Gluten Free Yorkshire Pudding

Yorkshire Pudding was always the best side dish to a roast beef. Nobody could make them better than my Mum. To this day I have never seen them puff up so high with that light crispy bowl to hold all the gravy.

Just a batter of eggs, flour, and milk that are so quick and easy to make. This gluten free version has a texture that is light and fluffy with the crispy exterior I have been craving.They are ready from start to finish in 40 minutes.

There are a couple of tricks for this recipe to make the “Yorkshire’s” a success. Using warmed half and half cream … you could use a full fat milk as well. Plus an oil like Canola, that has a high smoke point and not a lot of flavour. Olive oil and butter have a low smoke point and they will burn at such a high temperature.

In my kitchen I always have an assortment of gluten free flours on hand and these are all commonly used in my sourdough breads. I have not tried this with an all purpose blend.

Ingredients:

4 eggs at room temperature

285 mls half and half cream

62 g cornstarch

48 g oat flour

24 g corn flour (not the starch) or use millet flour

24 g brown rice flour

38 g sorghum flour

1 tsp salt

1/2 tsp baking powder

high temperature oil for the muffin pan

Method:

Preheat the oven to 500°F (260°C)

Measure 1 1/2 teaspoons of oil into a 12 cup muffin pan. Place the pan in the oven to heat the oil to a sizzling hot temperature. This can take 5 or 6 minutes to get it hot enough.

Warm the cream in a saucepan until just luke warm and not hot.

In a large bowl beat the eggs for about a minute until they are well fluffy and foamy looking. Add in the warm cream and beat for about half a minute more.

Weigh the flours and the salt, pour the egg mixture into the flour and stir just enough to mix everything and no lumps remain. Pour the batter into a measuring cup that has a pouring spout.

When the oil is smoking hot (this is important) remove the hot muffin tins and quickly pour the batter into the the muffin pan. Fill the holes about 3/4 full.

Place the pan back into the oven and bake for 5 minutes. Reduce the oven temperature to 450°F (232°C) and bake for 10 minutes, then reduce the temperature once again to 400°F (200°C) and bake a further 5-10 minutes.

The Yorkshire puddings are done when they are a golden brown, crispy on the outside and cooked on the bottom.

Serve hot from the oven.

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