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Thank you so so much for everyone's responses.  I listed them below.   
I choose one recipe (from Amy Roberts) that seemed easy and I had  
everything on hand and it turned out so amazingly good!  Thank you  
Vidalia Patterson  for forwarding it to me. I even wrote a blog post  
about it.  I could have eaten the whole batch myself, they were that  
good!

http://tinyurl.com/yorkshirepudding

-----------------------------------

Responses:

- There's a great recipe at http://www.123glutenfree.com/Recipes.html

- There's one that looks good (but I haven't tried) in "Healthy Gluten- 
Free Cooking" by Darina Allen and Rosemary Kearney. I like all the  
things I've made out of it so far, including the sponge cake and soda  
bread.

-  am camping so do not have my recipe but I think that all I did to  
change my G-grandmother's recipe was to add some dry gelatin to it and  
several tablespoons of leftover mashed potatoes to it.  I hope someone  
else has tried it and has notes about the changes they made.  I added  
the mashed potatoes because I thought it was too runny and perhaps it  
was supposed to be runny.
My mother said that the leftovers were not good the next day but mine  
microwaved well and tasted fresh the next day. I used a flour mix that  
I had made using Bette Hagman's Featherlight directions,  1/3 rice  
flour, 1/3 tapioca flour and 1/3 corn starch.
And perhaps it is Featherlite.

-   Gluten Free Yorkshire Pudding

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

   Preheat oven to 425

   Mix all dry ingredients well.  Beat eggs separately, then add to  
dry ingredients, mixing well with electric hand mixer.  Finally, add  
the milk or cream and beat for a couple of minutes (should be the  
consistency of thick cream).

   Pour a little beef drippings into each muffin cup.  I use about 1  
tsp, in each, but we like ours "greasy".  You really just need to line  
the bottom of each cup for this to work.  Then put the muffin tins  
into the oven and heat til the oil is VERY hot.

   Distribute the batter evenly into the 12 muffin cups and bake at  
425 for 15 minutes.  If the puddings are well risen by then, turn the  
oven down to 375 and finish cooking them (should be about 5-10  
minutes)  You can tell by looking at them how moist they are.  Just  
cook until they look right to you.

   This has worked perfectly for me (after much previous  
experimentation) 6 to 7 times now.  I doubt anyone could tell the  
difference between these and Yorkshire pudding made with wheat flour.

   Happy dining!

- Hi,
This is in the latest issue of Crossed Grain, the newsletter of  
Coeliac UK:

Yorkshire Pudding
Makes 9-10 puddings

50g (2oz  cornflour
50g (2 oz g.f. white mix or g.f. flour*
(or a blend of soy, potato and rice flour in equal proportions)
Pinch of salt
3 medium eggs, beaten
140ml (1/4 pint milk
2 tbs vegetable oil


Method

1.  Pre-heat overn to 220C, 425F - Gas mark 7
2. Place the oil in a muffin tray and heat for about 5 minutes
3.  Mix the dry ingredients in a bowl, and then add beaten eggs to  
form a thick batter.
4.  Add the milk and whisk again.
5. Pour into the murrin tray and cook for 20-25 minutes until well  
risen and golden brown.




anne steib
gluten-free musings
www.glutenfreemusings.com










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