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Gluten-free Yorkshire pudding
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Total Time:
30 minutes
Perfect gluten-free Yorkshire pudding: sweet rice flour, rest batter, sizzling hot fat in tin.
Ingredients:
  • 200 g free-range eggs (about 4)
  • 2 teaspoons liquid pectin
  • 50 g tapioca starch
  • 40 g sweet rice flour
  • 30 g rice flour
  • 180 ml whole milk or goat's milk (or unsweetened almond or coconut milk, for a dairy-free version)
  • 5 teaspoons lard, softened beef dripping, or coconut oil
Instructions:
  • - In a large jug, whisk together eggs, pectin, tapioca starch, flours, and sea salt to make a smooth paste. Add half the milk and whisk until smooth. Gradually whisk in the rest of the milk to create a smooth batter. Let it sit for 1 to 24 hours. - Divide fat into a muffin tray or a roasting tray. Preheat in the oven with the meat. Once the fat is smoking hot, pour in the batter carefully. Bake at 240°C for 10 minutes until the puddings puff up, then reduce to 200°C for 10 more minutes until golden and crisp. - Enjoy the Yorkshire puddings fresh out of the oven with your roast dinner.

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