Tag: Hot oil

Despite a common myth suggesting hot oil eliminates gluten, studies show that temperatures over 500-600°F (260-315°C) are typically required for complete denaturation, a heat level far exceeding standard deep frying temperatures. This exceptional stability means that yes, gluten can survive in hot oil and pose a significant cross-contamination risk for sensitive individuals.

Over a third of households in the UK regularly consume plant-based dairy alternatives, proving that perfect, puffy Yorkshire puddings are possible without cow's milk. Achieving a magnificent rise for your dairy free Yorkshire pudding relies on a few core principles, focusing on heat and technique, rather than the type of milk.