Gluten-Free Yorkshire Pudding

Gluten-free Yorkshire PuddingYorkshire Pudding has always been one of my favourite foods…but not exactly the healthiest when made with all purpose wheat flour. Since I’ve been trying to eat less of that sort of thing, I’ve been trying to think of what I can have instead of sandwiches for lunches and bread with supper. I was trying to come up with something bread-like, but not bread…and then I realized that my recipe for the Dutch Baby is exactly like Yorkshire Pudding, minus the fruit and sugar. I made one as a test to see how it turned out, and it was perfectly light and puffy, crispy on the edges, and slightly doughy in the middle. This can be made into a kind of sandwich if you fold it around the filling, or just ripped apart and eaten as-is.

The trick to getting it light and crispy, as with any Yorkshire Pudding, is to use a really hot pan.

Gluten-Free Yorkshire Pudding
(as a meal, this only serves one, but serves two as a side)

1/4 cup (60ml) oat flour
2 tablespoons (30ml) potato starch
good pinch of salt
2 eggs
1/2 cup (125ml) soy milk
2 tablespoons coconut oil for pan

Place a 9″-10″ diameter pan (frying pan or baking pan) in the oven before preheating to 425°F. The pan should be as hot as the oven when you pour the batter into it.

While the oven is heating, make your Yorkshire pudding batter. Whisk together the oat flour, potato starch and pinch of salt in a medium sized bowl. Crack the eggs into the bowl and mix well with the dry ingredients to a smooth paste, then blend in the milk.

When the oven has reached 425°F, take the pan out of the oven and drop the oil into it. As soon as the oil has melted, swirl around to coat the bottom of the pan, and immediately pour the batter on top. Place back in the oven and bake for 20 minutes without opening the oven door. Serve while hot and crispy!

*Medium oxalate at approximately 8.45 mg for whole serving.

Printable Version:

Gluten-Free Yorkshire Pudding

Ingredients

  • 1/4 cup 60ml oat flour
  • 2 tablespoons 30ml potato starch
  • good pinch of salt
  • 2 eggs
  • 1/2 cup 125ml soy milk
  • 2 tablespoons coconut oil for pan

Instructions

  1. Place a 9"-10" diameter pan (frying pan or baking pan) in the oven before preheating to 425°F. The pan should be as hot as the oven when you pour the batter into it.
  2. While the oven is heating, make your Yorkshire pudding batter. Whisk together the oat flour, potato starch and pinch of salt in a medium sized bowl.
  3. Crack the eggs into the bowl and mix well with the dry ingredients to a smooth paste, then blend in the milk.
  4. When the oven has reached 425°F, take the pan out of the oven and drop the oil into it. As soon as the oil has melted, swirl around to coat the bottom of the pan, and immediately pour the batter on top.

  5. Place back in the oven and bake for 20 minutes without opening the oven door.
  6. Serve while hot and crispy!
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