Ok so there are a few old favourites that being a yorkshireman I still crave as these foods have been inbuilt into our culture, one is Fish 'n' Chips though it is relatively easy to get round by using Celeriac or Sweet Potato and making batter from almond flour.
The other old staple that I miss terribly is the classic Sunday Lunch, of course again there are the obvious substitutes for most of the core items, however when it comes to re-creating 'Yorkshire Puddings' I am having considerable difficulty creating anything that comes close.
Am I alone? How many others are suffering this plight? Or even, has anyone cracked the recipe and created perfect pudd's like your mother made?
So keen to find a real solution to this I will acknowledge and promote on our site anyone that comes up with the holy grail that is Paleo Yorkshire's.
asked byPaleo_Works (165)
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on September 29, 2011
at 11:26 AM
Yorkshire Puddings paleo* i just googled this three term and found other blogs and ideas on it. so people seem to be creative about it.
on September 29, 2011
at 12:09 PM
This gluten free recipe looks paleo enough... well in a PHD kind of way. :-) I bet you could get away with making it with light cream or half and half.
Yield : Serves 8-10 Ingredients ?? cup (2oz) rice flour ?? cup (2oz) tapioca flour Pinch of salt 2 eggs, preferably free range 1?? cups milk 2 teaspoons butter, melted Olive oil or pure beef drippings (unless for vegetarians), for greasing pans Directions Preheat the oven to 450??F.
Sift the rice flour and tapioca flour into a large bowl. Add the salt. Make a well in the center and drop in the eggs. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter. Allow to stand for 1 hour.
Grease a hot deep bun pan with olive oil or beef drippings and fill up to half to two-thirds with the batter. Bake in the oven for about 20 minutes. Remove from the tins and serve warm.
on September 29, 2011
at 12:56 PM
Oh, I am totally with you on this one! I shall watch this question with interest. I reckon rice flour might be worth a try but have no idea about the liquid, other than maybe coconut milk?. That said, I used to make a pretty good toad in the hole with soya milk & water, so maybe water on its own would be worth a try. I worry that neither almond nor coconut flour would get crunchy enough... Now, what can I do about my cravings for a lovely cup of Twinings Everyday with milk in it?
on January 13, 2012
at 02:35 AM
Hi there. I hope you don't mind my butting in to your convo, but I was searching for this very thing, and when I came across your posts, I decided to experiment. I had some success, and thought I'd share what I learned.
I used a 30/70 mixture of coconut/gluten free all purpose flour (Red Mill, in case you want to look up nutritional info) whipped in 4 eggs, and added 1 3/4 whole milk; almost doubling the milk because of the ultra-thirsty coconut flour. Not sure if the GFAP flour can be subbed with something else. Ditto for the milk. This may end up being a recipe for a "cheat treat."
The batter looked a bit thin, but I was committed at this point, so I grabbed by muffin pan, and dipped in 2 tsp. of lard. If you can't bear to use lard, you will have to find another fat that withstands high temps. Perhaps clarified butter?
This image shows the batter ready to go into the oven. I thought spooning a tsp. of fat over the top might help brown, and lend a bit of crisp. Look at the way the batter has already started to solidify and stick to the edges of the tin! http://i191.photobucket.com/albums/z32/hicksy1763/photo.jpg
450F for 20 mins produced this. Not too bad for a first attempt. The bottom was quite crisp, even if the top wasn't particularly so. http://i191.photobucket.com/albums/z32/hicksy1763/photo-2.jpg
And here's the inside, still steaming and ready to slurp up loads of Bisto...or not. ;-) http://i191.photobucket.com/albums/z32/hicksy1763/photo-1.jpg
Looking back, I think letting the batter warm up to room temp before baking might help. Another thing I might try in hopes of getting more "lift" is whipping up the egg whites to stiff consistency and folding it into the batter, which works beautifully for paleo pancakes and fish & chips. :-)
Edited to add: I forgot to say that the flavor was good, and all 4 of the men in my household (one of whom grew up eating Yorkshires) were happy with the results. You can detect a slight texture difference from the coconut flour, but it's not objectionable.
on October 24, 2011
at 08:37 PM
Have you tried this: http://prettyinprimal.blogspot.com/2010/12/yorkshire-pudding-its-primal-yo.html