Someone made this recipe for me so I could eat a gluten free yorkshire pudding, and you should put GLUTEN FREE BAKING POWDER...as there is gluten in regular baking powder.
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!
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.
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.
i use this recipe all the time even to make toad in the hole! really nice every one enjoyed
I made this recipe for my first 'dinner party' there were 12 people and I was the only Celiac. BUT since I love yorkshire I made them all eat these. They all RAVED about them finally after dinner I told them they were GF. No one could believe it! Thanks sooo much! AMAZING
I used 1/3 cup brown rice flour, 1/3 cup sorghum for the mix. I made 12 little puddings, heating 1 teaspoon of olive oil in each muffin tin first. Turned out great, the four year old ate four of them plain. Mine took about 25 minutes to crisp and brown nicely. Thanks for sharing this great recipe.