gluten-free popovers

this recipe is adapted from Betty Crocker's popovers recipe

​ingredients:
2 eggs
1/3 cup white rice flour
1/3 cup brown rice flour
1/3 cup tapioca flour (same as tapioca starch)
1 cup coconut milk
1/2 tsp sea salt

​steps:
-heat oven to 450° F
-grease six 6oz custard cups or 8 medium muffin cups* with coconut oil
-beat eggs slightly
-beat in the three flours, coconut milk and sea salt just until smooth (do not overbeat).
-fill custard cups about 1/2 full, muffin cups 3/4 full
-bake 20 minutes 
-decrease oven temperature to 350° F - (while keeping popovers in the oven)
-bake custard cups 20 minutes longer, muffin cups 15 minutes longer
-immediately remove from cups
-serve hot

makes 6 or 8 popovers

*we used a 12-cup muffin pan and filled the remaining 4 cups, just under halfway, with water.

(Betty Crocker's note: do not use self-rising flour in this recipe)

​does well:
-served with fruit jams, jellies and preserves
-served with peanut butter
-as a brunch food (or a later breakfast as it takes up to 40 minutes to bake)

notes:
-traditional popovers tend to rise higher than these.
-these popovers have a crunchy, cracker-like-texture outer shell.
-the coconut oil and coconut milk help reduce the oily tendency of traditional popovers and provide a subtle coconut scent to the dough.