Gluten-free: Yorkshire Pudding


Yorkshire pudding is one of those things that a lot of people buy rather than make. It’s a quick bread, so it’s dead simple.

For those unfamiliar, it’s a sort of dinner roll that is airy and deflates into a bowl shape–wonderful for catching roast drippings! A many-years online friend sent me a link to a gluten free recipe. All the Yorkshire puddings I’ve met look like the one in their photo — or not as pretty 🙂 Mine, as you can see are decidedly different* as triangular shapes.

(I used a scone pan because it’s cast iron and I love any excuse to use my cast iron babies!)

Being Celiac, one of the things I’ve learned is makeover recipes of favorite foods almost always disappoint. This did not. It’s different from ‘normal’ but still nice.

* Other divergences: I used an all-purpose gluten-free mix that isn’t a favorite. I fall back on it when trying gluten-free makeover tests. My batter also required another teaspoon (level) of cornstarch (‘corn flour’ BE; I switch between AE and BE as I was raised by a quasi-Canadian). I also chose to use my favorite coconut oil, which has a high smoke temp — perfect! I cook almost exclusively with coconut oil for a couple of years now.

(shaky cam as I was trying to show them deflating–all were perfectly puffed up when I took them out about 10 seconds earlier)




pizza-y loaves of happiness (meat-crust pizza)

This is not Paleo, nor is it Paleo for autoimmune. I’ve been so sick, I don’t care. (I’d apologize for yesterday’s raging rant but like all diseases people don’t ask for, cancer, diabetes and Celiac aren’t funny–I’m not highly advanced nor even nice).
This was easy to toss together, so it won–I’m not claiming this is healthy. It’s “not.”

(compared to what else you may have eaten, I can’t say; compared to what I normally choose for meals, it’s poor)

Chicken breasts (beat / sliced into bits to fit the “loaves”), added freshly-cracked black pepper, dried rosemary and sea salt.

“Baked” in my Brownie Factory for as long as it took to look done. I’ve been cooking for the whole family since age 8, so I never learnt temps. I haven’t killed anybody yet. I’d tell you my methodology but if you screw up, I don’t want the blame.

To my surprise, they released a lot of water, so I drained it (carefully–unplug first, yo). While they were cooking, I mixed 1C mozzerella/ romano/ provelone/ parmesan shreds (normally don’t do dairy but a bit of cheese now and then — can’t recall the last time, several months not counting last months debacle with sharp cheddar-eating it plain) with 1C beaten egg, then added 1T coconut flour. It made a thick glob. The BF was a lot cooler now, so I smooshed the cheesey batter in the spaces where the chicken had “drawn up” when cooking–saving back a few pinches.

Then, I spooned on 1T scant (that means “a bit less-than”) marinara sauce. You can make some by using tomato PASTE (thick, unsweetened, unseasoned) with spices tossed in/ on. I used some old garlic powder (no salt), more dried rosemary and basil. Then, came the PROCESSED FOOD EVIL of turkey pepperoni. I’ve had it forever in my freezer. I’m sick enough right now that if it makes me ill, I won’t be able to tell the difference.

I topped the sauce with with the pepperoni and then a tiny pinch of the cheese shred batter on top. Closed the lid, plugged it back in and kept checking so it wouldn’t burn.

All in all, it tastes pretty awesome. To make Paleo, leave out the cheese and turkey pepperoni (Paleo-ish people would still use them but I’m usually stricter!).

salmon cakes (paleo, gf, etc.)

Last week, I got my Brownie Factory maker. It’s basically a waffle iron. To somebody who can’t eat wheat, barley, other grains and more!? Kinda sounds dumb. That was before the second Death Valley Summer in the Midwest. We’re not meant to have drought this long (sure, we’ve had droughts — this one beat the Dust Bowl) and we’re not meant to be 20-30F above normal for 3 months or so. Nobody is. You did hear about Greenland? Greenland falsely named as it’s more icy than Iceland? They lost 90% of their ice field cover in one day due to “our weather” parking over them for four days. Shiny!

There’s a point for this digression into the weather: it was too hot to cook anything in an oven.

Enter the Brownie Factory!

You cook on our countertop, therefore the oven does not heat up the house! The box says something like 6-8 minutes for brownies. Can’t say. I’ve only made salmon cakes and actually forgot to time them. You’re lucky if I half-way measure!

Salmon Cakes Mini Loaves

  • 1 tin skinless, boneless salmon (says 5oz)
  • 2 eggs, beaten
  • 1/2C onion or thereabouts
  • spices, mine were fresh: basil (one of my favorite flavors, could’ve done without), dill (always good with fish), sage (2 big, fat leaves) and chives (a few blades)
  • shredded carrots (about 1C–it was a big handful)
  • shredded, de-stalked kale (less than the carrots) — proceed to “gibble” them up as small as possible

Mix it all and then add as much almond flour (finely ground raw almonds) as looks “dry enough”. For me, that was 3 rounded soup spoons.

