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.
Similar to popovers, this Gluten Free Yorkshire Pudding Recipe consists of the typical ingredients of flour, milk, and eggs, but in addition, 1/4 cup rendered fat (beef, bacon, or other pork fat) to make a rich and delicious side dish.
3/4cupwhole milk(or dairy-free substitute or 1 teaspoon additional fat + enough water to make 3/4 cup)
2/3cupCarla’s Gluten Free All-Purpose Flour Blendsee above link
1/2teaspoonsalt
1/4cuprendered fatfrom beef, pork (or butter or oil)
Instructions
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.