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Yorkshire Pudding


2/3 cup of gluten-free flour mix (any)
1/3 cup of corn starch or potato starch
1/2 tsp. salt (or up to 1 tsp-to taste)
1/4 tsp baking powder
1/4 tsp xanthum gum
2-3 whole eggs
1 cup milk or half & half


1. Preheat oven to 425. Grease bottom and sides of 8x8 pan.

2. Mix all dry ingredients well.

3. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer.

4. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).

5. Distribute the batter evenly into an 8x8 pan. Bake at 425 for 15 minutes. You can tell be looking at it how moist it is. Continue cooking until it looks right to you.

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