1cup (145 g)gluten-free all-purpose flour,such as Bob’s Red Mill 1 to 1 Baking Flour
5largeeggs,at room temperature
1cup (240 ml)lactose-free whole milk,at room temperature
2tablespoonsunsalted butter,melted and divided
Coat 12 muffin tins (inside and tops) with nonstick spray. Position rack in hottest area of oven, most likely the upper third and place prepared muffin pan(s) in oven to preheat along with the oven. Preheat oven to 450°F/230°C.
Whisk flour and salt together in a small bowl to aerate and combine.
Whisk eggs in a mixing bowl until very well blended. Whisk in milk and 1 tablespoon of melted butter. Whisk in the flour mixture very well until mixture is smooth.
When oven reaches temperature, quickly and carefully remove muffin tin from oven and very quickly brush the remaining 1 tablespoon of butter inside the tins. Quickly pour the batter into the hot tins, dividing equally. Immediately place pan(s) in oven and bake for 20 minutes. Turn heat down to 350°F/180°C and bake for 10 minutes more. At this point you will want to check them. If you have a good view through an oven window, use it! You can open the oven briefly to check, if necessary. The popovers are done when they are puffed up and golden brown. They might need 5 or 10 more minutes of baking.
Remove pan(s) and place on rack. Pierce the sides of each popover to release steam and serve immediately.
If you are making this to go along with our Standing Rib Roast, use the hot fat from the roast in lieu of the butter to grease the muffin pans. In this case you will only use 1 tablespoon of melted butter to mix into the batter.
There are such things are popover pans; their shape is a bit different from muffin pans. Popover pans are taller and narrower and the shape encourages the classic popover shape. I chose not to call for them for two reasons: most people don’t have them and also, they make a very large popover that is twice the size. Since it is important for us to eat moderately and watch our serving sizes, I think it is much better to use muffin pans.
Amount Per Serving
Calories 108Calories from Fat 45
% Daily Value*
Saturated Fat 1g5%
Vitamin A 130IU3%
* Percent Daily Values are based on a 2000 calorie diet.