25g rice flour
20g cornflour (US friends: cornstarch)
3 medium eggs
50-80ml rice milk
Seasoning to taste.

Method

1. Mix all the ingredients until smooth and leave to stand (I usually give it an hour at room temperature).
2. Pre-heat the oven and a muffin tray to 220C / fan 200C / gas 7
3. Add a little rapeseed oil and brush up the sides, pop back in the oven for 5 minutes.
4. Stir the batter and pour into the tray, it usually makes 7 or 8.
5. Cook for 10 minutes (don't open the oven during this time, or disaster will strike)
6. After 10 minutes turn the temperature down to 200C / 180C fan / gas 6 and open the oven for 10 seconds or so to let the heat reduce.
7. Cook for a further 5 minutes and serve immediately.

The Wittery Bit

There have been many solid doorstops on the way to this recipe. All of them were worth it to give Mr FODMAP a proper Sunday Roast again.

It might sound like a lot of faff, but I promise it's worth it. I get my flours very cheaply at local African Caribbean and Indian shops. Not all are coeliac friendly, but if you're low FODMAP or not exceptionally sensitive you may be ok.