Gluten-Free Popovers

Very easy to make and delicious without the gluten.  I do use butter, but you can sub in Smart Balance or Earth Balance (one of those new spreads that's got the good oils in it).  They take minutes to make in the blender before letting your oven take over.

Preheat oven to 450 degrees F.  In blender, pour in:

• 1 c milk (I use unsweetened almond milk, vanilla, but any milk at room temp is OK)
• 1 tb melted organic butter (melt this in an oven-proof dish when oven is pre-heating)
• 3 large organic eggs

In bowl, blend together until uniform:

• 2/3 c tapioca flour (also known as "tapioca starch")
• 1/3 c sorghum flour
• 1 tb amaranth flour
• 1/2 tsp sea salt
• 1/4 tsp guar gum

Next, set your blender on its lowest speed, add half the flour mixture and hit any button (blend, beat, puree, etc--I always have a good laugh about there being so many buttons that basically all do the same exact thing).  Blend for about 30 seconds, or until smooth.  Then, add the rest of the flour mixture in and blend until smooth.

Evenly distribute mixture to greased (I grease the sides and bottoms first with a little butter, then pour some organic olive oil into each cup) ceramic muffin pan.  Each cup should be 2/3 to 3/4 full.  Place in preheated 450 degree oven for 20 minutes, then turn temp down to 350 for another 10 or 15 minutes (do NOT open oven until completely done).

Remove from oven and let sit a few minutes.  Popovers should easily come out of the cups without need for any scraping or utensils.

These are great with a dollop of peanut butter (put it on while they're hot and the peanut butter will become sauce-like) or a little honey.  Try your own add-ons, or add-ins while cooking (sometimes I use a little cheese).  Enjoy!