Prep 15 mins
Cook 15 mins
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!
- 158.51 ml gluten-free flour, mix (any)
- 78.07 ml cornstarch or 78.07 ml potato starch
- 2.46 ml salt (or up to 1 tsp to taste)
- 1.23 ml baking powder
- 1.23 ml xanthan gum
- 2-3 whole eggs
- 236.59 ml milk or 236.59 ml half-and-half cream
- preheat oven to 425.
- 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).
- Grease bottom and sides of 8x8 pan.
- 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.
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.