Making gluten free Yorkshire Pudding turns out to be not that difficult. When I was growing up my mom certainly cooked roast beef for dinner but she never made Yorkshire Pudding.
She never made it, I never made it. Funny how that happens.
I don’t often cook a big piece of meat either…it always seems so risky. Timing is crucial and I can choose other dishes that are much more forgiving (chicken anything).
But I am always up for a culinary challenge so when my husband wanted to cook a prime rib dinner I decided to make gluten free Yorkshire pudding. I have actually made them before but they weren’t memorable. I never did the necessary work; research, recipe adjustments, taking notes, making them again etc.
Well, this time I did just that and here is what I learned.
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Gluten free or not these are the important points:
I love it when unexpected and delicious things happen in the kitchen.
The day after our prime rib dinner I saw a lonely little Yorkshire pudding in a container. I thought, I’m making that into a prime rib slider! I put a dab of horseradish cream sauce and a tiny piece of meat dipped in au jus, and sandwiched it into the Yorkshire pudding. Divine!
To make the horseradish cream sauce I mixed ¼ cup horseradish with 1 cup sour cream, 1 Tbsp lemon juice and ½ tsp salt.
Today I think one of my favourite pieces of kitchen bakeware is the mini muffin tin. It made these Prime Rib Sliders and it also makes those Brazilian cheese buns, two-bite brownies, and so much more.
As always follow the recipe instructions closely for best results. Let me know in the comments below if this recipe worked for you.
|⅔ cup gluten free flour mix (I used my mix)|
|⅓ cup potato starch|
|½ tsp salt|
|¼ tsp baking powder|
|¼ tsp xanthan gum|
|1 cup half-and-half (12-18% milk fat)|
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