Gluten-Free Yorkshire Pudding

• Gluten free

• Meat

  • 1/3 cup Beef tallow

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/3 cup Arrowroot or 1 cup gluten-free flour blend instead of the buckwheat and arrowroot
  • 1/2 tsp Baking powder, aluminum free
  • 2/3 cup Buckwheat flour
  • 1 Lard
  • 1 tsp Sea salt

• Dairy

  • 1 cup Raw milk, whole

Found on divinehealthfromtheinsideout.com

Ingredients

• ⅔ cup buckwheat flour
• ⅓ cup arrowroot OR 1 cup gluten-free flour blend instead of the buckwheat and arrowroot
• 1 teaspoon sea salt
• ½ teaspoon baking powder (aluminum free)
• 1 cup whole raw milk, or more
• 2-3 eggs
• ⅓ cup beef tallow, suet, pan drippings from a roast, bacon fat, or
• Lard, melted

Directions

• All ingredients should be at room temperature.
• Preheat oven to 400 degrees.
• Sift together in a bowl, flour, arrowroot, salt and baking powder.
• Stir in the milk and eggs. Whisk well, cover and let stand 30 minutes to 1 hour.
• Place a 12-cup muffin tin in the oven until its very hot. Fill each tin with 1 to 2 teaspoons of the fat of your choice.
• Stir enough milk into the rested batter to make it the consistency of heavy cream.
• Pour the batter into the muffin tins. The batter should sizzle in the hot drippings or fat.
• Bake until puffed, browned and crisp about 25-30 minutes. These are best served immediately. However, they can be kept in a warm low oven for about 15 minutes.
• Slather with butter or serve with the rib roast.