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  • Scott Adams
    Scott Adams

    Yorkshire Pudding (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Amy Roberts.

    (Makes 12 regular sized muffins)

    Ingredients:
    2/3 cup of gluten-free flour mix
    1/3 cup of corn starch or potato starch (we used corn starch)
    ½ teaspoon salt (or up to 1 teaspoon to taste)
    ¼ teaspoon gluten-free baking powder
    ¼ teaspoon xanthan gum
    2-3 whole eggs
    1 cup milk or half & half
    Drippings from roast beef (or use vegetable oil)

    Directions:
    Preheat oven to 425F.

    Mix all dry ingredients well.  Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer.  Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).

    Pour a little beef drippings into each muffin cup.  I use about 1 tsp, in each, but we like ours "greasy".  You really just need to line the bottom of each cup for this to work.  Then put the muffin tins into the oven and heat until the oil is VERY hot.

    Distribute the batter evenly into the 12 muffin cups and bake at 425F for 15 minutes.  If the puddings are well risen by then, turn the oven down to 375F and finish cooking them (should be about 5-10 minutes)  You can tell by looking at them how moist they are.  Just cook until they look right to you.


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    My 6 year old loved these ... she was so sad that she would miss out on her Yorkshire pudding with roast so I made her a batch ... so good that I'm making more, freezing them and using them instead of gluten free buns for her!!! Tomorrow she's having a Yorkshire pudding roast beef sandwich in her lunch. So thrilled to find a "bread" she likes. Now to try to make gluten free gingerbread for her class project!!!

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    Guest Kerri-Anne Janzen

    Posted

    Awesome, first time and they turned out perfect, even better than regular ones. And the roast beef sandwich idea is great, yes...more gluten free yummy choices!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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