Orange Popovers

In a fab little feature in F&W's September issue, Grace Parisi gives us some wonderful quick bread recipes. My job is to interpret and make gluten free for you lovelies (and myself).

I would make these on a Sunday morning, especially if I had house guests so I wouldn't eat them all. The Gluten Free version doesn't quite have the same indented look that a regular popover has, but it is very tasty with strawberry jam, and isn't that what matters?

Gluten Free Orange Popovers
(adapted from this most excellent Grace Parisi recipe)

3 large eggs
1 tablespoon sugar
2 teaspoons finely grated orange zest (please tell me you've bought the Microplane)
1 and 1/4 cups milk (I use 2%)
4 tablespoons butter, melted
1 and 1/4 cups GF Flour Mix (I use Bette's Featherlight Rice Flour Blend)
1/4 teaspoon (a bit heaping) Xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 425 degrees. In a large bowl, whisk the eggs, sugar, and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour, xanthan gum, baking powder and salt until evenly blended. Whisk the wet ingredients into the dry ingredients until only small lumps remain.

Brush the cups of a muffin pan with the remaining 1 tablespoon of melted butter. Heat the pan in the oven for 5 minutes so the butter turns a nutty brown (love it). Fill the muffin cups half to 3/4 full with batter. Bake popovers for 30-35 minutes, until risen and browned. Serve and eat straightaway!