CENTRAL FRANCE: Information on the Indre, Creuse, Allier and Cher.

Regions Centre-Loire, Limousin and Auvergne

Tourist information on Central France - welcome to Central France recipe pages. Here you will find traditional recipes as well as some more modern variations on a theme. We welcome recipes on readers that have a French flavour, especial recipes from the Berry, Limousin, Auvergne and the Centre-Loire regions of France. Soon we will also be adding "Wheat Free France" recipes and information on where to get products for all those with wheat and gluten intolerance.

 

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WELCOME TO CENTRAL FRANCE RECIPES

WHEAT & GLUTEN FREE YORKSHIRE PUDDINGS

Wheat and gluten free yorkshire puddings. These were made just the other day by myself and are just as good as conventional ones (if not better).

Yeah, I know - not in the least bit French - but I had to share this recipe as they are SIMPLY SCRUMTIOUS! As good, if not better than normal Yorkies. The photo above was taken by me at the time of cooking (as they all are on these recipe pages) - this is how they come out.

You will need to source a wheat and gluten free flour. The one used here was Doves Farm Wheat and Gluten Free Plain White Flour which you can buy in Tesco or other supermarkets and health food stores in the UK. If you live in France, go to your local Bio-Coop (I know there's one in Chateauroux and Montlucon) and find a flour mix that includes a blend of Rice, Potato, Tapioca, Maize, and Sarrasin, or indeed try making your own blend from individual flours and experiment.

You will need: (makes 12)

3 medium to large Organic free range eggs (best bought from your local farm so you can make sure they are really free-range)

Wheat and Gluten free flour

semi-skimmed milk

about 100ml of something fizzy like carbonated water, natural spring water or even lemonade (or wheat free shandy)

grapeseed/olive or colza oil (or if you are not vegetarian a little goose fat)

1/2 tsp Salt

Method:

Break the eggs into a large mixing bowl and whisk thoroughly (plenty of bubbles)

Add flour a little at a time and mix in with the whisk until it is a stiff dough (mostly stuck inside the whisk!)

Then add milk a little at a time until the consistency of double cream. Add salt and whisk more bubbles in then leave to stand for half an hour.

When you are ready to bake, preheat oven to very hot (240 oC). Add the oil (or warmed goose fat) to the bottom of each pudding holder - about a teaspoon. Put pudding tray into oven for about 3 minutes - the fat needs to be very hot just about to smoking point.

While you do that add the fizzy liquid and whisk thoroughly. Pour liquid into a jug. Very carefully remove pudding tray from oven and straight away pour the pudding mixture into each holder, not quite to the top. Put straight back in the oven on top shelf and cook for 30-40 mins until nicely brown and crisp. They will be smooth and creamy on the inside.

TIP: For the last 5 minutes of cooking I take the puddings out of the pudding-tray and put on a wire rack (cooling rack) and put back in oven - this crisps up the bottoms nicely.

 

OTHER RECIPES

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