Gluten Free Yorkshire Pudding – Rich and Tender

Name: Gluten Free Yorkshire Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 3 large eggs; 3/4 cup whole milk ((or dairy-free substitute or 1 teaspoon additional fat + enough water to make 3/4 cup)); 2/3 cup Carla's Gluten Free All-Purpose Flour Blend (see above link); 1/2 teaspoon salt; 1/4 cup rendered fat (from beef, pork (or butter or oil))

Photo of a dinner plate of Gluten Free Yorkshire Pudding, chicken, potatoes, and peas

Yorkshire pudding is similar to popovers, but this recipe also includes rendered fat (bacon is my favorite). The fat creates a tender gluten free Yorkshire pudding instead of one that is chewy, like so many gluten free baked goods. The flavor and richness is also boosted, making this an incredible gluten free Yorkshire pudding. Use as a substitute for bread or starch such as potatoes or rice.

Gluten Free Yorkshire Pudding

Similar to popovers, this Gluten Free Yorkshire Pudding Recipe consists of the typical ingredients of flour, milk, and eggs, but in addition, 1/4 cup rendered fat (beef, bacon, or other pork fat) to make a rich and delicious side dish.

Course Bread, Side Dish

Cuisine British

Ingredient Keyword Almond Milk, bacon fat, Carla’s Gluten Free All-Purpose Flour Blend, eggs

Prep Time 10 minutes

Cook Time 10 minutes

Rest Time: 30 minutes

Total Time 50 minutes

Servings 12 Yorkshire puddings

Ingredients

3 large eggs
3/4 cup whole milk (or dairy-free substitute or 1 teaspoon additional fat + enough water to make 3/4 cup)
2/3 cup Carla’s Gluten Free All-Purpose Flour Blend see above link
1/2 teaspoon salt
1/4 cup rendered fat from beef, pork (or butter or oil)

Instructions

Preheat the oven to 400°F.
In a medium-size bowl, whisk together the eggs, milk, flour, and salt, just long enough to combine; set aside for 30 minutes.
Add 1 teaspoon of fat (gluten free bacon fat is my favorite) to each cup of a 12-cup muffin pan. Place in the preheated oven for 5 to 7 minutes (the heavier your pan, the longer it needs to heat).
Remove the pan from the oven and distribute the dough evenly among the cups and return to the oven; bake for 10 to 12 minutes, or until the dough puffs up and turns golden brown.

Carla

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View Comments

Ken says:

August 15, 2024 at 5:58 am

My pounding are always soggy inside why
- Carla says:
  
  August 20, 2024 at 3:33 pm
  
  Ken,
  
  Either you are not baking it long enough or you are not adding enough bread, or too much liquid.
  I hope this helps.
  
  Carla