River Cottage Gluten Free
By Naomi Devlin
About the recipe
There are three secrets to successful gluten-free Yorkshire pudding: sweet rice flour, allowing the batter to rest, and getting the fat in the tin to smelting temperature.
Recipe From
River Cottage Gluten Free
By Naomi Devlin
200g free-range eggs (about 4)
2 teaspoons liquid pectin
50g tapioca starch
40g sweet rice flour
30g rice flour
180ml whole milk or goat’s milk (or unsweetened almond or coconut milk, for a dairy-free version)
5 teaspoons lard, softened beef dripping, or coconut oil
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