Ingredients (makes 12 – 15)

1 cup unsweetened/unflavoured dairy-free milk*
2 large eggs
1/2 cup white rice flour (not glutinous rice flour)
1/2 cup tapioca starch
3/4 – 1 tsp salt

4 tbsp vegetable oil or roast drippings

Method

1. Whisk together dairy-free milk and eggs. Add in white rice flour, tapioca starch, and salt and whisk to combine. Set aside (with the whisk) to come to room temperature.
2. Heat oven to 450°F.
3. Divide vegetable oil or roast drippings in muffin pan(s) in 12-15 slots. Place in the oven for 2-4 minutes, or until very hot and sizzling when batter is added.
4. Carefully remove muffin pan(s) from the oven. Working quickly but carefully, divide batter between slots, only filling 1/3 to 1/2 of the way. Less batter keeps the Yorkshire puddings from being weighed down, allowing them to puff up more.
5. Carefully place back into the oven and cook for 25-30 minutes, or until puffed and crispy golden brown on the outside.
6. Carefully remove warm Yorkshire puddings from the muffin pan(s) without tipping them sideways, in case there is remaining hot oil in the pan(s). Serve with your favourite roasted dinner and gluten free gravy.

Notes:

1. *I like using Sproud Unsweetened non-dairy milk for this recipe, as its flavour is more well suited to this recipe. Homemade cashew milk can also be used.
2. These scrumptious sides can be made ahead of making a roast dinner, to save on juggling in the kitchen around when dinner is served. My mom will often make her Yorkshire puddings the morning of a big roast dinner, then warm them up quickly around serving time, when there is available space in an oven.