GLUTEN-FREE POPOVERS

Steps:

• Preheat the oven to 400F. Grease a 12-cup popover pan or standard muffin pan.2) Popover batter is easiest made in a blender. Blend eggs, butter, and milk on medium speed in the blender until the mixture is uniform. Whisk the flour or flour blend in a bowl with the xanthan gum and salt. Spoon or pour the dry ingredients into the blender, then blend at medium-high speed until batter is smooth. A few tiny lumps are OK, but if you have more lumps than that, keep blending till they disappear.3) If you don't have a blender, whisk together the eggs, butter, and milk in a large bowl.
• In a separate bowl, whisk the flour or flour blend with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter.
• If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve. 4) Pour the batter into the prepared pan, filling each cup about 2/3 full.5) Bake for 25 minutes, then reduce the oven heat to 350F and bake for
• an additional 15 minutes, until the popovers are deep brown. 6) Remove from the oven, prick the side of each popover with a sharp
• knife to let the steam out, and let popovers rest for 5 minutes to
• finish setting. Remove from the pan, and serve immediately. Or, to keep
• them crisp longer, allow them to sit in the turned-off oven for 10 to 15
• minutes before serving.Yield: 12 standard (muffin-sized) popovers.*Make your own blend
• Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
• The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
• Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).