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Hi all,

I made a very simple popover this morning. I haven't done much baking since being diagnosed, and so I don't have all the gluten-free flours in the pantry.

This popover was inspired by a "quiche" I made last night. I did it with no crust, and then stirred some corn starch into the egg mix. The whole thing puffed up well, so I tried to adapt it for the purpose of popovers.

So, I stirred 1/8 cup of corn starch into 1/3 cup of milk, then beat in two eggs and some salt. Buttered a cup, then dropped some butter in the middle. I put it in a 400 degree oven, and checked on it about 45 minutes later.

Well, the thing had darn near tripled in size! So the recipe above would be appropriate for two popovers. The texture in side is really good, and the top crisped a little, though not as much as could be desired. Still, it was nice to have a popover.......

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