It’s not always the person living gluten-free who’s making the gluten-free meals. When you’re loving and feeding someone who eats gluten-free, doing something special like making dinner also means taking special care around ingredients, techniques and recipes. Luckily, if you’re thinking ahead to Valentine’s Day, we’ve got an awesome GF version of a classic romantic dinner for you today, brought to you by one of our loved ones. It’s Yorkshire puddings and gravy!
My sweetheart (founder of GFYYC, Tessa May Marr) grew up loving Yorkshire Puddings and once she went gluten-free, she gave them up. But I love that woman, and I don’t want to see her give up anything she loves, so I’ve made it my mission to master the gluten-free Yorkie. And I think I’ve done a pretty damn good job (if I do say so myself). This recipe is modified from It’s Time to Burn and I whipped up a beautiful roast beef and some brussels sprouts to accompany.
Yorkshire Puddings (adapted from It’s Time to Burn)
100g gluten-free flour (I used Cup4Cup, which has been recommended on GFYYC before!)
4 medium-sized eggs
Oil, for cooking
Preheat your oven to 425F. Fill each muffin tin approximately 1/4 full with oil, and when the oven is hot, put the muffin tin in the oven and allow the oil to get HOT (just starting to smoke).
Sieve the GF flour into the bowl to create a batter. Whisk together with the eggs and milk.
Don’t be a hero! Use oven mitts to carefully remove the muffin tin with the very hot oil from the oven and immediately ladle the batter into each tin, filling them to the top. Immediately place the full tin back into the oven and bake until the puddings have risen considerably above the top of the muffin tin. Serve immediately!
What are Yorkies without gravy? I adapted this recipe from Food.com in order to have the classic Yorkshire pudding experience.
Lazy Man’s GF Gravy (adapted from Food.com)
2 tablespoons butter
3 tablespoons cornstarch
2 cups GF chicken or GF beef stock
3-4 tablespoons of red wine (optional)
Garlic salt and pepper to taste
Melt the butter in your saucepan over medium-high heat. Whisk in cornstarch and continue to cook for 1 minute. While you continue to whisk, add the stock and the red wine and whisk until it’s completely added (this helps to avoid lumps). Reduce the heat to medium and cook until the sauce has thickened – keep stirring to avoid lumps. Add garlic salt and pepper to taste.
Along with our delicious Yorkies and gravy, we had roast beef, roasted potatoes and brussels sprouts – use your favourite recipes, or visit GFYYC’s Pinterest to explore recipe options!
For a meal like this, look for a medium to full-bodied red (Bordeaux, Rioja, Shiraz/Syrah or Cabernet Sauvignon). More information on pairing wine with food can be found at this link.
For dessert ideas, visit our huge GF Desserts Pinterest page for everything from cakes to cookies to easy pies!
Bon appétit and happy Valentine’s Day!
Our thanks to special guest blogger James!