These popovers are delicious soaker-uppers of gravy at supper, or you can make them without the herbs and serve them with butter and jam for breakfast. They freeze very well, but reheat them in the oven, not the microwave.
How big you make them and how long you cook them will affect whether they are light and dry throughout or a bit more dense and custardy on the inside. The instructions below tend to the custardy.
1 cup water
1/2 cup butter
1/3 cup potato starch flour
2/3 cup brown rice flour
1/4 tsp salt
1 tbsp each fresh rosemary, chives, and parsley, chopped (optional)
1/2 tsp black pepper (optional, if using herbs)
4 large eggs
Preheat oven to 450F. Butter muffin tins well for 10 popovers.
Boil water and butter in a small saucepan. In a small bowl, mix flours and salt well. Add to the boiling mixture in the saucepan, all at once, and stir rapidly until the mixture forms a ball. Remove from heat, scrape into a bowl, and allow to cool slightly (5 minutes).
Beat in eggs, one at a time, beating very well after each. Put one goose-egg-sized lump of dough in each prepared muffin tin.
Bake at 450F for 15 minutes, then reduce heat to 350F. Check popovers for doneness after ten more minutes.
When done to your liking, remove from oven and prick each popover with a fork to release steam. Turn out of the pan and serve right away.
