Gluten-Free Yorkshire Pudding
Recipe by Jaclyn Irwin
Puffy, yorkshire pudding made gluten-free! Perfect for a classic Sunday roast dinner.
Grease a muffin tin with bacon fat.
Preheat the oven to 425ºF and place the muffin tin in the oven while the oven preheats.
In a large bowl, whisk together the rice flour, tapioca flour and salt.
Add the eggs and almond milk and whisk until the mixture is smooth and thin.
Pour the batter into a large measuring cup that you can use to pour into the muffin tin.
Once the oven is preheated, remove the muffin tin from the oven and pour the batter from the measuring cup until filled up about ¾ of the way up. It should sizzle as soon as the batter hits the muffin tin.
Place in the oven to bake for 20 to 25 minutes, until cooked through and puffy. Serve warm and hot.
Substitutions: No bacon fat: use another type of high quality fat or lard such as ghee/butter or lard. No almond milk: use another type of milk.
Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.