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!
Servings 8
Calories 170kcal
Ingredients
- 1/4 cup beef drippings
- 1/2 teaspoon salt
- 4 eggs
- 2 cups milk
- 2 cups Bob’s Red Mill GF All Purpose Baking Flour *please see my note
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.1/4 cup beef drippings
Different Pan Options
- 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 gluten free flour and salt and beat for 2 minutes more until smooth. Your batter should be thin.1/2 teaspoon salt, 4 eggs, 2 cups milk, 2 cups Bob’s Red Mill GF All Purpose Baking Flour
- 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. Fill half way. 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.
Adjust Baking Times
- 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 tins.Serve at once with your roast and top with gravy.
Notes
- Yorkshire pudding can be fussy especially with gluten free flour. Bob’s Red Mill GF All Purpose Baking Flour works in this recipe. I have tried other gluten free flours and the result was too dense. Now I only reach for Bob’s gluten free all purpose flour.
- A key to getting the right texture is to measure your flour correctly. Fluff the flour so that it’s not packed down, spoon into your measuring cup to overflowing a bit, and then level off with a dull-edged knife. Your batter should be very thin to generate steam. It should be like the consistency of cream. There shouldn’t be lumps
- Beef drippings from you roast beef make Yorkshire pudding authentic. If you don't have enough drippings, you can use oil.
- If possible, use a regular oven bake setting rather than a convection oven. Forced air in a fan can sometimes be too strong. 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 only half 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.
- Store any leftover gluten-free Yorkshire puddings in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
Calories: 170kcal
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