Gluten-free Yorkshire Puddings (Edit recipe)

Yorkshire Puddings are a popular side dish in Britain, and can be enjoyed numerous ways, often served alongside roasts. In America, we have a similar dish we call popovers. This recipe is traditionally made with regular flour, but I adapted Jamie Oliver's recipe for Easy Yorkshire Puddings to make ours gluten-free. They turned out great, and are perfect for your holiday dinner table!

25 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	7 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	5 g
Sodium:	68 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Primal Palate

Serves: 7

Ingredients

100 gram Half and Half
2 whole Eggs
100 gram Gluten Free Flour, Trader Joes 1:1
1/4 tsp Himalayan Pink Salt
1/4 tsp Black Pepper
7 tsp Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees.
In a large liquid mixing cup, measure 100 grams of half and half.
To the mixing cup, add the two eggs, and whisk to combine the eggs with the half and half.
Add in the 100 grams of flour, salt, and black pepper, and whisk again until your batter is smooth.
Add a teaspoon or slightly less to 7 wells in your muffin tin, and place in the oven to heat the oil until it starts to shimmer from heat.
Pour the batter evenly into each well, about 3/4 of the way high.
Place back in the oven and bake for approximately 30 minutes, or until the puddings have risen up over the top of the muffin tin, and are dark and golden on the edges.