Gluten-free Yorkshire Puddings

One of my readers asks, “How do you do your posts while camping?”

“I have electricity up here, two sockets and a very pretty hanging lamp, my two Cacoons (hanging tents) and a regular tent, my zafu, IPads, my laptop, solar shower, two running water faucets. I have my blender and juicer and utensils. I sleep in the tent and keep my stuff in the hanging tents, leaving room for a nap! I have it all worked out and I love it.

I keep the rest of my junk under the benches outside the cottage.

Thanks for asking!”

dRecipe of the Day – Gluten-free Yorkshire Puddings


2⁄3 c. gluten-free flour, mix (any)
1⁄3 c.  cornstarch or 1⁄3 c.  potato starch
1⁄2 tsp. salt
1⁄4 tsp. baking powder
1⁄4 tsp. xanthan gum
2-3 whole eggs
1 c. Coconut milk, cow’s milk or 1 cup half-and-half cream


  1. Beat eggs for 1 minute with electric mixer or blender or whisk.
  2. Add all other ingredients and beat/stir/whisk for 2 minutes.
  3. Cover and chill in refrigerator (4 hours AT LEAST, OVERNIGHT if making a Crock-Pot meal).
  4. Pre-heat oven to 450 degrees Fahrenheit or 235 Celsius.
  5. In muffin pans, take vegetable or olive oil and put 1 tsp. in the bottom of each muffin tin cup. (The traditional way to make them is to put the drippings from a roast in them.)
  6. Put the muffin tin in the oven for 18-20 minutes WITHOUT any batter in it.
  7. When oil in tins is piping hot, take batter out of fridge and, using a ladle, fill each cup 1/2 – 2/3 full and put in back in the oven IMMEDIATELY.
  8. Cook for 18-25 minutes. DO NOT OPEN THE OVEN! MAKE SURE THEY ARE BROWN ON THE TOP!!!!! Enjoy and serve with Crock-Pot Stew or Roast!
  9. You can also put a small amount of shredded cheese on the top of the ALREADY BAKED puddings! (Or top with goats cheese, herbs, and drippings)

Word of the Day – la acampada – camping

Tip of the Day – The thing you fear may turn out to be the thing you love! Like sleeping under the sweet smell of Ecuadorian flowers and the glorious night sky.

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