Remember those Sunday night roast beef dinners with Yorkshire pudding smothered in rich gravy. This doesn’t have to be a classic tradition that you have to give up just because you’re gluten intolerant. This recipe doesn’t skimp on taste or expectations, so you can enjoy your family dinners once again.
A hot oven, hot oiled muffin tin, and real eggs are the key to creating this classic popover.
Combine milk, eggs, flour, and salt and beat together on high speed for 2 minutes.
Into a preheated and prepared muffin tin, fill to 3/4 full, and bake until puffed and starts to turn golden. Serve immediately hot out of the oven.
|Yorkshire Pudding|| |
- ¾ cup + 2 Tbsp milk or milk alternative
- 2 eggs
- ¾ cup GF flour blend
- ¼ tsp salt
- 4 Tbsp oil
- Preheat oven to 425°F. Place a spoonful of oil into each well of the muffin tin and allow to heat up in the preheated oven for 5 minutes.
- Combine milk, eggs, flour, and salt and beat together on high speed for 2 minutes.
- Remove hot muffin tin, and quickly fill muffin tins ¾ full. Bake for 25-30 minutes until puffed and starts to turn golden. Serve immediately.