There's nothing better than digging into a delicious roast beef dinner, complete with potatoes, veggies and yorkshire puddings smothered in gravy! If you are lucky enough to have left overs puddings, they are great the next day filled with thinly sliced beef and mustard.
These gluten-free yorkshire puddings are easily mistaken for regular ones. It's near impossible to tell the difference. The key is the blend the heck out of it and make sure the mixture is at room temperature when you are ready to bake. I recommend making up the batter a couple hours ahead of time, let sit out on the counter and then give them one last blast in the food processor right before pouring into the hot pan.
1 cup gluten free flour (less 2 TBSP)
2 TBSP corn flour
1 cup milk
3 eggs
1/4 tsp Xanthan gum
Pinch of salt
Vegetable oil or goose fat
In a food processor or blender, blend flours, milk, eggs and salt. Mix for one to two minutes on high. Set aside and let reach room temperature.
Heat oven to 220ºC/Fan 200ºC/425ºF/Gas 7.
Place enough oil/fat in the bottom of each muffin tin to just cover the bottom. Place the tin in the hot oven until the oil is piping hot. CAREFULLY remove the pan from the oven and quickly pour in the batter until it fills half way up each of the tins. Quickly return to oven and let bake. Do not open the oven door for at least 20 minutes our your muffins will drop.
For large yorkshires bake for 35/40 minutes and small ones for 15/20 minutes.
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