INGREDIENTS:
Red pepper flakes
1 cup gluten free all purpose flour
¼ tsp Xantham Gum
½ tsp Salt
1 ¼ cups lukewarm milk
4 eggs
2 tbsp melted butter
High smoke-point oil such as avocado oil
Optional:
Black pepper
GF YORKSHIRE PUDDINGS
Preheat the oven to 415 degrees Fahrenheit. Pour your high smoke point oil into popover tins
(or muffin tins) in order to cover the bottom of each tin. Preheat the tins in the oven while you
prepare your batter. Combine the flour, xantham gum, and salt in a bowl (Optionally, add black
pepper and red pepper to taste). Melt butter in a small saucepan and then add the milk, slowly
heat up until warm. Slowly stream the butter and milk mixture into a bowl of beaten eggs,
whisking the mixture to combine as you add it. Slowly spoon in the dry ingredients to the wet
until fully combined and the batter is smooth. Once the tins are preheated, remove them from
the oven and carefully pour your batter in order to fill each tin ⅓ of the way. Bake for 25
minutes at 415 degrees and then for 15 minutes at 365 degrees. Do not open the oven during
any point of the baking process as the change in oven temperature may deflate your Yorkshire
puddings. Remove from the oven and serve immediately.
THE PLATE:
Ladle a generous pond of Sweet Potato Puree onto the plate and gently place a serving of tri-tip
on the top. Arrange asparagus and Yorkshire puddings on the plate. Garnish with parsley and
enjoy!
Country/Culture: The England
Meal Course: Snack/ Soup
Difficulty:
Number of Servings: 6
Aidan Pitt
CHEF'S NAME
Prep Time Cooking Time
20 mins 40 mins
Steps for GF Yorkshire Puddings
Chef Aidan Pitt,
Sous Chef
International House
Berkeley, California
22
