Gluten-Free Yorkshire Pudding

• 1/2 cup (2oz) rice flour
• 1/2 cup (2oz) tapioca flour
• Pinch of salt
• 2 eggs, preferably free range
• 1 1/4 cups milk
• 2 teaspoons butter, melted
• Olive oil or pure beef drippings (unless for vegetarians), for greasing pans

1. Preheat the oven to 450F.
2. Sift the rice flour and tapioca flour into a large bowl.
3. Add the salt.
4. Make a well in the center and drop in the eggs.
5. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time.
6. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter.
7. Allow to stand for 1 hour.
8. Grease a hot deep bun pan with olive oil or beef drippings and fill up to half to two-thirds with the batter.
9. Bake in the oven for about 20 minutes.
10. Remove from the tins and serve warm.

rice flour, tapioca flour, salt, eggs, milk, butter, olive oil

Taken from www.cookstr.com/recipes/gluten-free-yorkshire-pudding (may not work)