Popovers-Low Carb

• 3/4 cup gluten flour, plus
• 1 tablespoon gluten flour
• 1/2 cup heavy cream or 1/2 cup low-carb milk
• 3/4 cup water
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup shredded cheddar cheese, for a slightly different taste (optional)

1. Preheat oven to 450.
2. Combine all wet ingredients beating with electric mixer at medium speed with an electric blender till smooth.
3. Add gluten flour slowly continuing to beat during addition.
4. If you don't add slowly to wet ingredients and mix thoroughly with electric mixer, it will be very thick and lumpy.
5. Stir in cheese.
6. Heat a well greased muffin pan at 425 degrees for 3 minutes until very hot.
7. Spoon in batter, filling 2/3 full.
8. Bake at 425 degrees for 15 minutes.
9. Reduce heat and bake at 350 degrees for 25 more minutes or until golden brown.
10. Serve immediately.
11. They will keep in refrigerator for several days.
12. Reheat in a toaster or conventional oven not a microwave.

gluten flour, gluten flour, heavy cream, water, butter, salt, eggs, cheddar cheese

Taken from www.food.com/recipe/popovers-low-carb-96964 (may not work)