Yorkshire Pudding is a traditional side for roast beef dinners that I have been missing since I had to give up gluten.  

 

This gluten free version certainly hit the spot!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before preparing the batter I set the oven to preheat at 425F.  Then I poured 1 teaspoon of vegetable oil into each muffin cup.

When the oven was up to temperature I placed the muffin pan in the oven to heat the oil to the point where it was just starting to smoke.

While the oil was heating, I added an egg and some egg whites to a small mixing bowl.

Using a wire whisk I beat the egg and the whites until they were frothy.

Next I added the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, corn starch, salt and baking powder to the mixing bowl.

I stirred all the ingredients together until a dough was formed.

Then I added some almond milk to the bowl.

I whisked the milk and dry ingredients together with the wire whisk until frothy.

When the oil in the muffin tin was heated I removed the pan from the oven and filled each section 3/4 full with the yorkshire pudding mixture.

I returned the pan to the oven to bake for 30 minutes.  Do not open the oven door while they are baking or they will fall.

After 30 minutes I removed them from the oven and allowed them to cool for a minute in the pan.

After a minute I lifted them out of the pan to serve with dinner.

These gluten free Yorkshire puddings, smothered in gravy, were a great addition to my latest roast beef dinner!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Or Here Are Some Other Bread Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Yorkshire Puddings:

• 1 pork tenderloin (1 3/4 – 2 pounds)
• 2 tsp olive oil
• 1 tsp paprika
• 1/2 tsp pepper
• 2 1/2 cups chicken broth
• 2 cups long grain rice (rinsed)

How to Make Yorkshire Pudding:

1. Turn Instant Pot on to saute function.
2. Cut pork tenderloin in half and rub each half with olive oil, paprika and pepper.
3. Brown the pieces of tenderloin on both sides.
4. Remove the tenderloin from the Instant Pot and set aside.
5. Add the chicken broth to the Instant Pot and use it to deglaze. This means scraping all the brown bits from the bottom of the Pot to avoid the burn message when coming up to pressure later.
6. Rinse and drain the 2 cups of rice quickly with water and then sprinkle the rice over the chicken broth in the Pot. Do not stir.
7. Place the trivet in the Instant Pot and arrange the pieces of tenderloin on top of it.
8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
9. Once the Instant Pot is done cooking, allow it to do a Natural Release for 12 minutes. Then turn the steam release handle to the venting position.
10. Remove the lid and transfer the tenderloin to a cutting board.
11. Remove the trivet and fluff up the rice with a fork.
12. Slice the tenderloin and serve with rice and your choice of vegetables.
13. Optional: If desired make a sauce or gravy for the meat. Suggestions include, maple syrup glaze, honey mustard sauce etc.