Yorkshire Pudding (Gluten-Free)

Courtesy of Gluten Intolerance Group

Servings: n/a
Prep Time: 10 Min.
Cook Time: 15 Min.

* 2/3 c. of gluten-free flour mix **
* 1/3 c. of corn starch or potato starch
* 1/2 tsp. salt (to taste)
* 1/4 tsp. baking powder
* 1/4 tsp. xanthan gum
* 2-3 whole eggs
* 1 c. milk or half & half

** Brown Rice Flour Blend
* 1 1/3 c. brown rice flour
* 7 Tbsp. potato starch
* 3 1/2 Tbsp. tapioca flour

** For 1 1/2 cup gluten-free flour blend:
* 1/2 c. rice flour
* 1/2 c. cornstarch
* 1/2 c. tapioca starch/flour
* 1 Tbsp. potato flour

1. Preheat oven to 425°F. Grease bottom and sides of 8×8 pan.
2. Mix all dry ingredients well.
Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer.
3. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).
4. Distribute the batter evenly into an 8×8 pan. Bake at 425°F for 15 minutes. You can tell be looking at it how moist it is. Continue cooking until it looks right to you.

* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance.