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Grain Free Yorkshire Pudding - Paleo & Vegetarian Friendly - www.HealthStartsinthekitchen.comGrain Free Yorkshire Pudding - Paleo & Vegetarian Friendly -

Since Yorkshire pudding traditionally contains wheat flour they’ve been off limits to those of us who are gluten-free, grain-free and/or paleo…. That is until now, my grain free yorkshire pudding recipe will return this family favorite dish to your healthy, real food table!

Yorkshire pudding is a traditional English dish made from batter consisting of eggs, flour, and milk that is usually served with roast beef and gravy.  They are fluffy, savory egg-bread deliciousness that can also be served a a dessert.

But don’t limit these to just holidays and with roasted beef, this morning we are enjoying them drizzled with maple syrup, they taste just like french toast!

And they are made with just 5 simple ingredients you most likely already have in your pantry and don’t require any complicated technique or supplies. If you can mix up a basic batter you can make these, too.

Grain Free Yorkshire Pudding - Paleo & Vegetarian Friendly - www.HealthStartsinthekitchen.comGrain Free Yorkshire Pudding - Paleo & Vegetarian Friendly -

Grain Free Yorkshire Pudding; Paleo & Vegetarian Friendly

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Although traditional yorkshire pudding is made with reserved meat drippings for flavor, you can use any healthy cooking fat. Most often if I don’t have mead drippings I will use butter. You can also make these as a breakfast french toast tasting bread, use reserved bacon or sausage drippings and top with a drizzle of maple syrup. For a vegetarian/paleo variation you can use any dairy free milk alternative and coconut oil for the fat.


Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes
Servings: 12 muffins or 1-8×8 pan


  • 3 large eggs
  • 1/2 cup Whole Milk or non-dairy alternative milk
  • 1/2 cup Arrowroot Starch
  • 1/4 cup Organic Grass-Fed Butter or Ghee melted & divided (or reserved meat drippings/coconut oil)
  • 1/2 teaspoon Sea Salt


  • Preheat oven to 400 degrees with muffin pan or 8×8 baking pan inside the oven to preheat as well.
  • Combine eggs, milk, arrowroot starch, sea salt and 1/8 cup melted butter – mix well to make a thin batter.
  • lightly drizzle the remaining 1/8 cup melted butter into the hot muffin/baking pan and return to the oven for 3-5 minutes or until the butter is sizzling
  • Remove pan with sizzling butter from the oven and pour in mixed batter (dividing between muffin cups, if desired)
  • Bake for 15-20 minutes. Will puff and brown on the edges, center will be set. Muffins take closer to 15 minutes, 8×8 pan takes closer to 20 minutes.


Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 119mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Calcium: 21mg | Iron: 1mg

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