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I've suddenly developed a hankering for popovers, but since it took me
13 weeks (experimenting every Saturday night for 13 weeks) to get them
to turn out perfectly pre-celiac, I thought I should ask for tips on
making the GF version.

Does any GF flour mixture work? Is the baking protocol the same as for
non-GF popovers? Does the crust turn out nice and crispy with the
soft, hollow interior, or should I expect something different?

Any tips and tricks for a good tried and true popover would be greatly
appreciated!!

Cheers~~Ayn in Kansas

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