Posted By Kimberly Turner on Nov 18, 2018 in Baking, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Easter, English, Entertaining Guests, Ethnic Foods, Featured, Fruit & Vegetables, Gluten Free, Holidays & Events, How To Cook, Roots & Tubers, Side Dishes, Thanksgiving, Tiger Nuts, Veggies, Western European Food | 0 comments

Try baking Gluten Free Tiger Nuts Yorkshire Pudding with your next roast beef!

Just because you may be cutting gluten out of your diet, doesn’t mean you have to suffer without your beloved Yorkshire Pudding.

Also, if you’re entertaining over the Holidays, and want to cater to your guests’ dietary restrictions, this is a fabulous & impressive side dish that will surely satisfy everyone.

Here’s why…

Gluten Free Tiger Nuts Yorkshire Pudding:

For this recipe, I use Organic Tiger Nuts Flour. Not only is it gluten-free, it’s also nut-free, cholesterol-free & dairy-free. This flour is very versatile because of its light texture.

Review Show: Organic Tiger Nuts Flour

Tiger nuts aren’t nuts at all – they are little tubers that grow under the ground, like potatoes or carrots do – making them perfect for those with nut allergies. Not only that, tiger nuts are full of vitamins & minerals, and are perfect for most diets & for those who have dietary restrictions.

Cooking Show: Why Are Tiger Nuts Paleo Perfect?

Tiger nuts have the slight flavor or coconut, and are perfect for sweet & savory dishes!

Type: Side Dish

Prep Time: 10 minutes
Bake Time: 20-30 minutes
Yield: 1 dozen

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1/2 cup milk
1/2 cup water
2 large eggs
7/8 cup tiger nuts flour
1 pinch sea salt

Instructions:

With a hand mixer, beat water, milk, eggs, flour and salt, all of which should be room temperature.
- Tip: It works much better at room temperature.
Coat bottom of regular-sized muffin pan with beef drippings, if you have them. If not, then use butter, or other meat drippings.
Heat pan in 450 degrees F oven until drippings/butter are sizzling – less than 5 min.
Pour batter into muffin pan. Should fill 12 muffin reservoirs 1/3 full.
Bake in a 425 degrees F oven for 5 min. Then, reduce heat to 350 degrees F for about 15 – 20 min.
- Tip: When ‘Yorkies’ are puffed up, golden brown and firm, they are done.
Take them out of oven, and let sit for about 2-3 min.
Slide a small, sharp knife around the edges of each muffin reservoir. Then, turn them out, so they do not stick to the pan.