Yorkshire Pudding (gluten-free)

I looked forward to dinners at my granny’s house.  She almost always made roast beef, mashed potatoes, steamed vegetables, AND yorkshire pudding.  This last item was by far my favourite and still is a treat when we have it.  It’s a fairly easy batter to make, the trick is in the baking.

Ingredients (makes 12-18 muffin sized yorkshires):

  • 4 eggs
  • 1/2 c tapioca flour
  • 1/4 c potato flour
  • 1/4 c rice flour
  • 2 c milk (dairy or your favourite substitute)
  • pinch of salt
  • 1/4 c pastured lard, beef fat (tallow) or coconut oil


In a blender or mixer, combine all the ingredients except the fat.  Blend well. Place the fridge for at least an hour.

In a metal standard muffin tin, place a 1-2 tsp of fat.  I just estimate the amount using small dessert spoon.  For the fat, I use pastured beef fat (tallow).  Place muffin tin and fat in the oven at 400F and leave it there until the fat is sizzling hot, about 3-5 minutes, then remove from the oven.

Pour the cold batter into the hot fat. Fill the muffin cups halfway.  Place in the oven and bake at 400F for 10 min then without opening the oven door, turn the oven down to 350 and bake for another 15 min.  This is important – DO NOT OPEN THE OVEN – until the end of the cooking time.  Use the oven window to check – they should be golden brown at the end of the cooking time.  If the muffin cups were filled more than halfway with batter, you may find the insides of the yorkshire a little soft but the outside will still be crispy and golden.

If you have leftover batter, repeat the entire process making sure that the batter has been returned to the fridge in between batches.


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