Credit: https://www.epicurious.com/recipes/member/views/gluten-free-yorkshire-pudding-50145411

2/3 cup gluten-free flour mix
1/3 cup corn starch (or potato 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
1 cup milk (homo)
lard or drippings from roast beef

2/3 cup gluten-free flour mix 1/3 cup corn starch (or potato 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 1 cup milk (homo)

Preheat oven to 425 F
Mix all dry ingredients well
Beat eggs in a separate bowl
Combine eggs and dry ingredients, mix well with hand mixer
Add the milk and beat for a couple of minutes
Put 1 tsp lard in each cup.
Heat until oil is very hot (but not on fire!)
Using 1/4 cup measuring cup, divide batter into the 12 muffin cups
Bake at 425 F for 15 minutes (do not open oven)
If well risen by then, turn down to 375 F for another 5-10 minutes
Bake until deep golden brown