Yorkshire Pudding – Gluten-Free Dairy-Free Soy-Free!
 
Prep time
Cook time
Total time
 
Recipe type: Side
Serves: 8-12
Ingredients
  • ½ cup white rice flour
  • ½ cup sweet rice flour (also called glutinous rice flour)
  • ½ cup amaranth flour
  • ¼ cup potato starch (not flour)
  • ¼ cup tapioca starch
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 4 large eggs
  • 2 cups almond milk
  • ¼ cup melted beef fat
Instructions
  1. Mix all dry ingredients in a large bowl.
  2. Whip eggs and almond milk in a separate bowl until well mixed.
  3. Pour egg mixture into dry ingredients and whisk well to combine.
  4. Let stand a half hour to an hour if you have time.
  5. Put ¼ cup melted fat in a roughly 13 X 9 inch ovenproof casserole dish or put 1 tsp melted fat in each cup of a 12 cup muffin tin.
  6. Put the pan in the oven as you preheat it to 425 degrees F.
  7. Once the fat begins to smoke, remove pan from oven and quickly pour batter in. For the casserole dish, swirl it around to level batter. If using a muffin tin, pour about ¼ cup batter into each cup. You can place the muffin tin over hot burners on the stove as you fill the cups to keep the fat hot. Try to work quickly.
  8. Return to hot oven and bake about 30 minutes until risen and browned. Do not open the oven door while the pudding’s baking or it will fall.
  9. Serve immediately.
Recipe by Savory Nature at http://savorynature.com/2014/12/23/yorkshire-pudding-gluten-free-dairy-free-soy-free/