An elegant roast served with the savory pastry known as yorkshire pudding 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.
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.
Hope you enjoy gluten free yorkshire pudding with roast beef!
Gluten Free Yorkshire Pudding with Roast Beef
Prep time
Cook time
Total time
Author: The Gluten Free Homestead
Cuisine: British
Serves: 8
Ingredients
- 3 pounds beef eye of round roast
- For Yorkshire Pudding
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ 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
- ¼ cup Bob’s Red Mill GF All Purpose Baking Flour
- ¾ cup dry red wine
- ¼ 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 ¼ 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 ½ 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
Is it possible to use non-dairy milk in the Yorkshire,Pudding recipe?
Barbara says
Hi 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! 🙂