Popovers

[Dee]

I make up a flour blend of :

1-1/2 c sorghum flour

1-1/2 c cornstarch

1 c tapioca flour

You can make up this batter the night before or in the morning of the day that you will be baking them.
Whip these ingredients in a blender until smooth
3 large eggs, room temperature
1 cup DF milk or 1% regular milk if you aren't intolerant, also at room temp.
1 tablespoon DF unsalted butter or ghee, melted
2/3 cup potato starch
1/4 cup of the above flour blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum

Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the middle position.
Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.

Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.

[Pat]

Thanks Dee. You're a doll! I should have expected corn and eggs to be in there. Maybe I will wait until I have a better handle on this whole thing before I jump into these. Sound mouth watering though. Thanks again!

Pat

[Dee]

Pat,
Let me see if can come up with something that would work for you, okay??
Now, hang in there a bit, and give me a few, to figure something out!

Love
Dee~~