Gluten-Free Yorkshire Pudding With Mixed Mushroom R

Name: Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pudding; 140 grams gluten-free flour; 4 pieces eggs; 200 milliliters milk; 120 milliliters sunflower oil; For the Ragout; 300 grams assorted fresh mushrooms, cut into chunks; 3 tablespoons olive oil; 1 piece shallot, finely chopped; 6 pieces cloves garlic, finely chopped; 25 grams gluten-free flour; 250 milliliters vegetable stock; 1 pinch Salt; 1 pinch Pepper; 7 pieces fresh parsley

Servings: persons

For the Pudding
140 grams gluten-free flour
4 pieces eggs
200 milliliters milk
120 milliliters sunflower oil
For the Ragout
300 grams assorted fresh mushrooms, cut into chunks
3 tablespoons olive oil
1 piece shallot, finely chopped
6 pieces cloves garlic, finely chopped
25 grams gluten-free flour
250 milliliters vegetable stock
1 pinch Salt
1 pinch Pepper
7 pieces fresh parsley

1
Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallots until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1-2 minutes. Sprinkle the flour over the pan and roast for a minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper.
2
Heat oven to 210C/410F.
3
Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
4
In a bowl, combine flour and eggs until smooth.
5
Gradually add milk and mix until lump-free.
6
Pour the batter into a pitcher.
7
Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole.
8
Bake for about 20-25 minutes.
9
Fill each muffin with the prepared ragout and garnish with fresh parsley.

913

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Pudding, 140 grams gluten-free flour, 4 pieces eggs, 200 milliliters milk, and more.

Yes, Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions