ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dietary Restrictions»
  • Dietary Restrictions for Health

Gluten Free Yorkshire Pudding

Updated on February 7, 2016

Sunday Lunch

4.6 stars from 5 ratings of Yorkshire Pudding

Coeliacs can have Yorkshire Pud

These traditional accompaniments to a Sunday Roast are usually made with plain flour. Indeed you can use this recipe supplementing the cornflour with wheat flour for well risen puddings although a recipe would usually call for less eggs.

Cornflour has the added advantage of making a smooth, lump free batter mix and it does not detract from the taste at all.

Roast Beef is the number one choice for an English Sunday Roast and it is unheard of to serve this dish without the accompanying Yorkshire Pudding. It's always overlooked for coeliacs who end up without the local delicacy which is a shame as they are so easy to make.

Roast Topside of beef with Gluten Free Yorkshire Pudding
Roast Topside of beef with Gluten Free Yorkshire Pudding | Source

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: 24 puddings

Ingredients

  • 6 Eggs
  • 225 grams Cornflour
  • 3/4 pint Milk
  • Vegetable oil

Making wheat free Yorkshire Puds

  1. Oil up two 12 hole muffin or bun trays and place into a hot oven, approximately 200 degrees centigrade.
  2. Put the eggs, milk and cornflour into a mixing bowl along with a little salt and pepper for seasoning.
  3. Add a tablespoon of vegetable oil.
  4. Use a hand whisk, beat together all of the ingredients to form a smooth batter.
  5. When the bun trays are smoking hot, pour batter into each whole, filling each 3/4 full.
  6. Place the trays back into the oven and cook for twenty to twenty five minutes. The puddings should puff out and be dark brown and well risen.
  7. Avoid opening the oven door during the cooking process.
Roast Beef, gravy and Yorkshire Pudding garnished with Sakura Cress
Roast Beef, gravy and Yorkshire Pudding garnished with Sakura Cress | Source

There is a general rise in the number of people who have food intolerances and are allergic to certain food. In the EU, fourteen food allergens now have to be labelled on food products. Businesses who supply any kind of food, including cafes, restaurants and snack bars, all now have to display information regarding allergens in food. A restaurant must be able to advise a customer, either verbally, or in writing, if a menu item contains an allergen.

Gluten free Yorkshire pudding are suitable for everyone and I think that they are a little bit more crispy and very light. They also rise very well, people won't believe that they are wheat free.

Sunday roast essential

Is Yorkshire Pudding an essential part of a Roast Beef Dinner?

See results

Favourite Sunday Vegetable

What is the must have vegetable for Sunday roast?

See results

How to cook a joint of beef

When cooking beef, always remember to get the oven searing hot by pre-heating for about fifteen minutes. Roast the beef uncovered at 180 degrees centigrade for about ten to fifteen minutes, depending on the size of the joint. This will seal the outside of the meat so the juices do not run out during the cooking process.

Season meat with salt and pepper. I sometimes use mustard or horseraddish or a dried stock cube rubbed into the flesh. Five spice is very complimentary to beef, especially if you are slow roasting it or cooking in a slow cooker.

A lower temperature of about 130 degrees is then fine for cooking the meat. For beef, it is always nice to have it a little bit pink in the centre. Test the temperature by inserting a skewer into the centre of the meat for about ten seconds. Remove skewer and place to bottom lip. This will give you an idea of how much further cooking the joint requires.

Facts about the Yorkshire Pudding

  • According to the Royal Society of Chemistry, a Yorkshire Pudding is not a Yorkshire Pudding unless 4 inches high
  • The first known published recipe was in 1737 although the "dripping pudding" was a staple of the English diet long before then
  • Traditionally the Yorkshire Pudding was eaten as a first course with gravy and this tradition is still followed in parts of the North of England
  • The meat and vegetables would have been eaten with a white or parsley sauce
  • Eating the Yorkshire as a first course was supposedly to fill you up so as to stretch the meat and vegetables which were more expensive
  • In very poor households, the first course may have been the only course as the dripping and blood provided a high calorie meal using just eggs, flour and milk
  • In days gone by, the pudding would have been a much flatter and less crisp version of the puffed up version of today

Comments

    0 of 8192 characters used
    Post Comment

    • RanaKm profile image

      RanaKm 2 years ago

      I've never heard of this one before! Seems interesting though.

      Voted up :)

    • charlie cheesman profile image

      charlie cheesman 3 years ago from England

      I have not tried Gluten free yorkies, great recipe,

      Do I see that your pictures are taken on a kitchen? I can spot a bench with a shine.