Popovers (Gluten free)

 

 

1 cup all-purpose gluten-free flour

1/2 tsp. xanthan gum

1/2 tsp. kosher salt

1 Tbsp. unsalted butter, melted and cooled

2 extra-large eggs, lightly beaten, at room temperature

1 cup milk (lowfat but not fatfree), at room temperature

 

 

1. Preheat the oven to 400 degrees. Grease well a 6-cup popover pan or 12 muffin pans.

 

2. In a large bowl, whisk together the flour, xanthan gum and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth.

 

3. Pour the batter into muffin pans, filling just under halfway. Place the pans in the center of the preheated oven and make for a total of 30 minutes. After the first 20 minutes, with a sharp knife, pierce the top of each popover to let steam escape so the popovers will maintain their puffiness.

 

4. Serve hot with butter and jam.

 

Gluten free flour mixture:

2 cups brown rice flour

2/3 cups potato starch

1/3 cup tapioca starch

 

1. Mix together and store in an airtight container until ready to use.