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A Gluten Free Sunday Roast Dinner: Beef and Yorkshire Pudding

When I first found out that I was gluten intolerant I felt like life as I knew it was ending. Food is associated with so many fond memories, Christmas, Thanksgiving, Easter, and Sunday Dinners. I now realize that family gatherings do not have to involve gluten and can be filled with all of the same foods that we used to enjoy together. My favorite Sunday dinner was and is: Roast Beef, Yorkshire Pudding, Asparagus and Smashed Potatoes. Here are my recipes:

Roast Beef

A roast beef is naturally gluten free so you just need to be careful what you add to it. To prepare a gluten free roast I use a few simple ingredients: oil, butter, salt and pepper.

Pre-heat your oven to 300 degrees. Meanwhile heat a pan on the stove between medium and high heat, add oil (oil should be almost smoking). Sear the roast on all sides until it is brown (this seals in the juices), sprinkle liberally on all sides with salt and pepper. Place a large knob of butter in your roasting pan and place your seared roast on top. When the oven reaches 300 put the roast in opening the oven every ten minutes to spoon the melted butter over it. When the internal temperature of the roast reaches 150 degrees remove it from the oven. The cook time will vary based on the size of the roast. Allow the roast to rest for 10 to 15 minutes before slicing it.  Keep the pan drippings and melted butter to cook your vegetables in.

Gluten Free Yorkshire Pudding

Start by making sure that you have the following blend of gluten free flour mixed and on hand:
1 1/2 cups Potato Starch
1 1/2 cups Sorghum Flour
1 cup Tapioca Flour

Place your oven rack in the center and preheat your oven to 450 degrees.
In a blender combine the following:
3 room temperature Eggs
1 cup Milk also at room temperature
1/2 a cup plus 1 Tablespoon of the above Flour Mix
1/3 a cup Potato Starch
1 Tablespoon melted Butter
1/2 teaspoon Salt
1/4 teaspoon Xanthum Gum

Heat your muffin tin coated with a small amount of oil in the oven at 450 degrees for about 5 min. Remove the hot pan from oven and fill each cup to approximately 2/3 full with the batter which should be about the consistency of crepe batter.

Bake for 20 minutes at 450 degrees. At the 20 minute mark drop the temperature to 350 degrees and bake until the sides peel in (approximately 10 to 15 minutes). Allow the Yorkshires to rest for five minutes and serve warm.


Wash and trim your asparagus. To trim you will take each piece and bend it, it will snap where it needs to be cut. Discard the bases and keep the spears.

Heat a frying pan (one deep enough to accommodate your asparagus), to medium heat. Lay the asparagus flat and cover with water. Bring water to a boil and boil until tender but not mush (3-7 minutes). Drain water and return asparagus to the pan. Add the melted butter/roast drippings reserved from recipe above and toss together until your asparagus is well coated, serve and enjoy.

Smashed Potatoes

The reason these are called smashed potatoes and not mashed potatoes is because the skins are left on.
Bring a medium size pot of water to a boil on the stove, add a 1.5 lb bag of Red Baby Potatoes. Wait for the water to resume a rolling boil and reduce heat to medium. Allow potatoes to boil for 15 to 20 minutes. Drain and return potatoes to the pot. Using a potato masher smash in 2Tbs butter and 1/4 cup Milk. Add salt and pepper to taste. Enjoy!