Gluten Free Yorkshire Pudding

Submitted by Glutenfree Hopefull

"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!"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 2⁄3 cup gluten-free flour, mix (any)
• 1⁄3 cup cornstarch or 1/3 cup potato starch
• 1⁄2 teaspoon salt (or up to 1 tsp to taste)
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon xanthan gum
• 2 -3 whole eggs
• 1 cup milk or 1 cup half-and-half cream

directions

1. preheat oven to 425.
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. Grease bottom and sides of 8x8 pan.
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.

Reviews

[marilynsellar]

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.

 

[Corinna Z.]

Many mistakes in this recipe. Not enough oil to make them dip and the oil needs to be preheated in the oven for at least 10min before you pour the batter in. All in all they weren't horrible but not real puds either.

 

[Bill Mills]

Turned out great. We used:<br/><br/>- Pamela's GF Bread mix in place of the GF flour and xanthan gum<br/>- potato starch<br/>- 3 large/XL eggs. <br/><br/>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!

 

[BMac5440]

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.

 

[Emily M.]

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<br/><br/>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.