← Back to Search Results
British
Gluten-Free Yorkshire Pudding

Photo by: Joey DeLeo
Comments: 0
 

Recipe

You now no longer need to forgo those delicious Yorkshire puds—here Rosemary uses rice and tapioca flour with great success. For a twist, add a few thyme leaves, a blob of Dijon mustard, or a few olives.

Yield: Serves 8-10

Ingredients

  • ½ cup (2oz) rice flour
  • ½ cup (2oz) tapioca flour
  • Pinch of salt
  • 2 eggs, preferably free range
  • 1¼ cups milk
  • 2 teaspoons butter, melted
  • Olive oil or pure beef drippings (unless for vegetarians), for greasing pans

Directions

Preheat the oven to 450°F.

Sift the rice flour and tapioca flour into a large bowl. Add the salt. Make a well in the center and drop in the eggs. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter. Allow to stand for 1 hour.

Grease a hot deep bun pan with olive oil or beef drippings and fill up to half to two-thirds with the batter. Bake in the oven for about 20 minutes. Remove from the tins and serve warm.


© 2005 Darina Allen Kearney and Rosemary Kearney
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10. Nutritional information includes 1 teaspoon of olive oil to grease the pan.

95kcal (5%)
43mg (4%)
0mg (0%)
35mcg RAE (1%)
61mg
7mg
3g
2g
0g
14g
47mg (16%)
56mg (2%)
1g (7%)
3g (5%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
desserts-4-today Desserts 4 Today
by Abby Dodge
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-masala American Masala
by Suvir Saran
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
good-to-the-grain Good to the Grain
by Kim Boyce
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?