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Yorkshire Pudding – Gluten Free

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!

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!

Gluten Free Yorkshire Pudding is a delicous side dish recipe for roast beef and prime rib dinners.

Yield: 12

Yorkshire Pudding - Gluten Free

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!

Yorkshire Pudding is a traditional side for roast beef dinners that I have been missing since I gave up gluten.  This gluten free version certainly hit the spot!

Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes

Ingredients

  • 1/4 cup vegetable oil
  • 1 egg, large
  • 2 egg whites, large
  • 1 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/4 cup corn starch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cup almond milk

Instructions

  1. Preheat oven to 425F.
  2. Pour 1 tsp of vegetable oil into each muffin cup in a 12 muffin pan.
  3. When the oven is heated place the muffin pan into the oven and heat oil just until oil begins to smoke.
  4. While heating oil prepare yorkshire pudding batter.
  5. Add 1 egg and 2 egg whites to a small mixing bowl. Whisk together until frothy.
  6. Add the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, corn starch, baking powder and salt to the eggs and stir until blended.
  7. Add the almond milk and whisk until frothy.
  8. Pour the batter into the heated oil, filling each cup 3/4 full.
  9. Return to the oven and bake for 30-35 minutes. Do not open the oven while they are baking or they may collapse.
  10. Allow to cool in pan for a minute before removing.
  11. Serve plain or smothered in gravy with your next roast beef dinner!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 154mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 2g

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