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Gluten Free Yorkshire Pudding

Yorkshire pudding with roast beef is a quintessential British dinner. While the name "pudding" conjures images of sweet, creamy dessert to Americans, puddings in British cuisine can refer to sausages, bread-like creations, or desserts. Enjoy!
Course Side Dish
Cuisine British, gluten free
Keyword gluten free yorkshire pudding
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Calories 170kcal
Author Barbara Bianchi

Ingredients

Instructions

  • You'll most likely cook your roast at 350℉. So for your Yorkshire pudding when your roast is done, increase your oven temperature to 425 ℉. Reserve 1/4 cup of drippings from your roasting pan.
    You can make your Yorkshires in a one large baking dish with all the drippings or two 8 inch round baking pans with 2 tablespoons of drippings into each. (If you don't have enough drippings, you may add oil). If you're making individual Yorkshires in a muffin tin, add 1 teaspoon of drippings to each muffin hole.
    Then place the pan(s) in the oven for 15 minutes.
  • Meanwhile, beat eggs on a low speed of your electric mixer for 30 seconds. Add milk; beat for another 15 seconds. Then add gf flour and salt and beat for 2 minutes more until smooth.
  • Carefully take the pans out of the oven. Make sure the drippings are super HOT before you put the room temperature batter into the pans. You should hear a sizzle when the batter hits the drippings. Working quickly, be sure to get your pan(s) back into the oven right away. The hot fat and hot oven are the key to getting your batter to rise.
    Bake in 425 ℉ oven about 35-40 minutes for the large roasting pan, about 25 minutes for the round baking pans, or 20 minutes for the muffin tin.
    Serve at once with your roast and top with gravy.

Notes

  • Beef drippings from you roast beef make Yorkshire pudding authentic. I have also used tallow from my homemade bone broth. If you don't have enough drippings, you can use oil. I like extra-virgin olive oil or avocado oil.
  • You should hear a sizzle when your batter hits the hot drippings. Working quickly, be sure to get your pan(s) back into the oven right away. The hot fat and hot oven are the key to getting the iconic rise of your puddings.
  • I prepare my batter in a mixing bowl with a pourable spout which makes it easier to pour. Fill each muffin hole or baking pan 3/4 of the way full.
  • What you'll love about the individual hollow Yorkshire puddings, is that you can pour your gravy right inside. It's such fun. Everyone gets their own.
  • One more thing. Don't open the door to your oven until baking is complete. You don't want your Yorkshires to collapse.

Nutrition

Calories: 170kcal