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Yorkshire Pudding (Gluten-Free)

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)

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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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4 Responses:

 
audrey
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
28 Nov 2010 6:49:10 PM PDT
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!!!

 
Julia P.
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said this on
23 Jan 2011 8:55:49 PM PDT
These were great. Very Yorkshire pudding tasting. Very slight differences in taste and texture from the gluten-ful original, but minor ones.

 
Carrie A
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said this on
03 Apr 2011 4:03:38 PM PDT
Easy recipe. Worked first time I tried it. Will try for hotter fat and more rise next time. Very authentic taste and really yummy. Thank you.

 
Kerri-Anne Janzen
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said this on
08 Jan 2012 12:10:49 AM PDT
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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Ditto. However, this is what I can never understand about gluten free food. (see the bold bits which I've taken from the article) "We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten. Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more,? I wonder why what so much of what I eat that's gluten free doesn't have added vitamins - we of all people need fortification in our cereals and bread, surely?

Yeah we learned that the hard way. I am inclined to think (as I did initially) that it was JUST the Cheerios but as time is passing and she is not bouncing back I am worried that we need to strip away dairy again for a while.

Oh I have no issue with being dairy free personally but tell that to a 13 year old. We both went gluten-free at the same time and it has been mindlessly easy for me. But I am easy about food and no real food issues. I am far more adaptable. She comes to the table with her own unique set of issues that complicate just easily transitioning to dairy free versions of much loved favorites. To most they are jst that "substitutes" to her they are completely different foods and ones that she has no interest in eating. They don't satisfy her need for XYZ. It is like craving an apple and someone handing you a fish. For her anyway! LOL!

I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.