This recipe was originally published in 2011.
This classic popover recipe makes a festive gluten free Yorkshire pudding. For best results, do not replace the eggs in this recipe.
Recipe by Living Without contributor Mary Capone, author of The Gluten-Free Italian Cookbook.Yields 4 servings
- ½ cup pan drippings from a roast or gluten-free beef broth
- 3 large eggs
- ¾ cup milk or dairy-free milk of choice
- ⅓ cup tapioca starch/flour
- ⅔ cup brown rice flour
- Dash of salt
1Preheat oven to 425˚F.
2Pour drippings into a lightly greased 9-inch square glass casserole dish or 9-inch pie plate. Place in preheated oven at least 5 minutes. (A warm dish helps the batter rise. Keep dish in the oven until you’re ready to pour in the batter.)
3In a small bowl, whisk eggs and milk until blended. In another small bowl, whisk together tapioca starch/flour, brown rice flour and salt until combined. Pour wet ingredients into dry and stir until blended and free of lumps.
4Carefully remove the baking dish from oven. Pour in the batter and return to oven immediately.
5Bake 25 to 30 minutes or until Yorkshire pudding is puffed high and is a rich, golden brown. For puffiest pudding, avoid opening the oven door before 25 minutes. Serve immediately.