As another year winds down, the mood on Social Media turns melancholic as people begin reflecting on the past years achievements, what the biggest gaffes on twitter were, the year’s tech hits and misses, and whether the year ahead holds any sea changes (rumour haz it the kidz r not diggin the facebook any more!)
In the food blogging world, top ten recipe posts abound, and the personal development blogosphere is rife with posts that begin with “the (XX) things you can do to improve (YY)”. I promise you will see none of that here on Real Food Made Easy! (Do I sound weary?! its because I am … a little bit 😉 ).
This holiday season has been a tough one in a number of ways. This Xmas marks the 5th one since we lost our son Adam, and while time sloughs off some of the rough edges of loss, it never really heals over, and always seems a little more raw and exposed during the holidays. Five years seems particularly poignant and charged, for no reason in particular, and we’ve found some solace in stepping back from the fray a bit.
[gard align=center]
I’ve also been a bit more frantic w0rk-wise than usual, waiting for my baking space to pass through the necessary hurdles, so I can move in and get a proper start on things. Being in limbo whilst everything else is going a full-tilt is discombobulating, to say the least! In addition, we’ve been waiting to hear about Jeffrey’s surgery date – originally slated for early October, now for January (with the proviso that an emergency case could still bump him back!). That combined with other less major encounters 0f a personal sort over the holidays have made for a considerably less perky than usual disposition on my end ;).
So crankiness, and my personal gripes with the linkbaiting “top XX” kind of blog posts aside, I was scrolling through some of my own 2013 recipe posts over on Google+, and realized, to my chagrin, that this one in particular, had never made it to the blog even though its pretty much a standard now!!!
… And seeing as its nearly New Year’s Eve, and there’s nothing more spectacular (and easy) to start the year off with, than a Prime Rib Roast! and nothing goes better with a nice Roast Beast, than Yorkshire puddings, here you go! May your 2014 be filled with love and kindness (and a Yorkshire pudding or two!)
The method for doing these up Gluten Free is very similar to the method I always used for wheaty Yorkshire puddings. I mix up the batter in the blender, let it stand for at least 60 minutes so the flour is fully hydrated (for maximum stretch), start with a HOT baking pan, with hot beef drippings (duck fat also works great), and fill the pans no more than 1/2 way, otherwise there is too much mass for the delicate structure to support.
Ingredients
- 1/3 cup brown rice flour
- 1/3 cup cornstarch
- 1/3 cup tapioca starch
- 1 tsp potato flour
- 2 T sweet rice flour
- 1/4 tsp xantham gum
- 1/2 tsp salt
- 1 1/4 cups half and half
- 4 eggs
- 2 T melted butter
Instructions
- Place all ingredients in a blender and blend on medium-high speed for about 60 seconds until the mixture is smooth and the consistency of a crepe batter. let stand at least 60 minutes before making the Yorkshire puddings.
- about 30 minutes before cooking the Yorkshires (while your roast beef is resting), heat the oven to 425 F
- When the oven is hot, preheat an empty muffin tin for about 5 minutes. Add in 1 tsp beef drippings OR duck fat, and heat for another 5 minutes.
- Pour the Yorkshire batter into the hot fat in the empty muffin wells - 1/2 to 2/3 full .
- Immediately put back in the oven at 425F for 20 minutes. Lower heat to 350F and bake for another 5-10 minutes. The centres should be just barely set, but still nice and moist inside.
Latest posts by Janice (see all)
- Holiday Baking - November 21, 2016
- Esquimalt Farmers Market – November 13, 2016 - November 2, 2016
- We’re growing!!! - September 15, 2016
Hi Janice – when you say “half & half” – do you mean half milk+half cream; or half milk+half water?
Thanks for the question Carol. Half and half comes as a dairy product here – its half milk and half cream (about 10% milkfat). For these, you could easily use the same volume of whole milk instead, or to keep the richness of the half and half, use a ratio of 1 C milk with 1 T melted butter to make enriched milk, OR just substitute evaporated milk.
Jane, I really like your recipes and respect you as a chef. I can’t wait to try these. Did you realize that on my cell phone, images of you, a sideways G, and the word reply are so large they completely hide the comments?
thanks for letting me know re. the display Sue – what kind of mobile do you have? and what O/S is it running?
Just made your Yorkshire Pudding recipe to bring to a friend’s house for dinner tonight, as she was making roast beef and our son has a wheat allergy. They turned out so delicious! Thank you for sharing the recipe. I will definitely make them again, as they were a childhood favourite of mine. Often gluten free alternatives are not nearly as tasty as the wheaty original, but in this case that wasn’t true. They were a hit — completely devoured, and took me back to my childhood. Cheers!
Hooray for childhood food memories Lori! So happy the recipe helped make your dinner complete 🙂