Category Archives: Grain Free

Gluten Free, Grain Free Yorkshire Puddings

Gluten Free, Grain Free Yorkshire Puddings

Roast Beef, Gluten Free, Grain Free Yorkshire Puddings and Roast Potatoes. Photography © Sue Todd Photography

Roast Beef, Gluten Free, Grain Free Yorkshire Puddings and Roast Potatoes. Photography © Sue Todd Photography


I’ve been almost totally gluten free since May 2017.  There have been a few exceptions which haven’t ended well especially of late.  I stopped eating gluten because I was having some massive skin reactions which so far they can’t account for.  It has settled down, I feel so much better and now if I do put gluten in I not only get itchy skin, I get a really upset tummy.  Interestingly despite always loving bread, and craving it when I first couldn’t have it, I now don’t care for it much.  On the odd occasion I do have some ‘if’ its good bread, like made on the premises or at home then I do really enjoy it.  Bought bread?? NOPE, can no longer cope with it. Totally lost the love.  If I do sample I’m always really, really disappointed.   But overall I count that as a good thing.

But Yorkshire Puddings!  How can life be without them?  I have to admit I do love a roast dinner.  It can be lentil loaf, actually I adore a lentil loaf.  But without Yorkshires and at least a couple of roasties I do struggle.  Going out for Sunday lunch is tricky because while a lot of places now cater really well for gluten free they do not make gluten free Yorkshire Puddings.  BUT they are so easy and actually we now prefer them …. So here you go.  Using arrowroot means they are also grain free which is fab.

Roast Beef and Yorkshire Puddings - © Sue Todd Photography 2018

Roast Beef and Yorkshire Puddings – © Sue Todd Photography 2018

Oh and yes you can have a go at them with gluten free flour but we find it doesn’t work so well they don’t rise greatly and they just aren’t the same.  Besides which I’m still toying with the idea of going grain free so that’s not going to help much.

The answer it seems is arrowroot.  Don’t buy it in the supermarket though as its hugely expensive for a tiny sachet of the stuff.  Go to a health food store instead where you’ll be able to buy in 500g packets.

We’ve found that it gives the most fantastic Yorkshire puddings that rise beautifully, taste great and don’t collapse on leaving the oven.


  • 4oz Arrowroot
  • 3 eggs,
  • Salt to taste
  • 180 ml Milk
  • oil, lard or dripping for the tins.


With a conventional oven you’ll need to preheat  230C/fan 210C/gas 8.  Put a drizzle of oil or a smear of lard/dripping in each tin of your Yorkshire Pudding and pop it into the oven to heat the oil through until its smoking hot.

Add the eggs to a bowl with the arrowroot and whisk to blend in. Add a good pinch of salt and whisk again. Then add the milk slowly to make a batter, mixing all the time to avoid lumps and keep mixing until the batter is smooth. If you’ve not used a jug, transfer it into a jug now as it makes pouring so much easier.  Leave it to rest.  You can make this in advance and let it stand until you are ready.

Heat a teaspoon of oil in each well of a pudding tray until smoking hot.

After about 30 minutes, remove the hot tin carefully from the oven and put on a heat resistant surface.   Carefully and evenly pour the batter into the tin and place in the hot oven for about 25 mins.

Your Yorkshire Puddings should be all golden brown and beautifully risen.  Remove from the oven and serve. Enjoy!!

Chicken and Pineapple Kebabs on Cauliflower Rice. © Sue Todd 2017

Chicken and Pineapple Kebabs

Gary made these for me this week and it was a great hit, so much so we have it on the menu again this week.   I know some people hate the idea of fruit and meat together but I rather like it.  The chicken and pineapple work really well together and you get a really good dose of fruit and veggies with this one, especially if you opt for cauliflower rice.

What more can I say, give it a whirl and let me know what you think?

BBQ Sauce Ingredients:

  • 150g ketchup (home-made best of course but ….)
  • 100ml  white wine vinegar
  • 250ml Water
  • 1 onion
  • 1 tsp celery seeds
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tbsp brown sugar
  • Salt and pepper to season to taste
  • Splash of oil to fry the onion off.

Other Ingredients:

  • 2 chicken breasts,
  • 1 red onion,
  • 8 mushrooms
  • 1 red pepper
  • 1/4 to 1/2 a fresh pineapple

Method – BBQ Sauce:

Chop the onion finely.

Take a heavy based pan and put a splash of oil in, put on the heat and then fry the onion until it’s transparent.   Add the wet ingredients then the dry ingredients and stir well.  Simmer for 20 minutes stirring from time to time until the sauce has reduced and is thick.

Set to one side while you prepare the chicken.

Cut the chicken breasts into bite-sized pieces and drop into the sauce.  Leave to marinate for two hours.

Method – Kebabs

If you are using a conventional oven pre-heat to 200C/Gas 6.

Chop the onion, pepper, pineapple and pepper in into large chunks, for threading onto the skewers.

Skewer the chicken with pieces of red onion, mushroom, Pineapple and red pepper, taking each in turn over 4 skewers (2 per person).

Lay the skewers out on a flat baking try and cover with the remaining BBQ sauce.

Place in the roasting oven of the AGA ( or for conventional ovens use 200C/Gas 6) until the chicken is cooked through.

To Serve (serves 2):

Serve on a bed of rice or cauliflower rice.  I love cauliflower rice and am avoiding grains again at the moment so that was what I went for.

You could use other meats or even fish in this.