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Yorkshire Pudding (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: n/a
Prep Time: 10 Min. Cook Time: 15 Min. What you need:
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+ 2/3 c. of gluten-free flour mix **
+ 1/3 c. of corn starch or potato starch + 1/2 tsp. salt (to taste) + 1/4 tsp. baking powder + 1/4 tsp. xanthan gum + 2-3 whole eggs + 1 c. milk or half & half *+ Brown Rice Flour Blend + 1 1/3 c. brown rice flour + 7 Tbsp. potato starch + 3 1/2 Tbsp. tapioca flour *+ For 1 1/2 cup gluten-free flour blend: + 1/2 c. rice flour + 1/2 c. cornstarch + 1/2 c. tapioca starch/flour + 1 Tbsp. potato flour What to do:
1. Preheat oven to 425°F. Grease bottom and sides of 8×8 pan.
2. Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer. 3. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream). 4. Distribute the batter evenly into an 8×8 pan. Bake at 425°F for 15 minutes. You can tell be looking at it how moist it is. Continue cooking until it looks right to you. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance. |