I grabbed the mixture by hand to shape into the hot pan — smarter folk may do this while it’s cool but I reckon the searing of putting it on hot helps it come out of the pan, which reminds me: just before stuffing loaf-indentions with batter, lightly dress with coconut oil.

At 10 minutes, I used a wooden spoon to “break away” from edges but you could see the insides weren’t done (you can test with a toothpick–if it comes out clean, it’s done). I walked away at least another 10 minutes — maybe more. I tend to “bake by smell.” When I started smelling the salmon cakes as “done,” I went in and the outer 4 were. I pulled them out, unplugged (turned off) the machine and closed it again to finish baking the remaining two. They’re lovely, grain-free, full of veg and a bit of protein, too!


lazy: les oeufs aux épinards

Well, if you put it like that!

Growing up in the Ozark Mountains means that I’ve eaten and continue to eat more “wild edibles“* than greens we grew (or grow) first harvest in spring (the heat of summer is too harsh for delicate, leafy lettuces and spinach here).

Most people figure out certain things like ham goes well with butter; eggs go well with greens! Eggs help neutralize some of the green’s bitterness (if present–some greens are more or less bitter than others).

I enjoy eating toast with Earth Balance Buttery Spread along with it, almost like “bruschetta” (gobble, gobble!)!

Eggs and Spinach:

  • 1-2 eggs per person
  • 2C spinach per person
  • .5T EVOO
  • salt & pepper to taste
In a skillet, toss in the spinach, salt (this helps “wilt” or sweat out the moisture and seasons) and EVOO, toss so it won’t stick as it’s cooking. It cooks down a lot.
In a small container, crack your eggs and whisk. Pour over hot, fried spinach and continue scraping with a spatula to “scramble” the eggs together with the greens (alternately, cook as an omelet; mum wanted me to perfect omelet-making and I could do a reasonable job by age 9 or 10 but I hated the “perfectionism” demanded–I rebel as an adult and do “scrambles”–tastes the same!).

* Very worth the read if you’re interested in the region, culture or botany, in general.

lazy: chile carnitas

If I’ve said it once, I’ve said it one thousand times: I’m a busy girl–most people are! It’s nice to have Easy (Lazy) meal solutions. You may think this looks a lot like other skillet meals…that’s because it is a lot like skillet meals! Skillet-schmillet…

meat grinder -- we use one like this on the ranch


I used ground pork this time (I can’t avoid saying: “It’s the other white meat.“), which is lower in fat that traditional ground beef.

For non-US residents, ground beef is beef which has been run through a grinder (as shown to left) but unseasoned–it’s a crumbly consistency). I like using ground turkey breast or chicken breast for other low fat alternatives. While we still use the meat grinder, most often nowadays, I buy packaged ground meats at the grocery store or butcher’s shop.

This was the first time I’ve put pork in my chili and in honor of viva la diferencia, I made a “thick” chili rather than a soupy one. It turned out VERY tasty, mostly in part to the seasoning I used, which came prepared in a bottle (hello, Salpica! — said it’s “lazy!”).

Lazy Chile Carnitas:

  • 1lb ground pork (unseasoned!)
  • 1 jar Salpica Medium Black Bean Dip (GF, make sure yours is)
  • 10.5oz shredded carrots
  • 4 tins Contadina Tomato Paste (not sauce or you’ll have soup-which may be fine for you)
  • salt, pepper, other spices to taste
Fry the pork and drain fat and water when finished (I chose to salt and lightly pepper it with freshly cracked black pepper and a smidgeon of Hungarian paprika).

Damn it, Ma!

Place jar of Salpica Bean Dip (used version shown above), Contadina Tomato Paste and carrots over simmer / low heat. Add 1 tin of water (stir well and make sure it doesn’t burn on the bottom when you go have a chat with your mum in her kitchen). The sauce wasn’t ruined (whew!), so I poured off the good, then started soaking the burnt pan with water and baking soda. Works wonders!
After putting the small disaster to soak, I added drained, fried pork crumbles to the sauce (in the new pan) and stirred, then kept over very low heat for about 20-30 minutes. Nutrition shown at the bottom. Depending on how much you eat, I figured this for large servings. I’m splitting them down into 1/2 servings and serving atop a bed of baby spinach greens for my World Famous “Chili Salad” (I eat a lot of salads and sometimes, rather than be creative, I chuck whatever I have on hand on top whether it’s hambone and potatoes, chili, ratatouille or even soup!).

per myfitnesspal recipe builder

Ozark version of bubble and squeak (-ish, in other words)

Boiling potatoes in same cast iron skillet I’ll later use for frying.

