My family loves pop-overs (kindda stripped down muffins), so this weekend, I finally got enough guts to sub white wheat flour for the gluten-free combo. They popped up famously, my 5 yo did not notice any difference, and my hubby after questioning thought they were not as soft as white flour ones.

So, here is for 6 pop-overs (for two folks, that's more than enough!)

2/3 cup rice flour + 1/4 cup potato starch + 2 tbsp tapioca starch + 1/4 tsp Xanthan gum
1 cup whole milk
2 eggs
1/2 tsp of salt

Preheat oven to 450 degrees
GENEROUSLY, and I mean SUPER-generously Grease 6 muffin cups in the muffin tray

Mix eggs and milk to just combine (no beating!)
Sift dry ingredients together
Dump dry ingredients into milk+eggs and combine without over-mixing (whisk works great)- you want some lumps! Scoop the mix into each of the muffin tins filling it up. Slide in the oven. Close the oven, and do not peek for 30 min.

Take the tray out, put on the wire rack and IMMEDIATELY pierce the top of each pop-over with a sharp knife (or they will deflate!). Let stand for a couple of minutes, then invert the tray onto your serving dish. That's where you discover if you greased GENEROUSLY! Eat piping hot with whatever you like them with (flavored butters, no sugar jam, honey, maple syrup....)