Yorkshire Pudding–Gluten-Free and Delicious
When I was making a roast of beef for the family over the holidays, I decided to try to make a Yorkshire pudding like my mother used to make. I tend to pull out heirloom family recipes over the holidays. Of course, I had her recipe but I had to try to make it gluten-free for my family now. I don’t even make beef roast as often as she used to do in the 80’s–things have changed so much!
I’m happy to say that the recipe turned out wonderfully. My family really enjoyed it. I hadn’t planned to post the recipe as it is for a side dish, not a main dish. However, a close friend, who is gluten-free, was visiting, and out of the blue, she said she missed Yorkshire pudding. Needless to say, I whipped up one for her then and there. She also approved of the recipe, so I decided there might be more people out there hankering for this pudding too.
I served it with beef gravy, my friend also serves the pudding with jam or jelly for breakfast. I learned something from this recipe–old recipes are good additions to our meal planning. I also learned from my friend to be open to new uses of old recipes. I hope you and your family enjoys this side dish as much as we did!
Happy gluten-free baking!
- ¼ cup vegetable oil-scant (if using drippings from a roast, add oil to make a scant ¼ cup)
- 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
- 1 cup milk
- ½ teaspoon salt
- 2 eggs
- Measure oil (or drippings and oil) into an 8 or 9-inch square pan. Place pan in hot oven (350 degrees F) and heat until oil is hot. Remove pan and increase oven to 450 degrees F to bake pudding.
- In a medium bowl, beat flour, milk, salt and the eggs with a wire whisk until smooth.
- Pour batter into pan and bake 20-23 minutes. Pudding will be puffy and golden brown. The pudding will deflate shortly after being removed from the oven.
- Cut pudding into square. Serve while warm. Makes 1 9-inch pan of Yorkshire pudding.