Makes 6 large, or 12 small, popovers

1 cup all-purpose gluten-free flour
½ teaspoon xanthan gum
½ teaspoon kosher salt
1 tablespoon unsalted butter, melted and cooled
2 extra-large eggs, lightly beaten, at room temperature
1 cup milk (low-fat is fine, nonfat is not), at room temperature

Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular   muffin tin, if you don’t have a popover pan) with unsalted butter and set  it aside.

In a large bowl, whisk together the flour, xanthan gum, and salt. Add the  butter, eggs, and milk, whisking well after each addition until the batter is  smooth. The batter will be thin.

Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.

Serve plain or with your favorite jam or preserves.

From Gluten-Free on a Shoestring
by Nicole Hunn, published by Da Capo Lifelong