Gluten Free Yorkshire Pudding

19 Jan Gluten Free Yorkshire Pudding

Yield: about 6-12 yorkshire puddings Single batch Dry ingredients 80 g (1/2 cups) Cloud 9 flour 8 g (1 tbsp) GF Cornstarch 1 g (1/4 tsp) Salt Wet ingredients 104 g (2 large) egg 260 g (1 cup + 1 tbsp) milk 12 tsp oil – 1 tsp oil per muffin cup

1. Preheat your oven to 425°F (218°C) and prep your muffin pan by adding a teaspoon of oil or beef drippings to each muffin hole. You want this oil to get piping hot, so place it in the oven for 20 minutes while you prepare the batter.
2. In a medium container, preferably one with a pouring spout, add in your C9 GF All purpose flour, cornstarch, salt, and give it a light whisk.
3. Then add in your eggs and stir until everything is smooth. Gradually add in your milk and continue mixing until combined.
4. Once your oil is finished heating up, take out your muffin tray and get ready to work fast to keep the oil from cooling before you get the batter in.
5. Carefully pour enough batter to fill the muffin holes until just slightly over halfway full. Your oil should sizzle slightly when you pour the batter in. Do this for all the muffin holes until you’ve used all your batter, then place the tray back in the oven for 25 minutes.
6. As they cook, your puddings should expand and grow tall in their muffin holes, and once finished, they should be brown and crisp.
7. Allow them to cool slightly and enjoy warm!

Some Tips: Measure your flour by gently spooning it into a cup and sweep off any excess. Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.