Ok, I hear you laughing now, but these are Gluten free puds.

You now no longer need to forgo those delicious Yorkshire puds – here use rice and tapioca flour with great success. For a twist, add a few thyme leaves, a blob of Dijon mustard or a few olives.

Ingredients
50g/2oz rice flour
50g/2oz tapioca flour
pinch of salt
2 eggs, preferably free-range
300ml/½ pint milk
10g/½oz butter, melted
olive oil or pure beef dripping (unless for vegetarians), for greasing tins
You will also need
deep bun tin

Method
1. Preheat the oven to 230C/450F/Gas 8.
2. Sift the rice flour and tapioca flour into a large bowl. Add the salt. Make a well in the centre and drop in the eggs. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter. Allow to stand for one hour.
3. Grease a hot deep bun tin with olive oil or beef dripping and fill up to half to two thirds with the batter. Bake in the oven for about 20 minutes. Remove from the tins and serve warm.