Popovers

April 19, 2006

Makes 10 to 12

4	eggs, at room temperature
1/2	cup rice flour
1/2	cup tapioca flour
1/2	cup cornstarch
1	teaspoon sea salt
1	teaspoon xanthan gum
2	cups milk
2	tablespoons butter, melted
	Vegetable oil (for greasing pan)

1. Adjust an oven rack to the lowest position. Set a traditional popover pan or large muffin pan in the oven. Set the oven at 450 degrees (this is best done about 25 minutes in advance; leave the pan in the oven while assembling the batter).

2. In an electric mixer with the whisk attachment, beat the eggs for 3 to 4 minutes at medium-high speed until yellow ribbons form when the beaters are lifted from the egg mixture.

3. Meanwhile, in a separate bowl,Notes:

stir the rice flour, tapioca flour, cornstarch, sea salt, and xanthan gum until well mixed.

4. Beat the milk and butter into the egg mixture until thoroughly combined.

5. Gradually add the flour mixture to the egg mixture and beat until incorporated. The mixture should have the consistency of heavy cream.

6. Carefully remove the popover or muffin pans from the oven. With a pastry brush, quickly oil the bottom inside each pan. Fill the muffin pans 3/4 full. Immediately transfer to the oven.

7. Bake the popovers for 20 minutes. Turn the oven temperature down to 350 degrees and continue baking for 20 minutes more or until they are golden.

Adapted from ''The Best-Ever Wheat- and Gluten-Free Baking Book"