Spelt (Wheat-Free) Popovers

I started to make my batter bun recipe (Look for my gluten free batter buns!)and I added some tapioca flour to see how it would work as well as Xanthum Gum, and when I opened my oven to take them out when they were done baking, like were like a popover, as they had popped up! They were delicious and they are very easy to make. I don't have a popover pan, so I was just using a muffin pan, and they turned out fine with it, but if you have a popover pan, you may probably be able to use it. These are also dairy free, as I used a gluten free, dairy free butter! Enjoy! **UPDATE** I have received a couple of e-mails telling me that spelt is a form of wheat and is not at all acceptable in a gluten free diet. I have a Bob's Red Mill baking cookbook that says that Spelt is a cousin of wheat and is found to be tolerated by some of those that are allergic to wheat. Trader Joe's has a spelt bread that the label says the same, that some celiacs have found to be able to eat Spelt flour. I am new at using a gluten free diet (It's for my daughter who is autistic, but not allergic to wheat), so I am sorry if this has confused anyone. You could try using a wheat/gluten free flour for the popovers and see if they still come out ok! Sorry about any confusion.

• Ready In: 30 mins
• Yields: 12 Popovers

Ingredients

• 3⁄4 cup warm water
• 1  tablespoon  yeast
• 3  tablespoons sugar
• 1⁄4 cup butter, softened, but not melted
• 1  egg
• 1 1⁄4 cups  spelt flour
• 3⁄4 cup tapioca flour
• 1  tablespoon xanthan gum

Directions

1. In a large bowl, whisk in the yeast to the warm water and stir well. Let it sit for about 3 minutes.
2. Add the sugar and with an electric beater, mix well. Add the softened butter and egg and using the mixer continue to stir.
3. Add the flours and xanthum gum. Stir in the flour well with a spatula. The dough should be a little bit thicker than a muffin batter, but not as stiff as a bread dough. If it is too dry, add a little more water so thin it out some.
4. Grease a muffin pan (or a popover pan if you have one) with some buttered flavor pan spray.
5. With a ice cream scooper, scoop out into individual muffin cups.
6. Bake for about 15-18 minutes at 350 degrees.
7. Allow to cool for a few minutes before serving. Serve warm.