Yorkshire pudding is a classic British dish that pairs beautifully with roasts, gravy, or even as a standalone side. It's made with just 5 ingredients! Let's enjoy making a classic Yorkshire pudding that's also gluten free!
Making Yorkshire pudding gluten free
When I think of pudding, I think of a delicious sweet dessert and treat! Yorkshire pudding is not that. In England, Yorkshire pudding is often served with roast beef and are almost always served together.
Back in the day, meat was served very sparingly, so in order to take the edge off ones appetite, Yorkshire pudding was served before the meat so a person felt more full and ate less meat!
We are making this recipe as part of our Harry Potter day. It's perfect for book club get togethers, parties, holidays and more! Serve it with our fun Honeydukes chocolate bon bons!
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Ingredients
To make the pudding batter you will need:
- Flour
- Eggs
- Butter
- Milk
- Oil or beef drippings
- Salt (optional)
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). Place a muffin tin or Yorkshire pudding tray in the oven to heat up.
- Prepare the Batter: In a mixing bowl, whisk together the gluten-free flour and salt.
Gradually add the milk and eggs, whisking until smooth and lump-free. Let the batter rest for 15-30 minutes to allow the flour to hydrate fully. - Heat the Fat: Remove the preheated tray from the oven. Add about ½ teaspoon of fat to each cavity and return the tray to the oven until the fat is sizzling hot.
- Bake the Yorkshire Pudding: Quickly pour the batter into the hot fat-filled cavities, filling each about halfway. Bake for 20-25 minutes without opening the oven door. The puddings should puff up and turn golden brown.
- Serve Immediately: Yorkshire puddings are best served fresh out of the oven, paired with your favorite roast and gravy.
Substitutions
Here are some handy substitutions for any dietary needs or preferences you might have:
- Flour: You can use regular all purpose flour if needed, or use gluten free flour if needed.
- Dairy free: Substitute dairy free milk and dairy free butter.
- Vegan: Use plant based milk and plant based butter.
Storing and reheating
Once your pudding has cooled, you can freeze them in an airtight container. Reheat in a 350°F (175°C) oven until warm and crispy. You will want to reheat them in the oven as the microwave can make them soggy.
Tips
- Preheat Everything: A hot oven and tray are essential for achieving the iconic puffed-up structure.
- Avoid Overmixing: Overmixing can make the batter dense. Aim for a smooth consistency without excessive whisking.
- Beef drippings yield the most authentic flavor, but other fats can work well in a pinch.
- Don't Open the Oven: Opening the oven door during baking can cause the puddings to collapse.
- Rest the Batter: Allowing the batter to rest improves its texture and rise.
FAQ
Ensure your oven and tray are preheated. The batter must hit hot fat to create steam, which is crucial for the rise.
Yes, you can prepare the batter a few hours ahead. Store it in the fridge and give it a quick whisk before using.
A blend containing rice flour, tapioca starch, and potato starch provides the best results. Avoid using single flours like almond or coconut as they can alter the texture.
Yes, you can use a regular muffin tin, popover pan, or even a cast-iron skillet. Just ensure it's preheated and the fat is hot.
Yorkshire Pudding Gluten Free Version
Equipment
- muffin pan
Ingredients
- 1 cup all purpose flour can substitute gluten free
- 3 large eggs
- 1 cup milk
- 2-3 tablespoons oil or beef fat drippings
- ½ teaspoon salt
Instructions
- Preheat: Preheat your oven to 425°F (220°C). Place a muffin tin or Yorkshire pudding tray in the oven to heat up.
- Make Batter: In a mixing bowl, whisk together the gluten-free flour and salt. Gradually add the milk and eggs, whisking until smooth and lump-free. Let the batter rest for 15-30 minutes.
- Heat Fat: Remove the preheated tray from the oven. Add about ½ teaspoon of fat to each cavity and return the tray to the oven until the fat is sizzling hot.
- Bake: Quickly pour the batter into the hot fat-filled cavities, filling each about halfway. Bake for 20-25 minutes without opening the oven door. The puddings should puff up and turn golden brown.
- Serve: Serve the Yorkshire puddings immediately while they are hot and crisp.
Notes
Nutrition
Recipe adapted from the Harry Potter Cookbook
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