Yorkshire Pudding
Remember those Sunday night roast beef dinners with Yorkshire pudding smothered in rich gravy. This doesn’t have to be a classic tradition that you have to give up just because you’re gluten intolerant. This recipe doesn’t skimp on taste or expectations, so you can enjoy your family dinners once again.
A hot oven, hot oiled muffin tin, and real eggs are the key to creating this classic popover.
Combine milk, eggs, flour, and salt and beat together on high speed for 2 minutes.
Into a preheated and prepared muffin tin, fill to 3/4 full, and bake until puffed and starts to turn golden. Serve immediately hot out of the oven.
Yorkshire Pudding
Get the gravy ready for these tasty popovers!
Ingredients
- ¾ cup + 2 Tbsp milk or milk alternative
- 2 eggs
- ¾ cup GF flour blend
- ¼ tsp salt
- 4 Tbsp oil
Instructions
- Preheat oven to 425°F. Place a spoonful of oil into each well of the muffin tin and allow to heat up in the preheated oven for 5 minutes.
- Combine milk, eggs, flour, and salt and beat together on high speed for 2 minutes.
- Remove hot muffin tin, and quickly fill muffin tins ¾ full. Bake for 25-30 minutes until puffed and starts to turn golden. Serve immediately.
Tried this recipe?Let us know how it was!
Wonderful recipe and a doll to boot . let’s hear it for the Lady!!
Sounds a lot better than our British neighbors version that I remember. It was loaded with very aged, fatty beef and had to be steamed for about 6 hours. These sound more like what my grandmother made for Sunday dinner and I thought were dinner rolls, until years later.
I live in Georgia, USA and we’ve never had Yorkshire pudding. Would love to try these with Roast Beef, potatoes and gravy. Got a good gravy recipe to go with these??
Yes we a tasty gravy recipe if you look under the Recipes tab in Sauces/Savory Sauces.
Would rice flour work?
Because of the limiting qualities of gluten free flours, you really need to use a blend of those flours to achieve the results similar to using gluten. Using a single flour is fine in small quantities (less than 3/4 cup), but more than that you really need a blend. For this recipe I linked to a specific flour blend, however if you use another blend just be aware that results may be similar but not exact. That is the crazy nature of gluten free flours! If you try out your own blend, let us know what you used and how it turned out!
So they really aren’t pudding at all? Why are they called Puddings then?
Nope, not pudding, or a dessert at all. Yummy soufflé-like biscuits that are perfect with roast beef or even turkey.
Over the centuries the word has evolved from referring to savory-type dishes like Black Pudding and Steak & Kidney Pudding, to the more commonly known sweet desserts of today. The recipe (and name) has been around since the 1700 and originated in the UK. But a rose by another other name would still smell as sweet!