Spelt (Wheat-Free) Popovers

• 3/4 cup warm water
• 1 tablespoon yeast
• 3 tablespoons sugar
• 1/4 cup butter, softened, but not melted
• 1 egg
• 1 1/4 cups spelt flour
• 3/4 cup tapioca flour
• 1 tablespoon xanthan gum

1. In a large bowl, whisk in the yeast to the warm water and stir well. Let it sit for about 3 minutes.
2. Add the sugar and with an electric beater, mix well. Add the softened butter and egg and using the mixer continue to stir.
3. Add the flours and xanthum gum. Stir in the flour well with a spatula. The dough should be a little bit thicker than a muffin batter, but not as stiff as a bread dough. If it is too dry, add a little more water so thin it out some.
4. Grease a muffin pan (or a popover pan if you have one) with some buttered flavor pan spray.
5. With a ice cream scooper, scoop out into individual muffin cups.
6. Bake for about 15-18 minutes at 350 degrees.
7. Allow to cool for a few minutes before serving. Serve warm.

warm water, yeast, sugar, butter, egg, flour, tapioca flour, xanthan gum

Taken from www.food.com/recipe/spelt-wheat-free-popovers-286645 (may not work)