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Ingredients
2 cups Better Batter Gluten Free Flour
1 tsp. salt
4 eggs
2 cups milk or water
1/4 cup oil, melted beef fat, or melted shortening for the pan.
Instructions
It is very important to have a very hot oven for this recipe. Preheat oven to 425 degrees.
Pour a little oil, fat, shortening evenly into 12 muffin tins, or use it to grease two cookie sheets, or pour it into a 9×13 inch baking pan. Place muffin tins or 9×13 pan into the oven while it is preheating. DO NOT do this with the cookie sheets!
In your electric mixer, beat the flour, salt, eggs, and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing or a very silky, fluffy whipped topping.
Working quickly, spoon this mixture into the hot pan or tins, or spoon into mounds on cookie sheets and quickly flatten (to about 1/2 inch) with wet hands, to form ‘buns’. Be careful not to burn yourself if using the muffin tins or 9×13 baking pan!
Place the hot pans or the cookie sheets into the oven.
Bake for the following times:
Muffin tins: 15-20 minutes
9×13 pan: 20-35 minutes
Cookie sheets: 15 minutes
Puddings should be puffed, golden brown, and firm-yet-springy to the touch. Remove and serve immediately or let cool completely and slice for ‘bread’.
Fantastic thank you very much. I am a Brit and have been trying to get a good yorkshire pud recipe for ages and about the only complaint my tester (five year old son) has was it didn’t have a hole in the middle as normal yorkshires do BUT they were officially Yummy!
Thanks, Esther! We love Yorkshires. A little more grease will give you the hole you’re looking for.
I would use light olive oil, as adding extra to get that little hole, is adding more healthy fat to your dish! Since we are not familiar with the traditional taste, Hubby wanted the extra virgen olive oil, as he likes the flavor!