My mother in law had a tradition of making these on Christmas morning. They’d go in the oven before gifts were opened, and provided an impossible to resist break in the action by baking in no time. They were so buttery and delicious, I decided to keep this tradition going. We are gluten free now going on 17 years, and found what we needed courtesy of Mary Capone, out of her book The Gluten-Free Italian Cookbook. Enjoy immediately from the oven with butter, ghee, fruit spread, nut butter, chunks of dark chocolate, or whatever is special for a holiday treat at your house.
Gluten Free Crusty Popovers
Hot, warm, delicious and assembled in a snap! See Mary Capone's Gluten Free Italian Cooking for more great recipes like this one.
Preheat a 12-cup muffin tin for 5 minutes. This is a very important step for popovers. A warm muffin tin helps the batter rise. Let the tin stay in the oven until you are ready to pour in the batter.
In a blender or mixer, blend eggs and milk. Pulse just until blended. Then add the tapioca flour, white rice flour and salt. Pulse until combined.
Remove your baking tin from oven (remember, it will be hot). Lightly grease with high heat organic safflower or coconut oil. Pour in the batter, filling each cup 3/4 full. If you have extra batter, use a second tin and fill any empty muffin cups with water to ensure even baking.
Bake 25-30 minutes, or until popvers are puffed high and a rich, golden brown. For the puffiest popovers, avoid opening the oven door before 25 minutes.
Serve immediately with butter, ghee, chocolate, nut butter or fruit spread.
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