Gluten-Free Yorkshire Pudding
These gluten-free Yorkshire puddings are light, fluffy, and golden with a crispy exterior and tender interior, perfect for soaking up gravies or pairing with sweet toppings.
Servings: 12 puddings
Equipment
- 1 muffin tin
- 1 large bowl or measuring cup
Ingredients
- 12 teaspoons beef drippings or neutral tasting cooking oil
- 1 cup of cornstarch 120 grams using the scoop and level method
- ½ teaspoon salt
- Pinch of pepper
- 4 large eggs
- ¾ cup and 1 tablespoon milk 200 grams
Instructions
- 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.
- In a medium container, preferably one with a pouring spout, add in your cornstarch, salt, and pepper and give it a light whisk.
- Then add in your eggs and stir until everything is smooth. Gradually add in your milk and continue mixing until combined.
- 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.
- 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.
- As they cook, your puddings should expand and grow tall in their muffin holes, and once finished, they should be brown and crisp.
- Allow them to cool slightly and enjoy warm!
Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 125mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 0.3mg