Once the oven is preheated, place the popover pan into the oven for 5-10 minutes, so it becomes hot before adding the batter.
Add the milk and eggs to a blender, and process on high for 1 minute.
In a separate bowl, whisk together the rice flours, tapioca starch, baking powder, salt, and xanthan gum. Dump the combined ingredients into the blender, and process on high for an additional minute, scraping down the sides if necessary.
Using oven mitts, carefully remove the hot popover pan from the oven. Using a pastry brush, grease the popover cups on the inside and top, to ensure that the popovers will not stick when you remove them.
Divide the batter between the 6 cups, filling each to about 2/3 full.
Bake for 15 minutes at 450°F (230°C). Decrease the heat to 350°F (175°C) and bake for an additional 30 minutes.
Carefully remove popovers from the pan, and serve hot.
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