Step 1

Preheat the oven to 450°F.

Step 2

Using a 12-muffin baking pan, add 1 teaspoon of vegetable oil into each well. Place the muffin tin containing the vegetable oil into the oven and heat for 13-15 minutes.

Step 3

While the oil heats in the oven, mix together the gluten free flour and salt in a medium sized bowl or a pourable bowl.

Step 4

Add in the 3 eggs and beat into the flour mixture. Add in the milk and whisk until smooth.

Step 5

Once the oil has heated, carefully remove the muffin pan from the oven. Pour the batter into each muffin well and fill about ½ way.

Step 6

Place the muffin pan back into the oven and bake for about 20 minutes. DO NOT open the oven door, as this will impact the rise of the yorkshire puddings.