Gluten-free Yorkshire puddings that actually rise — this version uses cornstarch instead of flour and they come out light, crispy, and hollow just like the real deal. Crack 3 eggs into a measuring cup. Match that volume with cornstarch and the same amount of milk. Whisk until smooth — the batter should pour like loose cream. Heat oven to 450°F, fan off. Heat an empty muffin pan 10 min, add 2 tbsp oil per cup, and heat 10 more min until the oil is ripping hot. Fill each cup halfway. Bake 10–12 mi

Glass Measuring Jug Premium glass choice, thicker and much harder,...