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

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