Popovers are a delightful quick bread that should be made right before serving. They are airy and delicious. The recipe below makes 1/2 dozen. From start to finish, roughly 45 minutes, and worth every second.

Popovers (one dozen)

Note: You can make the batter in advance and keep it refrigerated for up to a couple of days. Bring it up to room temperature before pouring into the pan.

Special equipment: Popover pan. This looks like a muffin pan, with the base being more narrow than the top, roughly 3 inches tall.

1 cup King Arthur’s gluten free flour

1/4 teaspoon salt

3/4 cup Rice Milk (I’ve also used Almond Milk)

3 large eggs

1 tablespoon unsalted butter substitute (not margarine), I use Earth Balance

1. Adjust oven rack to the lowest position and heat to 450 degrees. Place the popover pan in the oven to heat while you make the batter.

2. Whisk four and salt together in a medium bowl.

3. In a 2-cup Pyrex measuring cup, lightly whisk together milk, eggs, and butter. Pour wet ingredients into dry ingredients all at once and whisk until just blended. Pour batter back into the measuring cup for easy pouring.

4. Remove hot pan from oven; lightly grease interior of each cup and the pan rim.

5. Fill each cup half-full with batter. Bake without opening the oven door for 20 minutes. Lower heat to 350 degrees and continue to bake until popovers are brown in color, about 15-20 minutes longer. Serve warm.