Gluten-Free Yorkshire Puddings
These Yorkshire puddings are crisp on the outside, soft and slightly chewy on the inside, and are very easy to make! You will love how they puff up and how big they get! Serve them the traditional way with gravy or stuff them with your favorite fillings to devour! You'd never guess that they're gluten-free!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 90 grams tapioca starch
- 20 grams brown rice flour
- 90 grams whole full-fat milk
- 2 eggs
- 1/2 teaspoon salt
- 8 teaspoons extra light olive oil ((Or any neutral flavored oil with a high smoke point; see Recipe Notes below))
Instructions
- 1
Preheat oven 425F/220C.
- 2
In a medium mixing bowl or 1-quart measuring cup, beat the eggs and milk with a whisk until smooth.
- 3
Sift the brown rice flour, tapioca starch, and salt into the egg-milk mixture. Beat well with a whisk until smooth and there are no lumps. Let batter sit for 30 minutes.
- 4
Divide the extra light olive oil among 8 cups in the muffin tin (1 teaspoon of oil in each cup).
- 5
Whisk the batter again to incorporate any flours that have settled and divide the batter among the 8 muffin cups.
- 6
Place the muffin tin in the oven and bake for 15-18 minutes until the puddings are puffed up and golden brown.
- 7
Remove from the oven and immediately remove the puddings to a cooling rack so that they do not become soggy. Serve immediately with gravy or desired fillings.