Cookstr.com

Gluten-Free Yorkshire Pudding

Updated February 23, 2016
(1 Votes)

0 Comments

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.

Serves10

CostInexpensive

Easy

Total Timeunder 2 hours

Recipe Courseside dish

Dietary Considerationside dish

Mealdinner, lunch

Moodblue

Taste and Texturemeaty, rich, savory

Type of Dishbread

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

Instructions

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.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password