Popovers are such a fun, festive treat! Also known as Yorkshire Pudding, I use them as side dishes for a traditional holiday meal. They are crispy on the outside and hollow and custardy on the inside. So delicious and indulgent!

Back when I went gluten-free, I had to give up these airy wonders. Recently I tried to make a gluten-free version, and was surprised to find it worked! I use ghee in my recipe, but butter will work fine. It’s common to use a dedicated popover pan that has deeper, straight wells. I got mine at Sur la table. But a muffin tin will work too!

Ingredients

• 1 ½ c gf baking mix

• ½ t xanthan gum (omit if baking mix contains a gum)

• 1 t salt

• 2 T ghee (melted)

• 3 eggs

• 1 ¼ c almond milk

• Extra ghee to grease popover cups

Instructions

Preheat oven to 425°. Combine baking mix, salt and xanthan gum (if using). Add melted ghee, eggs and almond milk to dry mixture, one ingredient at a time. Use a hand mixer to blend the batter until all lumps are smooth. Use extra ghee to generously grease the cups of the popover tin (or muffin tin).

Put greased tin in heated oven for a couple of minutes. Just after taking it out, fill each cup of the tin ¾ full with batter. Cook for 20 minutes, then turn down heat to 325°and cook for 15 more minutes. Do not open the oven until they are done! Serve as a side to your roast, or on its’ own with maple syrup or jam. Makes 6 popovers.