English Yorkshire Pudding {It is unfortunate that about 95% of British people eat everything that is bad for you. Fish and Chips, Black Pudding, Bangers and Mash just to mention a few

[Yvonne (Vonnie) Mostat, RN]

Pre-Heat the oven at 110C or 425F

Spray your muffin tin, or  if you are fortunate to find one - get the  six pan official Yorkshire pudding tins if you are fortunate to find one

Spray the pan with one of the Coating sprays  [Don't want to give one company the credit for their Oil Spray)

Beef Roast    (if you can afford it) or use a leg of lamb or a Rump of pork.In a bowl mix our gluten-free Flour, adding the 4 Well beaten eggs

Ensure you have your oven hot enough to create a tasty gravy,{likely 400 degrees) Cook your roast until it is tender. We use the meat thermometer. It is well worth it, and roast beef is so 

expensive  you do not want your meat to be overcooked.  (We always play "Hide and Seek" with our garlic cloves. If you are not fussed, you are really missing a tasty treasure. If you can find

VELOUTINE on your grocery shelves, jump at it.  It is a gravy mix in the brown, and a white sauce mix with the white Veloutine.  I usually brush on some Mazola Oil or Olive Oil. (You are not trying 

to make the roast swim in it. Use enough to create more flavor. Heard a suggestion a month ago about Sprinkling the roast with a seasoning mix, but be sure it does not contain Gluten. and also laying some mint leaves on top of your roast lamb. Have always made a mint sauces for the roasting lamb, but never thought of laying the leaves across the top of the roast. (If you are a person that likes to "flip" their roast; this process is lost half way through.

IN A BOWL mix or whisk the eggs, milk and water. I still use my little mixer.... since I found out that overbeating does not see to bother Yorkshire Pudding.

Sift  A  "One to One"  Gluten Free flour mix  {| HAVE ONLY TRIED THE Bob's Red Mill One-to-One, and the King Arthur Flour.  If you can find the Robin Hood Flour mix in your great Country, I know Yorkshire Puds. turn out well with that mix also.  Add  95mn of milk and 75 ml of water. .

Heat your puffin pan or Yorkshire Pudding pan in your nice hot oven.  Some people pour the oil right into the tins prior to adding the Yorkshire Puds., Do this at your own discretion!. My Mom was a Pro at this.  It needs about a teaspoon of oil in the bottom of your baking pans to pre-heat the pans, not burn down the house proportions. Pour your batter into the hot tins,, being very careful not to burn yourself.  If you are heating this at 400 degrees and spill or spatter any of that oil you are not our responsibility.

(Nothing nicer than the smell of a roast beef for "after church" on Sunday.  And, complaints, sniffs, and NUTRITIONAL VALUE:)

NURTIONAL VALUE:   Likely the eggs)

Yvonne (Vonnie) Mostat

Retired Nurse, Freelance Journalist Journalist for:

 The Celiac Journal of Gluten Sensitivity

[Scott Adams]

Another great one, thank you!