Perfect Roast Beef and Yorkshire Puddings (gluten free)

We had a beautiful piece of roast beef for dinner on this evening.  Roasted to perfection, it was beautifully rare.  But the perfect roast beef really does need to be accompanied by a light, fluffy, golden Yorkshire pudding.


Having grown up in North Yorkshire, I pride myself on making good Yorkies, but the original recipe is most decidedly not paleo or even gluten-free.

I have tried some of the paleo Yorkshire pudding recipes, such as this one that uses green plantains.  I found them disappointing and heavy though…  more like a muffin than a light, fluffy Yorkshire pudding.  Don’t get me wrong, they were very good muffins though, and I will probably use that recipe to make just that, but they were not a Yorkshire pudding!


I finally seem to have cracked it though.  A mixture of tapioca flour, coconut milk and plenty of eggs gives just the right level of “raising”, and they were puffy, light and crisp.  The perfect accompaniment to rare roast beef and gravy.

The black pepper in the gravy and roast beef make this a stage 1 reintroduction. The eggs in the Yorkshire Puddings are a stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Perfect Roast Beef and Yorkshire Puddings

serves 6 with plenty of leftover beef


For the Beef:

  • 1.7kg (3.75lb) top sirloin roast
  • 2 medium onions – chopped
  • 2 large carrots – chopped
  • 2 sticks celery – chopped
  • 1 bulb garlic – separated into cloves and peeled
  • 4-5 sprigs fresh thyme
  • 2-3 sprigs fresh sage
  • 2 bay leaves
  • melted coconut oil or beef fat
  • sea salt and freshly ground black pepper

For the Yorkshire Puddings:

  • 1 cup tapioca flour
  • 1 cup eggs (about 4)
  • 1 cup coconut milk
  • 1 cup water
  • sea salt and freshly ground black pepper
  • beef drippings to grease the pan

For the gravy:

  • beef dripping or lard
  • 1 onion – sliced
  • 1 cup sliced shitake mushrooms
  • 1 cup red wine
  • 1 cup beef bone broth
  • meat juices from the roast
  • sea salt and freshly ground black pepper

Take the beef out of the fridge for 30 minutes before you want to cook it.  This allows the beef to warm up slightly and really does make a difference as to how it cooks.

Preheat the oven to 240°C (475°F).

Meanwhile place all the veg, garlic and herbs in the base of your roasting tin and season well with salt and pepper.  Drizzle the veg with a little melted coconut oil or beef fat.  Season the beef well and sit it on top of the veggies.  Drizzle this with more melted coconut oil or beef fat.

Place the roasting tin in the preheated oven and immediately turn it down to 200°C (400°F) and cook for 45 minutes for rare beef.  If you want your beef more cooked than rare (Although I really don’t think you should!), cook it for 1 hour for medium beef and 1 hour 15 minutes for well done beef (please don’t cook your beef well done!  good beef should be pink in the middle….)

Take the beef out of the oven, transfer it to a board, cover it and let it sit to rest while you cook the Yorkshire puddings, make the gravy and cook the rest of the veg that you are going to be served.  If it is in a warm place, it won’t get cold, all that will happen is that it will become more tender and juicy.  Keep the veggies that the beef was cooked on warm so that you can serve them along with the beef.  Reserve any juices in the pan to add to the gravy.

To make the Yorkshire puddings, turn the heat in the oven up to 220°C (425°F).

Put all the ingredients in a blender, and blend until evenly mixed.

Put a small amount of beef drippings in each hole in a 12 hole muffin tin and place this in the oven to get hot.  You want it screamingly hot, so much that it is starting to smoke a little.

Pour the batter into the hot fat in each muffin hole, filling each one half full.

Quickly place the tin back in the oven and bake for 20-30 minutes until the Yorkshire puddings are golden, well-risen and crisp


While the Yorkshire puddings are cooking make the gravy.


Melt a small amount of beef drippings in a small pan.  Add the onion and allow to soften and caramelize.  Once the onion is golden brown add the mushrooms and cook until tender.  Now add the wine, beef broth and any meat juices from the roast and simmer for 20 minutes.  Puree the gravy with a stick-blender and serve with the beef, roasted veggies and Yorkshire puddings.  And don’t forget the mustard!


I also served rutabaga mash, sauteed spinach with walnuts and roasted beets with this.


8 thoughts on “Perfect Roast Beef and Yorkshire Puddings (gluten free)

  1. I’ve been trying to make things with tapioca, (trying to add starch after GAPS diet).
    It tastes like I put baking soda in it! I get mine really cheap at an asian market. Does yours taste like that? Or do you do something to offset the taste? Maybe the coconut milk fixes it :).

  2. Pingback: Savoury Plantain Muffins | salixisme

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