Yorkshire pudding is similar to popovers, but this recipe also includes rendered fat (bacon is my favorite). The fat creates a tender gluten free Yorkshire pudding instead of one that is chewy, like so many gluten free baked goods. The flavor and richness is also boosted, making this an incredible gluten free Yorkshire pudding. Use as a substitute for bread or starch such as potatoes or rice.
Gluten Free Yorkshire Pudding
- 3 large eggs
- 3/4 cup whole milk (or dairy-free substitute or 1 teaspoon additional fat + enough water to make 3/4 cup)
- 2/3 cup Carla’s Gluten Free All-Purpose Flour Blend see above link
- 1/2 teaspoon salt
- 1/4 cup rendered fat from beef, pork (or butter or oil)
Preheat the oven to 400°F.
In a medium-size bowl, whisk together the eggs, milk, flour, and salt, just long enough to combine; set aside for 30 minutes.
Add 1 teaspoon of fat (gluten free bacon fat is my favorite) to each cup of a 12-cup muffin pan. Place in the preheated oven for 5 to 7 minutes (the heavier your pan, the longer it needs to heat).
Remove the pan from the oven and distribute the dough evenly among the cups and return to the oven; bake for 10 to 12 minutes, or until the dough puffs up and turns golden brown.