Ingredients
Method
- Preheat the oven to 450°F.
- Using a 12-muffin baking pan, add 1 teaspoon of vegetable oil into each well. Place the muffin tin containing the vegetable oil into the oven and heat for 13-15 minutes.
- While the oil heats in the oven, mix together the gluten free flour and salt in a medium sized bowl or a pourable bowl.
- Add in the 3 eggs and beat into the flour mixture. Add in the milk and whisk until smooth.
- Once the oil has heated, carefully remove the muffin pan from the oven. Pour the batter into each muffin well and fill about ½ way.
- Place the muffin pan back into the oven and bake for about 20 minutes. DO NOT open the oven door, as this will impact the rise of the yorkshire puddings.
Notes
- Gluten free flour: I used a blend of 50% white rice flour, 30% tapioca starch, and 20% sorghum flour. You can blend your own by following this recipe: Gluten Free Flour Blend (All Purpose). Another blend can be used; however, results may not be the same.
- Storage: These gluten free yorkshire puddings are best served right out of the oven, but you can freeze them for later. Pop fully cooled puddings into an airtight container or freezer bag and freeze for up to a month. To reheat the yorkshire puddings, place them on a baking tray and into the oven at 350°F until fully warmed.
- To make these dairy free: use your favourite dairy free alternative instead of cow's milk.