Mini Gluten-Free Yorkshire Puddings
Gluten-free Yorkshire puddings are so good and so easy, consider mixing up the batter the night before and enjoying them for breakfast, too!
Gluten-Free Yorkshire Pudding is the perfect choice to accompany a Standing Rib Roast. Be sure the muffin tin is piping hot before adding the batter. Once the batter is ladled into the pan, sprinkle it with coarse salt and set the pan in the oven to bake without opening the door. Peeking can cause these puddings to deflate. The eggs cannot be replaced in this recipe.
MAKES 12 GLUTEN-FREE PUDDINGS.
4 large eggs
1.5 cups milk of choice
1.25 cups all-purpose gluten-free flour blend of choice (without xanthan gum)
0.5 teaspoon coarse salt
4 tablespoons vegetable oil or drippings from the roast beef, divided
1. Place eggs, milk, flour blend and salt in a large container fitted with a lid. Whisk ingredients with a fork until well combined. Then cover container with the lid and shake vigorously 1 minute.
2. Place batter in the refrigerator at least 30 minutes and up to 3 days.
3. Preheat oven to 425°F.
4. Put 1 teaspoon oil (or beef drippings) into each cup of a 12-cup muffin pan. Place pan into preheated oven on the top shelf until it’s very hot, almost smoking, about 8 to 10 minutes.
5. Remove pan from oven and, working quickly, pour batter into cups, filling each ¾ full. The pan should sizzle. Immediately put pan back in the oven and bake until puddings rise and turn golden brown and crisp, 18 to 20 minutes. (Don’t open the oven door until the end or they might collapse.)
6.Turn puddings onto a wire rack to cool slightly. Serve warm or cool.
TIPS: Yorkshire Pudding batter can be made 2 or 3 days ahead and refrigerated; it's ready to bake after resting 30 minutes. Store baked puddings in a plastic bag at room temperature 1 to 2 days; reheat 5 minutes in a 350F oven.