Gluten Free Yorkshire Pudding
Making gluten free Yorkshire pudding is easier than you think. Follow these 3 tips and you can make them perfect the first time.
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Ingredients
- ⅔ cup EGFG gluten free flour blend*
- ⅓ cup potato starch
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum
- 3 eggs
- 1 cup half-and-half (12-18% milk fat)
Instructions
- Combine gluten free flour, potato starch, salt, baking powder and xanthan gum in a bowl. Whisk until evenly mixed. Set aside.
- Beat eggs in the small bowl of an electric mixer.
- Add dry ingredients and beat until evenly combined.
- Add the cream and beat for 2-3 minutes. Let batter rest for 30 minutes.
- Preheat oven to 425°F.
- Generously grease a muffin tin. Heat muffin tin in preheated oven for 5 minutes.
- While the pan is heating beat the batter again. Transfer to a large measuring cup.
- 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.
- Serve with roast beef and gravy. Use leftovers the next day to make roast beef sliders.
- Makes 9-12 Yorkshire puddings.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
- 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 – Yorkshire pudding is like souffle. “A soufflé does not wait for the guests, the guests wait for the soufflé”. 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.