Comments on: yorkshire-pudding http://betterbatter.org Eat Freely - Give Freely Mon, 14 May 2012 15:08:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: naomi http://betterbatter.org/?attachment_id=702/comment-page-1#comment-1100 naomi Mon, 23 Apr 2012 14:03:47 +0000 http://betterbatter.org.s57806.gridserver.com/wp-content/uploads/2009/03/yorkshire-pudding1.jpg#comment-1100 Odd - I can see it from the backend. Until I get to the bottom of this, here's the text of the recipe: Yorkshire pudding - an extremely popular English side dish, traditionally served with roast beef - is an important and versatile item in the gluten free cook's arsenal. Made into a large pan, this quick batter bread can make a quick soft 'white bread' or pizza crust, or made into sandwich rolls, for the cook who cannot or does not want to make the more time-consuming yeast breads. Recipe variations are included here. Ingredients 2 cups Better Batter Gluten Free Flour 1 tsp. salt 4 eggs 2 cups milk or water 1/4 cup oil, melted beef fat, or melted shortening for the pan. Instructions It is very important to have a very hot oven for this recipe. Preheat oven to 425 degrees. Pour a little oil, fat, shortening evenly into 12 muffin tins, or use it to grease two cookie sheets, or pour it into a 9x13 inch baking pan. Place muffin tins or 9x13 pan into the oven while it is preheating. DO NOT do this with the cookie sheets! In your electric mixer, beat the flour, salt, eggs, and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing or a very silky, fluffy whipped topping. Working quickly, spoon this mixture into the hot pan or tins, or spoon into mounds on cookie sheets and quickly flatten (to about 1/2 inch) with wet hands, to form 'buns'. Be careful not to burn yourself if using the muffin tins or 9x13 baking pan! Place the hot pans or the cookie sheets into the oven. Bake for the following times: Muffin tins: 15-20 minutes 9x13 pan: 20-35 minutes Cookie sheets: 15 minutes Puddings should be puffed, golden brown, and firm-yet-springy to the touch. Remove and serve immediately or let cool completely and slice for 'bread'. Odd – I can see it from the backend. Until I get to the bottom of this, here’s the text of the recipe:
Yorkshire pudding – an extremely popular English side dish, traditionally served with roast beef – is an important and versatile item in the gluten free cook’s arsenal. Made into a large pan, this quick batter bread can make a quick soft ‘white bread’ or pizza crust, or made into sandwich rolls, for the cook who cannot or does not want to make the more time-consuming yeast breads. Recipe variations are included here.

Ingredients
2 cups Better Batter Gluten Free Flour
1 tsp. salt
4 eggs
2 cups milk or water

1/4 cup oil, melted beef fat, or melted shortening for the pan.

Instructions

It is very important to have a very hot oven for this recipe. Preheat oven to 425 degrees.

Pour a little oil, fat, shortening evenly into 12 muffin tins, or use it to grease two cookie sheets, or pour it into a 9×13 inch baking pan. Place muffin tins or 9×13 pan into the oven while it is preheating. DO NOT do this with the cookie sheets!

In your electric mixer, beat the flour, salt, eggs, and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing or a very silky, fluffy whipped topping.

Working quickly, spoon this mixture into the hot pan or tins, or spoon into mounds on cookie sheets and quickly flatten (to about 1/2 inch) with wet hands, to form ‘buns’. Be careful not to burn yourself if using the muffin tins or 9×13 baking pan!

Place the hot pans or the cookie sheets into the oven.

Bake for the following times:
Muffin tins: 15-20 minutes
9×13 pan: 20-35 minutes
Cookie sheets: 15 minutes

Puddings should be puffed, golden brown, and firm-yet-springy to the touch. Remove and serve immediately or let cool completely and slice for ‘bread’.

]]> By: Mae Miller http://betterbatter.org/?attachment_id=702/comment-page-1#comment-1095 Mae Miller Sun, 22 Apr 2012 01:18:03 +0000 http://betterbatter.org.s57806.gridserver.com/wp-content/uploads/2009/03/yorkshire-pudding1.jpg#comment-1095 This is different, a picture and no recipe. I don't think I need a recipe for popovers since the flour is a cup for cup substitute, but it might be nice for others. They look amazingly good for gluten-free! This is different, a picture and no recipe. I don’t think I need a recipe for popovers since the flour is a cup for cup substitute, but it might be nice for others. They look amazingly good for gluten-free!

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