WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, November 22, 2012

Gluten free,Corn free,Dairy free Yorkshire Pudding



Rosemary Infused Yorkshire Pudding gfcfsfdf


So Turkey Day is here and I am already planning Christmas! We ALWAY get a prime rib roast- in past years that has meant cutting the grocery budget, or cold showers, but we always get a PRIME RIB ROAST! :-) What is prime rib roast without yorkshire pudding? Abby never has tolerated beef well,but she ALWAYS eats a piece of the rib roast- she has always said it is well worth the misery that follows. This year however, I am not sure she is up for it. But I figured I could at least attempt making yorkshire pudding that was safe for her. Just using grapeseed oil just doesn't give it any flavor. So I figured since we coat the rib roast in fresh rosemary why not flavor some oil with fresh rosemary(bush out back)? It worked and I hate to admit it, but I think this gf recipe turned out way better then many of the previous recipes we have tried. Very good! Even Sara who can "sense" a gluten free substitution 5 miles away and snobs it said this was really really good! Now, I am thinking we should eat yorkshire pudding more often then just Christmas- Not a good idea! This is NOT low calorie, but sure is tempting!

NOTE: I did try a few with just coconut oil instead of the rosemary oil, I wanted to see if it would work as I do try to use coconut oil when I can. The puddings did not cook as well as they did with the grapeseed.


INGREDIENTS

2/3 cup of gluten-free flour mix
1/3 cup of potato starch
1/2 tsp. salt
1/4 tsp gluten-free/corn free baking powder
1/4 tsp guar gum
3 whole eggs
1 cup coconut milk(I needed another couple tablespoons, will depend on your flour blend)
Rosemary Oil or drippings from roast beef

ALL ABOUT ROSEMARY- Had to add this bit about rosemary and how it can benefit your health. Indulge in this herb whenever you can.


Health Benefits
The wonderful smell of rosemary is often associated with good food and great times. But it could just as easily be associated with good health. Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. So, the next time you enhance the flavor of some special dish with rosemary, congratulate yourself for a wise as well as delicious choice.

Description
It is not surprising that the taste and aroma of the herb rosemary, historically used for strengthening the memory, is unforgettable. Rosemary has a unique pine-like fragrant flavor that is balanced by a rich pungency, a combination that evokes both the forest and the sea. Its memorable flavor and unique health benefits makes it an indispensable herb for every kitchen.

Rosemary grows on a small evergreen shrub belonging to the Labiatae family that is related to mint. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside.


DIRECTIONS

First The Rosemary Oil
a few fresh twigs of rosemary.
1/2 cup grapeseed oil

In a glass measuring cup use scissors and cut your rosemary finely into the cup(this helps release flavor) then pour 1/2 cup grapeseed oil in. Cover and zap in the Microwave(or heat on the stove top just till hot)for aprox 1 minute. Done- set aside and allow the rosemary to steep.

Preheat oven to 425ºF
Mix all dry ingredients well.
Beat eggs separately, then add to dry ingredients.
Mix well with a hand mixer.(or blender)
Add the coconut milk and beat for three or four minutes. You want it very smooth. The batter will be pretty thick, thick as boxed cake batter, but you should still be able to pour it, slow pour is okay, but if it is too thick to pour add another tablespoon or two of coconut milk(I think this is variables in gf flour blends.) You do not want this too thin either. Set aside while you finish your oil.

Using a fine mesh strain the oil into a fresh container to removed the rosemary. Now put about 1 tsp(a little less)of your rosemary oil into each cup of a standard muffin tin.

(or you can use 1 tsp of beef drippings into each of 12 muffin cups.)

Heat the muffin tins(with the oil in them) in the oven until VERY hot.(you want your batter to sizzle when you pour it in)
Divide the batter evenly into the 12 muffin cups.(less is better then too full, mine turned out best 1/2 to no more then 3/4 full)
Bake for 15-17 minutes.
Puddings will be well risen and golden brown.


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