CRUSTY POPOVERS (W/ 3 VARIATIONS) GLUTEN FREE

Steps:

• Preheat oven to 425*F.
• Preheat a 12-cup muffin tin for 5 minutes. This is a very important step for popovers. A warm muffin tin helps to facilitate the rising of the batter. Let the tin stay in the oven until you are ready to pour the batter.
• In a blender, add eggs and milk and pulse just until blended. Then add the tapioca flour, rice flour and salt and pulse until combined.
• Remove your baking tin (remember, it will be hot.) Lightly grease with cooking spray. Pour in the batter, filling each muffin cup 3/4 full. Fill any empty muffin cups with water to ensure even baking.
• Bake 25 minutes, or until popovers are puffed high and are a rich, golden brown. For puffiest popovers, avoid opening the oven door before 25 minutes. Serve immediately.
• GARLIC & HERB POPOVERS: Mix in after salt: 2 tablespoons fresh herbs (such as rosemary, basil, thyme, sage or a combination), stemmed and chopped fine, and 1 clove minced garlic.
• PARMESAN CHEESE POPOVERS: Mix in after salt: 1/4 cup finely grated Parmesan cheese and 1 tablespoon finely chopped Italian parsley.
• YORKSHIRE PUDDING POPOVERS: Add 1 tablespoon of meat dripping to bottom of muffin cups.