Gluten-Free Yorkshire Pudding

1

Grease a muffin tin with bacon fat.

2

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

3

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

4

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

5

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

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

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

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.