Bit of help please 
I make gluten free yorkshire puds for a friend occasionally, using gluten free flour. The first time I did it, they rose really well, and since then, although they taste ok, they have always been flat.
I've no idea what I did the first time, has anyone got any tips/tricks to make them rise?
Thanks

I make gluten free yorkshire puds for a friend occasionally, using gluten free flour. The first time I did it, they rose really well, and since then, although they taste ok, they have always been flat.
I've no idea what I did the first time, has anyone got any tips/tricks to make them rise?
Thanks