Fried Cabbage (Kohlrabi* leaves here) and Potatoes:

  • 3 medium potatoes (not small, not “baking”)
  • all the greens from 4 medium kohlrabi, picked through for ickies and pinched into thirds–of course washed thoroughly
  • 2.5-3oz lardons (fatty hunks of bacon, sort of)
  • salt to taste
  • 2T earthbalance buttery spread (non-dairy “butter”)

Boil (peeled and sliced) potatoes til done. Drain and place to side. Fry lardons. If they get dry whilst browning (as mine did–often they do not), add “butter.” When browned, toss in cabbage (-ish, whatever member of the cabbagey-greensy family you have) and cook (fry). Add salt & pepper, if desired). When done, add drained potatoes and stir/ mash (-ish, I use a fork but a

last stage of cooking

kohlrabi or chou ravi vert

hand-masher is best), settling into a smooshed shape and continue to cook til edges begin to brown. If your “mix” is too dry, it may burn. Mine was dry yesterday. It happens. I didn’t end up with so much of a “cake” as a platter full of cabbagey-potatoes-and-bacon, which was delicious–of course!

* I grew up raising kohlrabi (as we raised virtually everything we ate, including sugar cane). I’m told it’s not common here or much anywhere. It’s delicious. The root is a cross between cabbage-core flavor and sweet turnip. The leaves are quite cabbagey, too. Here, I’ve plucked leaves from the roots. I’m holding “the root.” It’s all edible.

pizza crust: GF, almond flour & chia seed base

Steak knife shows scale and left, cut-side shows crust (topping strip removed)

While I’ve been cooking full-time since age 8 (it’s a Very Ozarks Family), I’ve never made pizza. I love it but it’s not “Ozark Cuisine” nor is it of my heredities (Irish, Russian-Jew). I could be wrong here but I assume everybody loves pizza of some kind. We’ve discussed my borderline problem with Domino’s Garlic Bread pizza crust…

Who puts okra on a pizza? The Ozarks slipped in, sorry.

It was good but I’m going to try a bazillion other things (and enjoy so doing).

Almond Flour & Chia Seed Pizza Crust:

  • 1.25C almond flour (got mine at — no, they haven’t given me money)
  • .25C chia seeds
  • .25t baking soda
  • salt (used an espresso spoon)
  • spices of choice (used questionable generic “Italian Herbs”–several shakes, probably .5t
  • 1T EVOO

Mix together. The dough was a little “wet.” Being the first time I tried this, I’m unsure how it’s “supposed” to feel but even if I had ever made a traditional crust, THESE ingredients would be different…chia seeds are crunchy yet when moistened, they have a sort of gelatinous coating.

My Theory of Doughs and Batters: 

“If it looks too wet, add something dry; if it looks too dry, add something wet.”

I don’t measure-measure. I may use a measuring cup or spoon (without reading which one I’m holding) but it’s an eye-balling that follows the above advice. When making something the first few times, you don’t know if it looks too wet or too dry until you have a finished product. I would make/ eat this again — as is, although I want to try others.

Smoosh out however you normally do. I was going to bake it in a cast iron skillet (cos I love my cast iron skillet almost as much as I love Domino’s Garlic Bread Crust pizza) but then thought using that pizza stone I purchased (and only use for cookies) from PamperedChef would be Smart.

Then, I remembered that I’ve never made this before. Never made PIZZA crust, let alone a freak crust. I laid out parchment paper and then smooshed Using a rolling pin would have to be easier (unless it sticks to it, terribly-so).

Bake in 350F pre-heated oven for about 15 minutes. I had no idea how to tell if it was done but it was dry to the touch and felt puffy (not fluffy) — which told me it had some kind of bread-like consistency in there! Go with that!

Earthbalance buttery spread

Garlic-powdered and TJ's Parm & Romano blend-sprinkled on top of buttery spread outer crust

Have you heard about my devotion (now dis-allowed as I’m gluten-intolerant) of Domino’s Garlic Bread Crust? I figured, why not try?

If there’s one thing I’m happily guilty of it’s using whatever I have on hand, especially if it’s not enough to do much with anyway. In the Ozarks, you’re so poor (and remote, even if you have money for something; there’s nothing available) that you regularly eat rotten stuff. If I’ve got things that are not rotten? HECK YEAH!

Marinara; okra, cooked sweet red peppers, pearl onions, garlic gloves cooked in EVOO and 2 leftover slices of Canadian bacon (pinched into pieces) and less than 1 serving of Turkey Pepperoni topped with TJ’s Lite Mozzerella shreds and more of that generic “Italian Seasoning.”

ready for 2nd baking

Bake til cheese is melted and starting to toast.

Mine took maybe 20 minutes? You can see the size of the pizza in relation to the pizza stone is quite small. The pizza stone is massive but still, this ended up about 9″ diameter. In future, I’d be happier with it larger (add ingredients to crust) or rolled out, although I enjoyed the “thickness” of the crust. When hot, it wasn’t reliable to pick up to eat. I used a fork. When cold (leftover pizza for breakfast!), I was able to eat it “by hand.”