Recipes / Cuisine / Side

Gluten-Free Yorkshire Pudding

Recipe by Jaclyn Irwin

Ingredients

6

Time

35m

Ingredients

Puffy, yorkshire pudding made gluten-free! Perfect for a classic Sunday roast dinner.

Instructions

  1. 1

    Grease a muffin tin with bacon fat.

  2. 2

    Preheat the oven to 425ºF and place the muffin tin in the oven while the oven preheats.

  3. 3

    In a large bowl, whisk together the rice flour, tapioca flour and salt.

  4. 4

    Add the eggs and almond milk and whisk until the mixture is smooth and thin.

  5. 5

    Pour the batter into a large measuring cup that you can use to pour into the muffin tin.

  6. 6

    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.

  7. 7

    Place in the oven to bake for 20 to 25 minutes, until cooked through and puffy. Serve warm and hot.

  8. 8

    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.

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