Crawford Design

Popovers

Ingredients

• 4 eggs
• 2 cups milk
• 3/4 cup brown rice flour
• 1/2 cup sorghum
• 1/2 cup oat flour
• 1/4 cup tapioca starch
• 1/4 teaspoon xanthan gum
• 1 teaspoon salt

Directions

1. Combine flours, starch and gum in a small bowl.
2. Heat oven to 450°. Grease 12 deep custard cups (5 ounces) or 16 medium muffin cups. With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat.
3. Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Lower oven temperature to 350° and bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan; serve hot.

Source: Betty Crocker’s Cookbook – 1972