Gluten Free Yorkshire Puddings

These gluten free yorkshire puddings have been nearly 2 years in the making! I remember spending a very hot Yorkshire Day (August 1st) trying to fathom out how to create a paleo friendly Yorkshire pudding - 6 long hours in front of an oven in the height of summer must be the epitome of madness!

Since then I've learnt a lot more about using paleo and gluten free ingredients, and so these finally came together as quick as a flash! They will never be as light and fluffy as the real thing, but they are pretty good, and have made me and my family VERY happy!

gluten free yorkshire puddings, paleo recipes, great british sunday roast

 Gluten Free Yorkshire Puddings - Nutritional Data

Seriously - Yorkshire dripping in gravy; is there anything better in the whole world? 

Ok, these aren't going to give you anything much at all in the way of nutrition, but they will do your soul good, and sometimes that is all that matters in life!

gluten free yorkshire puddings, paleo recipes, great british sunday roast

 Ingredients for gluten free Yorkshire Puddings (makes 18)

  • 260g tapioca flour 
  • 4 eggs
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp cream of tartar
  • 40ml water
  • 1/2 tsp apple cider vinegar
  • butter, lard or coconut oil


 Instructions

  1. Preheat the oven to 200°C for a fan oven or 220°C for a standard oven.
  2. In a bowl put all of the dry ingredients and mix well.
  3. Put the eggs, water and apple cider vinegar into a jug and whisk to combine.
  4. Make a well in the centre of the flour and pour in the liquid.
  5. Whisk brutally! Then leave to stand whilst you prepare the baking tin.
  6. Put a small knob of fat into each of the cups of a bun tin.
  7. When the oven is hot, put the bun tin on to the top shelf and leave until the fat is smoking hot.
  8. Carefully, pour approximately 4 tsps of the batter into each cup. If you have a small ladle or even an icecream scoop, this will be much quicker and easier than measuring out teaspoons of batter - you want to get the batter into the pan as quickly as possible, whilst the oil is still very hot.
  9. Put the bun tin back on to the top shelf of the oven and cook for between 15 - 18 minutes.
  10. Serve immediately with lots of lovely gravy made from the juices of whatever joint of meat you are roasting.


Why Not Try....

Our fruit crumble is the perfect comfort food dessert to serve after a classic Great British Sunday Roast.




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