Gluten-Free Yorkshire Pudding

• 2/3 Cup of gluten-free flour mix (any)
• 1/3 Cup of corn starch or potato starch
• 1/2 tsp salt (or up to 1 tsp - to taste)
• 1/4 tsp gluten-free baking powder
• 1/4 tsp xanthum gum
• 2-3 whole eggs
• 1 Cup milk OR half & half
• drippings from roast beef

1. 2 Mixing Bowls
2. 1 Electric Mixer
3. 2 Regular-Sized Muffin Tins (to make a total of 12)
4. Preheat oven to 425u0b0F
5. Mix all dry ingredients well
6. Beat eggs in a separate bowl
7. Combine eggs and dry ingredients
8. Mix well with electric hand mixer
9. Add the milk or cream to batter
10. Beat for a couple of minutes
11. (should be the consistency of thick cream)
12. Put less than 1 tsp. of beef drippings into each muffin cup
13. You only need to line the bottom of each cup
14. Place greased muffin tins in the oven
15. Heat until the oil is VERY hot (but not on fire!)
16. Distribute the batter evenly into the 12 muffin cups
17. Bake at 425u0b0F for 15 minutes
18. Do not open the oven to check progress
19. If the puddings are well risen by then, turn the oven down to 375u0b0F to finish baking (should be about 5-10 minutes)
20. Bake until deep golden brown on top
21. Makes 12 Muffins

flour, corn starch, salt, baking powder, xanthum, eggs, milk, beef

Taken from www.epicurious.com/recipes/member/views/gluten-free-yorkshire-pudding-50145411 (may not work)