

Making gluten free Yorkshire pudding turned out to be easier than I thought. My mom cooked many roast beef dinners but she never made Yorkshire pudding.
She never made it so I never made it. Funny how that works.
But I believe you can learn to make anything you want so when my husband wanted to cook a Prime Rib roast I said I’d make gluten free Yorkshire pudding. I had actually tried them before but they weren’t memorable. At the time I never did the necessary research and recipe testing so I forgot about them. This time I was determined to make real Yorkshire pudding.
Let this be a reminder, gluten free cooking has come a long way in ten years. If you have an old recipe you tried that wasn’t successful, it could be time to try it again.
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I love it when unexpected and delicious things happen in the kitchen.
The day after our prime rib dinner I saw a lonely little Yorkshire pudding in a container and thought, “I’m making a prime rib slider!” I cut the Yorkie in half and filled it with a tiny piece of meat dipped in au jus and a dab of horseradish cream sauce. Divine!
To make the horseradish cream sauce I mixed ¼ cup horseradish with 1 cup sour cream, 1 Tbsp lemon juice and ½ tsp salt. |
There is a special popover pan that can be used to make popovers, Yorkshire pudding and regular muffins. I don’t have one so I used my metal mini muffin tin. I like the small size and I also use that mini muffin tin to make two-bite brownies, mini cheesecake cupcakes, mini muffins, Energy Balls and so much more. You can also use a silicone mini muffin pan which I discovered is absolutely perfect for Brazilian cheese buns.
As always follow the recipe instructions closely for best results and let me know in the comments below how they turned out.
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Originally posted April 2017, updated November 2020
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I was disappointed that you list “I used my mix” but fail to provide which of the eleven you might have used.
It leaves me back to experibaking.
Cheers,
James
Sorry James. I’ve used what I call “my GF flour mix” for 4 years and only in the last year have I started writing more about all the different blends people are using. I will clarify this is my recipes and call it my EGFG Flour Blend and include it at the bottom of each recipe. My blend is sweet rice flour (300g), potato starch (300g), sorghum flour (200g), millet flour (200g). I use it in almost all of my recipes with the exception of a few cookies where it didn’t work. Thanks for bringing this to my attention. I hope you get to try the Yorkshire Pudding!