Yorkshire Pudding and NT-izing recipes

[Guest guest]

I was flipping through my french cookbook and noticed Yorkshire

pudding. It looks sooo tasty, I'm dying to make it! Alas, I just

bought a pound of sausage and since you need meat drippings I'll have

to wait a few days, then I'll make a roast beef or something.

The problem is that the recipe calls for white flour. I'd rather make

it healthier. Here are some strategies I've thought of, hopefully

some people have experience translating favorite recipes to NT style.

1. Use brown rice flour instead of white flour. My french cookbook

actually calls for brown rice flour over white flour in a few places,

such as making the roux for cream soups.

2. Soaking whole wheat flour in whey

3. Yorkshire pudding starts with beating a couple eggs with milk and

white flour. I thought I could soak whole wheat flour in buttermilk

and use that instead of regular milk. That's probably too sour for a

dish like yorkshire pudding though?

Realistically, it seems like a choice between #1 or #2. Are there any

other options I'm missing? What seems like the best bet?

Thanks!