Because I have celiac disease and am allergic to dairy, I’ve had to adapt recipes until I found the right mix. This is best combination of ingredients I’ve found thus far:
Preheat oven to 400 degrees.
Grease a 6-popover popover pan with Earth Balance shortening
Note: you can use a cupcake pan if you don’t have one but it’s worth the investment
Mix 4 eggs and 1 cup soy or rice milk in a bowl. Let sit until room temperature.
Add 2/3 cup gluten-free flour blend and 1/3 cup potato starch and 1/4 tsp xanthan gum and a pinch of salt.
Melt 2 tbsp Earth Balance buttery sticks and add to the batter.
Pour equally into the pan, about 2/3 full.
Bake for 30 – 35 minutes until golden brown.