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Yorkshire Pudding (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Amy Roberts.
(Makes 12 regular sized muffins)
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.
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