Yorkshire pudding - Dairy & Gluten Free
Yorkshire Pudding is the traditional English accompaniment to Roast Beef. I can't remember a Christmas without Yorkshire Pudding & Roast Beef as I was growing up. Actually the recipe for Yorkshire Pudding (which is a pan-baked bread, and not a pudding at all) is the same as the Popover recipe. Even in England I have been served popovers when I ordered Yorkshire Pudding.
The recipe below is my dairy and gluten free adaptation of one in the Joy of Cooking. It's not perfect. The middle barely raised and it looked a bit strange, but my husband came back for seconds and thirds! And, as any gluten-free wife knows the proof of the pudding (or any recipe) is in the eating!
There is NO baking powder (or other leavening) in Yorkshire Pudding (& I don't recommend trying it - the consistency changes to cake-like), so all ingredients must be room temperature for the maximum puff or rise.
Hint: Place eggs in a dish of hot water to quickly bring to room temperature. Pour 1/2 cup of milk & place cup on counter while you prepare your ovenproof dish and measure your other ingredients (or warm the milk slightly in a small pan).
Preheat oven to 400 F.
Place about 1/4 cup butter or coconut oil (NO cholesterol! - good fat!) or half of each into 9"x12" or slightly smaller ovenproof dish. Five minutes before you are ready to add the batter, place the dish in the oven to heat the butter-oil mixture.
Sift into a bowl:
7/8 cup Red Mill Gluten-Free All Purpose Flour
1/8 tsp. salt
1/4 tsp. xanthan gum (added to replace gluten)
Push the flour mixture away from the center to create a well (a narrow valley or hole), into which pour:
1/2 cup almond milk (or other non-dairy milk)
Stir in the milk.
Beat until fluffy:
2 room temperature (preferably free range) eggs
Beat them into the batter.
1/2 cup water (room temperature - NOT cold!)
Beat or whisk the batter well until large bubbles rise to the surface.
Pour the batter onto the hot butter-coconut oil mixture. Place the ovenproof dish into the oven. Be careful not to slam the door or disturb the dish. Avoid opening the oven door until the Yorkshire is done (or almost done).
Bake for about 20 minutes at 400 F. Then reduce the heat to 350 F and bake 20 - 30 minutes longer. Serve at once with roast beef drippings (au jus) or gravy.
This is not a pretty dish, but it is good. The sides of my Yorkshire rose nicely, but the middle rose only slightly and then collapsed when I removed it from the oven. "It's all good," as they say, because it tastes good!
I have altered and/or created many other recipes to accommodate my gluten free diet. I hope you will enjoy sampling my gluten free recipes and feel free to send me yours!