BreadDecember-January 2012

Gluten-Free Yorkshire Pudding


This classic popover recipe makes a festive Yorkshire pudding. For best results, do not replace the eggs in this recipe.

½ cup pan drippings from a roast or gluten-free beef broth
3 large eggs
¾ cup milk or dairy-free milk of choice
⅓ cup tapioca starch/flour
⅔ cup brown rice flour
-Dash of salt

1. Preheat oven to 425˚F.

2. Pour drippings into a lightly greased 9-inch square glass casserole dish or 9-inch pie plate. Place in preheated oven at least 5 minutes. (A warm dish helps the batter rise. Keep dish in the oven until you’re ready to pour in the batter.)

3. In a small bowl, whisk eggs and milk until blended. In another small bowl, whisk together tapioca starch/flour, brown rice flour and salt until combined. Pour wet ingredients into dry and stir until blended and free of lumps.

4. Carefully remove the baking dish from oven. Pour in the batter and return to oven immediately.

5. Bake 25 to 30 minutes or until Yorkshire pudding is puffed high and is a rich, golden brown. For puffiest pudding, avoid opening the oven door before 25 minutes. Serve immediately.

Each serving contains 88 calories, 3g total fat, 1g saturated fat, 0g trans fat, 82mg cholesterol, 88mg sodium, 12g carbohydrate, 1g fiber, 4g protein.

Recipe by Living Without contributor Mary Capone, author of  The Gluten-Free Italian Cookbook. To buy this cookbook, click here.