Blue Ribbon Gluten Free Popovers

• 2 c. gluten free flour mix (6 parts SUPERFINE brown rice flour, 2 parts potato starch, 1 part tapioca flour)
• 1/2 t. xantham gum
• 1 t. salt
• 2 1/2 c. milk, warmed slightly
• 8 large eggs
• 8 T. butter, melted

1. 1. Preheat oven to 400 f. Distribute 4 T. of melted butter (half the amount of melted butter) evenly into the bottom of 2 12 large popover tins (or 24 standard muffin tins).
2. 2. Place remaining 4 T. melted butter, eggs and warm milk into a blender and blend until thoroughly combined on medium speed.
3. 3. Whisk together dry ingredients in a bowl, then slowly add to blender, blending well between additions. When finished, there should be NO lumps. (lumps weigh down popover batter so that it will not rise as it should). The batter should be consistent throughout.
4. 4. Pour the batter into the prepared tins until about 3/4 full.
5. 5. Bake at 400 f for 25 minutes, then reduce the temperature to 350 f for 10 remaining minutes, or until popovers reach a dark golden brown. Do NOT open the over during the baking process as popovers may deflate.
6. 6. Remove from the oven. Rest for 5 minutes before removing from pan and serving immediately.

gluten free, xantham gum, salt, milk, eggs, butter

Taken from www.epicurious.com/recipes/member/views/blue-ribbon-gluten-free-popovers-53019271 (may not work)