Yorkshire Puddings for Candida

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 82.0
  • Total Fat: 4.7 g
  • Cholesterol: 31.2 mg
  • Sodium: 46.8 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.4 g

View full nutritional breakdown of Yorkshire Puddings for Candida calories by ingredient


Introduction

Adapted from online recipes to use ingredients that can be eaten on the candida diet.

NOTE that you should leave the batter to stand for an hour before cooking so the time will be longer than stated.
I still haven't gotten these to rise as much as normal yorkies but they taste great - will update the recipe if I resolve this. Adapted from online recipes to use ingredients that can be eaten on the candida diet.

NOTE that you should leave the batter to stand for an hour before cooking so the time will be longer than stated.
I still haven't gotten these to rise as much as normal yorkies but they taste great - will update the recipe if I resolve this.
Number of Servings: 6

Ingredients

    50g Rice Flour
    1 Egg, Organic Medium
    100ml Rice Milk
    10g melted butter
    Dash of salt (& pepper)
    Olive Oil for greasing

Directions

NOTE that you should leave the batter to stand for an hour before cooking so the time will be longer than stated.

Sift the dry ingredients together, make a well and blend in the egg. Add about half of the rice milk gradually while mixing. Once all the dry ingredients are mixed in, add the remaining milk and the melted butter.

Leave to stand for an hour.

Heat some olive oil in a muffin pan at 230C/450F until it is hot. Quickly take the muffin pan out, split the batter into 6 of the spaces and put back into the oven. They should cook in about 20-25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JAQEON.