gluten-free popovers

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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

process:

• heat oven to 450° F
• grease six 6 oz 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

notes:

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.

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