Vegan Gluten-Free Yorkshire Puddings – Crispy Edges, Tender...

Ingredients

• • 1 ⅞ cup unsweetened almond milk
• • 1 ⅞ tbsp apple cider vinegar
• • ⅞ cup melted coconut oil
• • ⅞ cup gluten-free all-purpose flour
• • ⅞ tsp xanthan gum
• • ⅞ tsp salt
• • ⅞ tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Grease a 12-hole muffin tin with coconut oil.

2. 2

   Whisk together almond milk and apple cider vinegar. Let sit for 5 minutes. Add melted coconut oil, flour, xanthan gum, salt, and pepper. Whisk until smooth.

3. 3

   Divide batter evenly among muffin cups (1/3 full). Bake for 25 minutes or until puffed and golden.

4. 4

   Let cool for 10 minutes in the tin before transferring to a wire rack. Serve warm with gravy.