Yorkshire Pudding – Gluten-free version

👨‍🍳 Method

1. 1
   Mix the gluten-free flour blend, eggs, milk and salt into a thin, smooth batter, and let it rest for 30 minutes.

   BowlWhisk

   💡Rested batter puffs more: the gluten-free flour blend absorbs the liquid, and the bubbles from mixing settle.
2. 2
   Preheat the oven to 230°C (445°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 3
   Divide the oil among the cups of a muffin pan, a teaspoon in each cup, and heat the pan in the oven until the oil smokes.

   Muffin tinOven

   💡The oil must be smoking before the batter goes in: contact with scorching fat puffs it up at once, and in lukewarm fat it stays flat and greasy.
4. 4
   Take out the pan and quickly pour batter into each cup.

   Muffin tin
5. 5
   Bake 20–25 minutes, until the puddings are puffed and golden. Don't open the oven during baking.

   ⚙ BakingOvenMuffin tin

   💡Don't open the oven halfway through: cold air makes the pudding collapse before the sides have set.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Serve immediately.