Gluten Free Popovers

I found this recipe in my LifeChange Cookbook. I have made this recipe numerous times with dairy in it. I made them for the second time today dairy free. You can make them either way. If you make them with almond milk they will not puff as much but will still be delicious. In the picture above they are shown with a dollop of butter and a drizzle of honey. These are great as a bread with a roast and gravy, as a carb with breakfast with fruit, honey & butter (if you do dairy). They can also be topped with Diary Free Pudding or Dairy Free Custard (recipes to come). There are dozens of creative ways to use them!

Popovers (Gluten Free Version with Dairy)
(Makes 24 popovers)

2 eggs
1 cup heavy cream
1 cup tapioca flour
1/2 tsp salt

Preheat oven to 425 degrees. Butter two 12 cup muffin tins. In a medium bowl (I use a four cup glass measuring cup) beats eggs. Then add cream, and beat with a whisk to combine. Add tapioca flour and salt. Whisk together until smooth. Place empty buttered muffins tins in oven for 30 seconds (NO MORE). Remove hot tins and pour in batter 1/4 inch in each muffin cup. Place back in oven and bake 16-18 minutes or until golden brown and puffed. Don't Peek and open your oven door while baking! I turn on the light and look through the glass to check mine. Remove from tins and serve immediately.

Store leftovers in a ziploc bag  and reheat to crisp in a 325 degree oven for 2 or 3 minutes.

Popovers (Gluten Free Dairy Free)

(Makes 24 popovers)

2 eggs

1 cup almond milk

1 cup tapioca flour

1/2 tsp salt

Preheat oven to 425 degrees. Grease two 12 cup muffin tins. In a medium bowl (I use a four cup glass measuring cup) whisk eggs. Then add cream, and beat with a whisk to combine. Add tapioca flour and salt. Whisk together until smooth. Place empty buttered muffins tins in oven for 30 seconds (NO MORE). Remove hot tins and pour in batter 1/4 inch in each muffin cup. Place back in oven and bake 16-18 minutes or until golden brown and puffed. Don't Peek and open your oven door while baking! Remove from tins and serve immediately. When using almond milk the popovers do not puff quite as much. They may be a little chewy on the bottom but still very tasty. 

Store leftovers in a ziploc bag  and reheat to crisp in a 325 degree oven for 2 or 3 minutes