I make gluten free popovers all the time for my neighbor and grand daughter who have severe celiac disease. Betty Crocker (and many others online) make all purpose Gluten Free Rice flour blend that contains Rice Flour, Potato Starch, Tapioca starch, Guar Gum, and salt. (avoid anything with bean flour in it----affects flavor.) I use a recipe I found on-line and make them in "Chicago Metalic" popover pans. This is important----they need a tall, narrow cup or they don't rise and pop. I had many failures before discovering this combination. Gluten free requires more liquid than flour----unlike the even combinations of using wheat flour and liquid. Recipe: 1 cup rice flour blend---I add 3/8 tsp guar gum 1/2 tsp salt 1 rounded tsp sugar (Helps the rise) 1 1/4 cups milk slightly warm 4 large eggs room temperature (stand out 1 hour) 3 tablespoons butter--melted. Helps rise more Using my large Kitchen Aide Mixer: Blend milk, flour mixture (add gradually) and melted butter (last)----in that order---blending on high speed until smooth and tiny lumps disappear. Add eggs last, mixing only 20 to 30 seconds on medium high speed----overbeating breaks down the structure. Pre-heat heavily greased pan for 2 minutes and fill cups 3/4 full. Bake at 400 for 20 to 25 minutes. Reduce heat to 350 and bake for additionall 5 to 10 minutes until deep golden brown. Prick side of each popover with a sharp knife to let out steam and prevent deflating. Rest 5 minutes on counter in pan to finish setting. Remove from pan. serve immediately OR cool to room temperature---place in sealed bag and freeze. Thaw completely to serve, and reheat in hot oven for 10 to 15 minutes directly on oven rack just before serving. Tastes just like freshly made. More moist and delicious than any gluten free bread you can buy.

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