Gluten Free | Roast Beef | Yorkshire Pudding

Gluten Free | Roast Beef | Yorkshire Pudding



Many years ago when my older children (now 20 and 21 years old) were young, another parent told me their tradition of preparing and sharing a meal at least once a year that honored their family heritage. Since my children are not too familiar with their deeper roots as we are true blooded Americans (a mix of multiple ethnicities), I had to research the most common genetic thread. The one that I have found common on both sides of my children’s ancestry is English. My fifth generation grand father, Richard Pounder (later changed to Pounders), is believed to have landed in the Baltimore port from England in the late 1700’s. So, every year at either Christmas or New Year’s Eve, we prepare and enjoy a traditional English meal…Prime Rib Roast Beef and Yorkshire Pudding. It’s become one of our family favorites.

As this was not a meal I was accustomed to eating while growing up, I had to do quite a bit of research assembling this menu and the recipes for it. One year while in Chicago, we enjoyed an English style dinner at Lawry’ Steak house. They carve the roast beef at the table and also had caroler’s donned in old English style apparel (think The Christmas Carol) that came around and sang at each table. My children thoroughly enjoyed it and loved the cream corn they serve so of course I had to incorporate that into my English style dinner menu as well.

Lawry's Christmas Carolers

The Christmas Carolers at Lawry’s Steakhouse


Family Heritage Dinner Menu

Roast Beef

Yorkshire Pudding

Mashed Potatoes


Creamed Corn

Chocolate Berry Trifle


Mulled Wine

Mulled Apple Cider

So now the challenge was to convert this family favorite to gluten and dairy-free. I had little hope at first but alas this year I nailed it. We truly enjoyed this meal and plan on having it again soon. I’ve included all the recipes at the end.

gluten free prime rib

Our delicious main course, gluten free prime rib roast beef

Preparing prime rib roast beef is an art. It’s an expensive piece of meat and not something you want to take a chance of ruining. I found that dry aging the beef makes a huge difference in the tenderness and flavor of the beef. I aged this piece of meat for four days but even a few days can make a big difference.

gluten free prime rib

The dry aged beef after four days in the refrigerator. Be sure to carefully carve the dry, dark meat from around the edges.

gluten free prime rib

The rib rack ready for the browned meat. Make sure the new twine is long enough to tie around the entire roast.

Cooking the meat with the ribs attached also makes a big difference in the taste of the beef. I ask the butcher to cut the ribs away and they tie them back on with twine.


Placing the browned roast back on the ribs. Browning the aged meat is imperative as it kills any bacteria that may have grown on the meat during dry aging.


Tied and ready for the oven.


Right out of the oven and ready to rest. Allowing the meat to rest will allow it to redistribute the juices resulting in a juicer meat. This prime rib was slow roasted at 200 degrees for about four hours.


The meat turned out perfect. Evenly pink throughout the entire roast. Slow roasting it helped achieve this.

Now on to the Yorkshire Pudding. One new product that I used throughout this entire meal is So Delicious Original Creamer. It’s a dairy-free version of half and half commonly used in coffee. I used this in the Yorkshire Pudding, creamed corn and mashed potato recipes. I love this product. I also use it in my southern style breakfast gravy (we call it thick’n gravy). It’s served over biscuits in the south. You can view the Yorkshire Pudding recipe link at the end of this post.

gluten free Yorkshire pudding

Gluten Free | Dairy Free | Yorkshire Pudding

113I have found that it is imperative to use a good quality gluten free flour in your baked good recipes. My two favorites are Better Batter and Authentic Foods Bette’s Blend. Here is a good article on gluten free flours: Gluten Free on a Shoe String


Preparing the baking pan for the Yorkshire pudding batter. I have found that you can supplement your roast fat with a high heat oil if you don’t have enough beef fat. I use rice bran oil as it has a smoke point of 415 degrees.


My family loved the new gluten and dairy-free Yorkshire Pudding recipe. I thought it needed a little more liquid but they were still delicious.


The beloved Yorkshire Pudding

Dairy free mashed potatoes

Dairy Free Mashed Potatoes

I was nervous about transitioning our favorite mashed potatoes recipe to dairy-free. My kids are very picky about their mashed potatoes. With the new So Delicious creamer, it turned out fine. I can’t tell you how happy this made me. Check out the recipe below.


Typically this dinner is served with two vegetable side dishes. We opted for asparagus and creamed corn.


The Lawry’s style creamed corn…gluten and dairy-free! See the recipe below.


Not low-calorie but super delicious!

147Other things we enjoy with this traditional English meal…mulled wine. We used Glögg as our mixer with red wine. I buy my Glögg at Trader Joe’s or Cost Plus World Market. You can also make your own mulled wine. Here is a recipe: Simple Mulled Wine. We serve ours warm with raisins (or currants) and blanched almonds (on the side).

For those who cannot drink alcohol, spiced apple cider is a good alternative.

Mulled apple cider

Mulled Apple Cider


Our English style dessert, chocolate mixed berry trifle. I used these cute individual trifle dishes.

Our English style dessert, chocolate mixed berry trifle. I used these cute individual trifle dishes.

The three English style dessert recommended to me are treacle sponge pudding, spotted dick and trifle. The trifle seemed the easiest for me to prepare and the one that my family would most likely enjoy. A trifle is a layering of pound cake, custard, whipped cream and fruit (usually berries). You can make your own pound cake for the trifle. Here is a recipe: Gluten Free Pound Cake | Gluten Free Easily.  Another option is a mix. Here is a reliable brand XO Baking Co. | Gluten Free Pound Cake Mix. I bought this at our local Raley’s grocer. If you want to make it super simple (like I did), use this chocolate cake below by Amy’s. It’s totally prepared so all you do is defrost, cut and layer. It’s gluten free and vegan. Happy day!

