2/3 cup of gluten-free flour mix
1/3 cup of corn starch or potato starch
1/2 tsp. salt
1/4 tsp gluten-free baking powder
1/4 tsp guar gum
3 whole eggs
1 cup milk or half & half
drippings from roast beef
Preheat oven to 425ºF
Mix all dry ingredients well.
Beat eggs separately, then add to dry ingredients.
Mix well with a hand mixer.
Add the milk or cream and beat for three or four minutes.
Put about 1 tsp of beef drippings into each of 12 muffin cups.
Heat the muffin tins in the oven until VERY hot.
Divide the batter evenly into the 12 muffin cups.
Bake for 15 minutes.
Puddings will be well risen and golden brown.