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.

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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.

Gluten free Yorkshire puddings

Yield: 12 individual puddings

Gluten free Yorkshire puddings

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

  1. 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.
  2. about 30 minutes before cooking the Yorkshires (while your roast beef is resting), heat the oven to 425 F
  3. 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.
  4. Pour the Yorkshire batter into the hot fat in the empty muffin wells - 1/2 to 2/3 full .
  5. 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.
http://realfoodmadeeasy.ca/2013/12/gluten-free-yorkshire-puddings/

 

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Janice Mansfield is a personal chef who specializes in creating customized catering and baking for people with food sensitivities. A recipe developer and baker by day, by night, she enjoys delving into the history of classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.

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