This recipe is based on another from King Arthur Flour. Unfortunately I do not eat corn, potato or wheat so I couldn't use their flour mix and needed to come up with my own recipe.
1 cup total flour:
6 tablespoons of brown rice flour
2 tablespoons tapioca starch
1 tablespoon sorgum flour
1-2 tablespoons arrowroot powder
1/4 teaspoon guar (or xanthum) gum
1/2 teaspoon salt
1 1/4 cups milk room temperature
4 large eggs
3 tablespoons butter, melted may be easier for your blender but not very hot
Mix the dry ingredients together. I would do the flour in a measuring cup first with heaping tablespoons. Make sure you have at least a cup of flour when smoothed on the top. You may need to add some more flour of each kind esp arrowroot or tapioca. Blend all the ingredients in a blender after so it is smooth and fluffy. Put a small slice of butter into each muffin pan. Place that in the oven as it is heating up to 400 F. When the butter is melted and the pan is warm, pour the batter into each of the pans. Fill no higher than two thirds of the way, better yet a little lower. The popovers would grow huge and round in the oven but might fall if you take them out and the tops are too heavy from too much batter.
Bake the popovers for 25 minutes, then turn the oven down to 350 degrees and bake for 10 minutes. Let sit at least five to seven minutes before popping them out. Best right away but they last a few days in the fridge.
These become fluffy moist flakey delicious popovers. Prep is probably about 10-15 minutes aside from keeping an eye on the oven for a total of about 30-45 mins before eating. You can save some batter and make more day two. This recipe makes 9-12 popovers depending on how much batter you put in each tin. So delicious. I wanted to share the mix I figured out, but if I did anything I'd figure out more exact portions of all the flour, perhaps even up to 1 1/2 cups total. (Haven't tested it yet though)
Enjoy!
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