Gluten-Free Yorkshire Pudding
Published by Stewart, Tabori & Chang
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.
Total Timeunder 2 hours
Recipe Courseside dish
Taste and Texturemeaty, rich, savory
Type of Dishbread
- 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
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