Yorkshire Pudding (Gluten-Free)
Courtesy of Gluten Intolerance Group 10 Min. Prep Time • 15 Min. Cook TimeIngredients |
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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 |
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** Brown Rice Flour Blend |
1 1/3 c. brown rice flour |
7 Tbsp. potato starch |
3 1/2 Tbsp. tapioca flour |
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** 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 |
Directions:
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.