Gluten-Free Yorkshire Pudding

2
gluten free YORKSHIRE PUDDING
Prep time: 25 mins
Cook time: 30 mins
Calories: 88

4

This recipe was originally published in 2011.

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

Recipe by Living Without contributor Mary Capone, author of  The Gluten-Free Italian Cookbook.

Yields 4 servings

Ingredients

  • 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

Directions

1Preheat oven to 425˚F.

2Pour 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.)

3In 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.

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

5Bake 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.

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

2 COMMENTS

  1. I haven’t tried this yet, rating is based on what I feel from experience of other GF versions. What I have been doing which works just fine, is simply replacing the flour & milk from a traditional recipe with GF and Dairy free & it works just fine. I would not have thought to use beef broth for the oil step. My roast never makes that much oil, so I have used butter or substitute in the past with good result. While I avoid most dairy, butter is not a real killer for me depending on the source.

  2. I have made these many times they turn out beautiful if you stick to the amounts and instructions. I frequently do them in a muffin pan using oil or lard instead of drippings.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.