Crusty Popovers (w/ 3 Variations) Gluten Free

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 4 eggs
• 1 cup milk
• 1/3 cup tapioca flour
• 2/3 cup rice flour or 2/3 cup sweet brown rice flour
• 1 dash salt

Recipe

• 1 preheat oven to 425*f.
• 2 preheat a 12-cup muffin tin for 5 minutes. this is a very important step for popovers. a warm muffin tin helps to facilitate the rising of the batter. let the tin stay in the oven until you are ready to pour the batter.
• 3 in a blender, add eggs and milk and pulse just until blended. then add the tapioca flour, rice flour and salt and pulse until combined.
• 4 remove your baking tin (remember, it will be hot.) lightly grease with cooking spray. pour in the batter, filling each muffin cup 3/4 full. fill any empty muffin cups with water to ensure even baking.
• 5 bake 25 minutes, or until popovers are puffed high and are a rich, golden brown. for puffiest popovers, avoid opening the oven door before 25 minutes. serve immediately.
• 6 garlic & herb popovers: mix in after salt: 2 tablespoons fresh herbs (such as rosemary, basil, thyme, sage or a combination), stemmed and chopped fine, and 1 clove minced garlic.
• 7 parmesan cheese popovers: mix in after salt: 1/4 cup finely grated parmesan cheese and 1 tablespoon finely chopped italian parsley.
• 8 yorkshire pudding popovers: add 1 tablespoon of meat dripping to bottom of muffin cups.