- Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta where she lives with her husband. Her son is currently attending the University of Victoria. Cinde became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. As a passionate home cook she encourages everyone to just get in the kitchen and cook. Food restrictions are real and learning to accommodate them is an important skill.
Visit www.everydayglutenfreegourmet.ca or follow her on social media:
Making gluten free Yorkshire Pudding turns out to be not that difficult. When I was growing up my mom certainly cooked roast beef for dinner but she never made Yorkshire Pudding. She never made it, I never made it. Funny how that happens. I don’t often cook a big piece of meat either…it always seems so risky. Timing is crucial and I can choose other dishes that are much more forgiving (chicken anything). But I am always up for a culinary challenge so when my husband wanted to cook a prime rib dinner I decided to make gluten free Yorkshire pudding. I have actually made them before but they weren’t memorable. I never did the necessary work; research, recipe adjustments, taking notes, making them again etc. Well, this time I did just that and here is what I learned. (Skip past the recipe to the tips below.)
- 2/3 cup all-purpose gluten-free flour mix
- 1/3 cup potato starch
- 1/2 TSP salt
- 1/4 tsp baking powder
- 1/4 TSP xanthan gum
- 3 eggs
- 1 cup half-and-half milk (12-18% milk fat)
- Combine gluten free flour mix, 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 mini roast beef sliders.
Makes 9-12 mini Yorkshire puddings.
Tips for Perfect Yorkshire Pudding
Gluten free or not these are the important points:
- 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 like the saying “the soufflé doesn’t 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 are puffy and impressive looking. Bring them right to the table in the pan to create a little drama and show everyone what you made. I use a fairly firm plastic spatula to easily release them from the pan.
Yorkshire Pudding 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. I thought, I’m making that into a prime rib slider! I put a dab of horseradish cream sauce and a tiny piece of meat dipped in au jus, and sandwiched it into the Yorkshire pudding. Divine!
- Today I think one of my favourite pieces of kitchen bakeware is the mini muffin tin. It made these Prime Rib Sliders and it also makes those Brazilian cheese buns, two-bite brownies, and so much more. As always follow the recipe instructions closely for best results. Let Cinde know in the comments below if this recipe worked for you!