Everyone thinks being Gluten Free means we have to miss out on some of the yummy foods out there.. well Here is a recipe for Yorkshire Pudding to go with a tasty roast beef dinner that does not disappoint ;)
We use a muffin tin to make these and they turn out wonderful. Just a key to remember DO NOT I repeat DO NOT open the oven once the batter is in the tins.
1 tsp veg oil per muffin cup or pop over tin
3 large eggs
¾ cup milk or dairy-free milk of choice
⅓ cup tapioca starch/flour
⅔ cup brown rice flour
-Dash of salt
¾ cup milk or dairy-free milk of choice
⅓ cup tapioca starch/flour
⅔ cup brown rice flour
-Dash of salt
1. Preheat oven to 425˚F.
2. In a small bowl, whisk eggs and milk until blended. In another small bowl, whisk together tapioca starch/flour, brown rice flour and salt until combined. Pour wet ingredients into dry and stir until blended and free of lumps. Let this rest while you prepare the tin. *Tip** put the batter into a pourable container like a large measure cup or juice jug for easier and quicker pouring*
3. Prepare muffin tin by adding 1 tsp of oil to each muffin cup, place muffin pan in the preheated oven for 5-10 mins till the oil starts to spit.
4. Carefully remove the baking dish from oven. Pour in the batter and return to oven immediately. *Tip* my husband does this part for me, and doesn't remove the tin from the oven and just quickly pours the batter in each cup, and do not worry about making a mess this is best done as quickly as possible no time to be clean.
5. Bake 25 to 30 minutes or until Yorkshire pudding is puffed high and is a rich, golden brown. For puffiest pudding, avoid opening the oven door before 25 minutes. Serve immediately.
Happy Cooking :)
Enjoy
Fran ;)
