You’re going to love Yorkshire pudding smothered in this delicious easy-to-make mushroom gravy served along side a wonderful roast beef. All made with gluten free ingredients so everyone at your table can enjoy it!
Gluten free yorkshire pudding with roast beef is an elegant roast served with the savory pastry known as yorkshire pudding. It is the quintessential British dinner.
While the name “pudding” conjures up images of a sweet, creamy dessert to Americans, puddings in British cuisine can refer to sausages, bread-like creations, or desserts.
Ingredients You’ll Need To Make Gluten Free Yorkshire Pudding With Roast Beef
An eye round roast is my favorite choice for roast beef.
Yorkshire pudding is a simple batter of flour, eggs, milk and salt that is typically cooked in hot beef fat to create a savory bread. When I use Bob’s Red Mill GF All Purpose Baking Flour, my pudding puffs up beautifully.
And for your gluten free mushroom gravy you’ll need: butter, mushrooms, gluten free beef broth, gf flour, red wine, and salt and pepper.
How To Make Gluten Free Yorkshire Pudding With Roast Beef
*Free printable recipe card is available at the end of the post.
First place your roast beef in a roasting pan and season with salt, garlic powder, and pepper. Roast in your 375 ℉ oven for about 45 minutes (15-20 minutes per pound). Remove meat from the pan and set aside.
• For Gluten Free Mushroom Gravy
Melt butter in a medium saucepan over a medium-high heat. Add mushrooms; cook and stir for 5 minutes. Remove mushrooms to a plate and set aside. Next, add broth, wine, flour, salt and pepper to the same saucepan. Stir until the flour is dissolved. Continue stirring, bring to a boil, then simmer until thickened, 1 to 2 minutes. Stir in reserved mushrooms.
Pour into a gravy boat, until you’re ready to serve.
• For Yorkshire Pudding
Now increase your oven temperature to 400 ℉. Reserve 1/4 cup of the drippings in roasting pan or pour 2 tablespoons of drippings into each of two 8 inch round baking pans. (If you don’t have enough drippings, you may add oil). Then place the pan(s) in the oven for 5 minutes.
Meanwhile, beat eggs on a low speed of your electric mixer for 1/2 of a minute. Add milk; beat for another 15 seconds. Then add gf flour and salt and beat for 2 minutes more until smooth.
Take the pans out of the oven and pour your batter over the hot drippings in the pan(s). Bake in your 400 ℉ oven about 35-40 minutes for the roasting pan or about 30-35 minutes for the round baking pans.
Serve with your roast and top with mushroom gravy.
Hope you enjoy your gluten free yorkshire pudding with roast beef!
And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!
MORE RECIPES YOU’LL LOVE!
Gluten-Free Classic Italian Lasagna (Step by step guide with lots of photos and tips!)
Gluten Free Spaghetti with Clam Sauce
Gluten Free Tuna Noodle Casserole
Gluten Free Spaghetti And Meatballs
Absolutely Delicious Classic Shepherd’s Pie
Gluten Free Yorkshire Pudding with Roast Beef
Ingredients
- 3 pounds beef eye of round roast
- For Yorkshire Pudding
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 eggs
- 2 cups milk
- 2 cups Bob’s Red Mill GF All Purpose Baking Flour
- For Gluten Free Mushroom Gravy
- 1 tablespoon butter
- 1 cup sliced fresh mushrooms
- 1 cup Pacific beef broth
- 1/4 cup Bob’s Red Mill GF All Purpose Baking Flour
- 3/4 cup dry red wine
- 1/4 teaspoon salt
- 2 dashes of pepper
Instructions
- Cook Roast Beef
- Preheat oven to 375 ℉. Place roast in a roasting pan, and season with salt, garlic powder, and pepper. Roast in your oven for about 45 minutes (15-20 minutes per pound). Remove meat from the pan.
- For Yorkshire Pudding
- Increase oven temperature to 400 ℉. Reserve 1/4 cup of drippings in roasting pan or pour 2 tablespoons of drippings into each of two 8 inch round baking pans. (If you don't have enough drippings, you may add oil). Place pan(s) in the oven for 5 minutes.
- Meanwhile, beat eggs on a low speed of your electric mixer for 1/2 of a minute. Add milk; beat for another 15 seconds. Then add gf flour and salt and beat for 2 minutes more until smooth.
- Pour batter over the hot drippings in the pan(s). Bake in 400 ℉ oven about 35-40 minutes for the roasting pan or about 30-35 minutes for the round baking pans. Serve at once with your roast and top with mushroom gravy (recipe below).
- For Gluten Free Mushroom Gravy
- Melt butter in a medium saucepan over a medium-high heat. Add mushrooms; cook and stir for 5 minutes. Remove mushrooms to a plate and set aside. Next, add broth, wine, flour, salt and pepper to the same saucepan. Stir until the flour is dissolved. Continue stirring, bring to a boil, then simmer until thickened, 1 to 2 minutes. Stir in reserved mushrooms. Pour into a gravy boat, until you're ready to serve.
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Paula says
December 11, 2017 at 1:23 pmIs it possible to use non-dairy milk in the Yorkshire,Pudding recipe?
Barbara says
December 11, 2017 at 1:46 pmHi Paula, I haven’t used non-dairy milk in this recipe, but I don’t see why it wouldn’t work. You should be fine with non-dairy. Enjoy! 🙂