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    You are in: Home / Recipes / Gluten Free Yorkshire Pudding Recipe
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    Gluten Free Yorkshire Pudding

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Glutenfree Hopefullsoul's Note:

    When my husband requested a gluten free yorkshire pudding I searched the internet without very many results. Then I found this recipe on the Gluten Free Celiac Disease Forum... Thank you shawnmcb for posting your recipe. It was a huge success for my family gathering... they LOVED it!

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    Units: US | Metric


    1. 1
      preheat oven to 425.
    2. 2
      Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).
    3. 3
      Grease bottom and sides of 8x8 pan.
    4. 4
      Distribute the batter evenly. Bake at 425 for 15 minutes. You can tell by looking at it, how moist it is. If it needs more time, continue cooking until it looks right to you.

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    Ratings & Reviews:

    • on December 25, 2012


      Turned out great. We used:

      - Pamela's GF Bread mix in place of the GF flour and xanthan gum
      - potato starch
      - 3 large/XL eggs.

      We had another substitution of rice milk plus goat yogurt in place of the milk (since we were out of goat milk. Baked in beef fat from the roast in hamburger bun pans. Made six very good Yorkshire Puddings. YUM!

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    • on August 21, 2011


      Used a GF flour blend from a local place that had some soybean flour in. NEVER sample the batter with that. But it was very good after it was baked. I did it in Yorkshire pudding pans. None left from the meal.

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    • on December 26, 2010


      Very good. Used Culinary Institute of America's GF Mix #2, potato starch, and half-and-half; great texture, mild eggy flavor (just how it ought to be). I got 12 standard "muffins" out of the batter (I did a dab of butter into each well, heated the whole tin in the oven briefly to melt, then swirled it around to coat before filling with batter). Best to eat them hot and fresh, I found that toward the end of the night they got a teeny bit gummier. None left to try reheating. :D

      Traditionally (in my family), Yorkshire Pudding is done in a pan with some of the drippings from roast beef (instead greased with butter or oil). I'm vegetarian, so I've never tried it, but they LOVE it that way.

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    Read All Reviews (6)


    Nutritional Facts for Gluten Free Yorkshire Pudding

    Serving Size: 1 (65 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 115.5
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 2.1 g
    Cholesterol 101.5 mg
    Sodium 379.7 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 5.1 g

    The following items or measurements are not included:

    gluten-free flour

    xanthan gum

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