Tuesday, April 13, 2010

Yorkshire Pudding = result!

Being married to an Brit, I have had many roast dinners and many, many Yorkshire puddings. Before discovering I had celiac, M would usually cook Sunday dinner, and we would have all the traditional dishes, but with fish instead of beef or chicken. This meant he would also make the Yorkshire pudding. I love cooking and I love baking even more, and I am pretty picky, but I let him have this one. Therefore, I may have eaten enough Yorkshire puddings to feed a small country, but I had no idea how to make them myself. When M would cook, I wouldn't even go anywhere near the kitchen, it was such a treat.

I have not had Yorkshire pudding in a year and I know M doesn't want to have to deal with figuring out all the gluten-free flours and the proportions, etc... so his baking speciality has sort of disappeared, but dammit, I wanted them!! I decided I would learn and making it myself. If i I can bake all that I make, I can make Yorkshire pudding.

I sent out an email to the celiac listserv to see if anyone had any good recipes, and viola...one was a total winner! Thank you Vidalia Patterson who forwarded me a recipe from Amy Roberts, you are stars in our house tonight.

The recipe seemed easy enough...no metric conversion needed, so I thought this was the one to try, and I am so glad I did. It worked wonderfully with our dinner of roast salmon, parsnip fries, green beans and herb gravy. I could have eaten all dozen of the puddings myself, they were that good! The insides were soft just as they should be and melted in my mouth.

The ingredients are so simple, it is likely you will have everything on hand if you do any GF baking. I can't wait to make these again!

The following is Amy Robert's recipe, with my notes in italics.

2/3 cup of gluten-free flour mix (I have used Whole Food's 365 all purpose gluten-free flour mix and King Arthur gluten-free multi-purpose flour, both with excellent results)
1/3 cup of corn starch or potato starch (I used potato starch)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
2-3 eggs
(I used 2)
1 cup milk or half & half
(I used 2% milk)
Drippings from roast beef
(I used grapeseed oil)
(I added a tablespoon of melted butter.....just because..maybe to make up for the 2% milk)
Preheat oven to 425'
Combine all dry ingredients well.

Beat eggs separately, add to dry ingredients and mix well with an electric hand mixer. Next, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).

Pour a little beef drippings or oil into each muffin cup. You really just need to line the bottom of each cup for this to work. Then put the muffin tin into the oven and heat until the oil is VERY hot.

Distribute the batter evenly into the 12 muffin cups and bake at 425' for 15 minutes. If the puddings are well risen by then, turn the oven down to 375' and finish cooking them (should be about 5-10 minutes) You can tell by looking at them how moist they are. Just cook until they look right to you.



  1. So glad you liked it. Amy's recipe is genius!! -- Vidalia

  2. Looks yummy, can you give me the name of Amy Roberts cookbook. I am always looking for new gf recipies.