Description
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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Tips for Perfect Yorkshire Pudding
A hot oven and hot pan – after oiling a 12 cup mini muffin tin it must go in the oven and get hot before pouring in the batter.
Beat and rest the batter – Using an electric mixer beats air into the batter. Resting it allows for the gluten free flours and starches to absorb liquid. Beat the batter again just before pouring it into the pan.
Timing is Key – I remember learning “the soufflé does not wait for the guests, the guests wait for the soufflé”. Yorkshire pudding is the same. Plan to have everyone seated at the table when the Yorkshire pudding comes out of the oven. They’re puffy and impressive so carry them directly from the oven to the table. I easily released them from the pan using a firm plastic spatula.
Sliders
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. |
Get The Tools
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.
More Recipes – Flatbread & Buns
Click on the (hard to see) text on the bottom of each image to go to the recipe/blog post.
Originally posted April 2017, updated November 2020
Ingredients
| ⅔ cup gluten free flour (I use my EGFG flour blend*) |
| ⅓ cup potato starch |
| ½ tsp salt |
| ¼ tsp baking powder |
| ¼ tsp xanthan gum |
| 3 eggs |
| 1 cup half-and-half (12-18% milk fat) |
| *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups) |
Directions
- 1
- Combine gluten free flour, potato starch, salt, baking powder and xanthan gum in a bowl. Whisk until evenly mixed. Set aside.
- 2
- Beat eggs in the small bowl of an electric mixer.
- 3
- Add dry ingredients and beat until evenly combined.
- 4
- Add the cream and beat for 2-3 minutes. Let batter rest for 30 minutes.
- 5
- Preheat oven to 425°F.
- 6
- Generously grease a muffin tin. Heat muffin tin in preheated oven for 5 minutes.
- 7
- While the pan is heating beat the batter again. Transfer to a large measuring cup.
- 8
- Remove muffin tin from the oven and immediately pour batter into the pan. Bake in preheated oven 15 minutes or until puffy and golden brown.
- 9
- Serve with roast beef and gravy. Use leftovers the next day to make roast beef sliders.
- 10
- Makes 9-12 Yorkshire puddings.
2 Comments
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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!