375For our trifle dessert, I opted to use pudding instead of custard. If you want to use custard, here is a recipe: dairy-free, vegan custard. I made the chocolate pudding for our trifle from scratch using a recipe from Lexie’s new cookbook, Everyday Classics. I will be doing a full review and giveaway of this cookbook soon so stay tuned. Everyone in my family (and the neighborhood) loved the chocolate pudding. If you want to go super easy and don’t mind spending the extra money, use this pudding below by Zen. It’s almond milk based. They also have a soy based version.

391For the whipped cream, I used Lexie’s recipe from Everyday Classics. It is coconut cream based and sweetened with maple syrup. You can also use this product (SoyaToo), if you can tolerate soy. This company also makes a canned spray version of rice or soy based whipped cream but I have found the nozzle always clogs and you end up having to either throw it away or return it. At $5 a bottle, I recommend returning it, if it clogs. SoyaToo canned dairy-free whipped cream


Sammy’s cracker trinket…a multi-color ink pen

What English style dinner would be complete without the Christmas crackers (featured above). My family has a lot of fun with these. I buy them after Christmas every year (for the next year) when they are half off. I have found that Cost Plus World Market and Williams-Sonoma have the best quality trinkets inside. They include a small trinket gift (this one had a multicolored ink pen), a paper crown to wear and a joke to share.

Sammy wearing his paper crown from the cracker.

Sammy wearing his paper crown from the cracker.



Whatever your family heritage, take time to honor this year with a family heritage dinner. Even if you’re not of English descent, this is an awesome holiday meal for either Christmas or New Year’s Day. Happy New Year and best wishes for an awesome 2014.

Kim Rice

Gluten Free | Prime Rib Roast Beef
  • Serves 6 to 8
  • 4 rib (from the "first cut"), beef rib roast (preferably organic) with the ribs cut and retied to the roast
  • Kosher salt and ground white or black pepper
  • Twine for retying the roast
  1. Buy the roast four days in advance for dry aging.
  2. On the day of purchase, place a small cooling rack on a small rimmed baking sheet (see photo in the original blog post) and then set the raw roast on the rack and place in refrigerator. Do not cover the roast. The cooling rack will allow air to fully circulate around the roast.
  3. Allow to dry age for four days. If time does not allow, even two days will improve the flavor and texture of the roast.
  4. On the day of preparation, remove the dry aged roast from the refrigerator, cut the twine and set the ribs aside and then carefully slice any dark dry meat off the edges of the roast with a sharp knife.
  5. Heavily salt and pepper the roast.
  6. Heat a heavy roasting pan (All Clad is my favorite) on the stove using two burners, if necessary, with a little high heat oil (I use rice bran oil) and brown the roast on all side including the ends. This will kill any existing bacteria from the dry aging process.
  7. Using new twine, place the ribs over three to four new twine pieces that are long enough to tie around the roast (see photo in blog post). Place the browned roast onto the ribs and tie the twine.
  8. Place a rack in the roasting pan and then put the roast with ribs tied on onto the roasting rack.
  9. Place in the preheated oven.
  10. Roast for 3-4 hours (approximately 30 minutes per pound) until it reaches an internal temperature of 130 degrees for medium rare (recommended for prime rib).
  11. Remove from oven and allow to rest for 10-20 minutes.
  12. Meanwhile, reserve the beef fat from the bottom of the roasting pan for the Yorkshire Pudding
  13. Transfer roast to cutting board and carve.
Dairy Free Creamed Corn
  • 1 - ½ Tablespoons Earth Balance spread (soy-free version)
  • 1 - ½ Tablespoons all purpose gluten free flour (I used Bob's Red Mill brand)
  • 3 Tablespoons organic cane sugar
  • ¾ heaping teaspoon of gluten free seasoned salt
  • 1 - ½ cups So Delicious Coconut Milk Creamer at room temperature
  • 3 cups of frozen organic corn, thawed
  1. Melt Earth Balance in a heavy bottomed sauce pan.
  2. Stir in flour, sugar and spice blend
  3. Slowly add half and half stirring until thickened.
  4. Stir in corn and heat thoroughly

For the Gluten and Dairy Free Yorkshire Pudding, I used this recipe by Scott Adam, Yorkshire Pudding (gluten-free). I used Better Batter brand multipurpose flour and  substituted the milk or half and half with So Delicious Original Coconut Milk Creamer.

Dairy Free Mashed Potatoes
  • 2 pounds of organic russet potatoes (with the skin), scrubbed well
  • 8 Tablespoons of Earth Balance Spread (soy-free version)
  • ½ - 1 cup So Delicious Original Coconut Milk Creamer, warmed
  • 1-1/2 teaspoon sea salt
  • Ground white pepper to taste
  1. Boil the potatoes (with skin on) until tender, pierced easily with a fork
  2. Rice cooked potatoes (skin intact) with your favorite potato ricer
  3. Add melted Earth Balance, salt/pepper and ½ cup of the warmed creamer
  4. Blend with a potato masher or hand mixer until light and fluffy
  5. Add more creamer until you achieve your desired consistency
  6. Adjust salt and pepper to taste



  1. Hi Kim!–What an amazing and festive meal! 🙂 Thanks so much for the mention of my gluten-free pound cake. Others have used it for trifle and loved it. 🙂 Happy New Year!


Leave a Reply