Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Gluten-Free Yorkshire Pudding

Name: Gluten-Free Yorkshire Pudding
Cook time: 35 min
Ingredients: Bacon Fat; Rice Flour; Tapioca Flour; Kosher Salt; Almond Milk; Large Eggs

Recipe by Jaclyn Irwin

Ingredients

Time

35m

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

Gluten-Free

Holiday

Side

Ingredients

2 Tbsp

Bacon Fat

for greasing the pan

3/4 cup

Rice Flour

1/3 cup

Tapioca Flour

1/4 tsp

Kosher Salt

1 cup

Almond Milk

Large Eggs

Instructions

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.