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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%)
 

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