This recipe comes to us from Amy Roberts.
2/3 cup of gluten-free flour mix
1/3 cup of corn starch or potato starch (we used corn starch)
½ teaspoon salt (or up to 1 teaspoon to taste)
¼ teaspoon gluten-free baking powder
¼ teaspoon xanthan gum
2-3 whole eggs
1 cup milk or half & half
Drippings from roast beef (or use vegetable oil)
Preheat oven to 425F.
Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).
Pour a little beef drippings into each muffin cup. I use about 1 tsp, in each, but we like ours "greasy". You really just need to line the bottom of each cup for this to work. Then put the muffin tins into the oven and heat until the oil is VERY hot.
Distribute the batter evenly into the 12 muffin cups and bake at 425F for 15 minutes. If the puddings are well risen by then, turn the oven down to 375F and finish cooking them (should be about 5-10 minutes) You can tell by looking at them how moist they are. Just cook until they look right to you.