1 1/2 cups (210 g) basic gum-free gluten free flour*
1/4 teaspoon xanthan gum
3/4 teaspoon kosher salt
2 tablespoons (28 g) unsalted butter, melted and cooled
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 1/4 cups (10 fluid ounces or 300 ml) milk, at room temperature (nondairy is fine)
*A note about the flour blend: If you would like to use one of my recommended all purpose gluten free flour blends, like Better Batter, you will need 1 2/3 cups (13 1/3 fluid ounces or 400 ml) milk. Omit the xanthan gum if the blend you use already contains it.
Preheat your oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin with very deep wells) 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.
Place the greased popover pan in the hot oven for 2 minutes. Remove from the oven and immediately fill the wells of the pan 3/4 of the way full. Return the pan to the oven and bake for 20 minutes. Turn the oven down to 325°F, and continue baking until lightly golden brown on top (about another 10 minutes). Serve immediately, plain, with butter, or with your favorite jam or preserves.
Adapted from the book Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2017. First shared on the blog in 2012.