Gluten-free Popovers: A Great Gluten-free Bread

I just wouldn't be Thanksgiving without some kind of bread.  I have come to love making popovers as a great alternative to rolls (they are much less complicated and not nearly as much work) or biscuits.  As soon as the stuffing was cooked and while the turkey was being carved I threw these into the oven and they were a great addition to our meal.  This recipe is also easy to double or triple.

Ingredients:

2 beaten eggs
1 cup milk
1 Tablespoon cooking oil
1/4 teaspoon salt
1/4 cup soy flour, white rice flour, sweet rice flour, and tapioca flour 
nonstick spray or shortening

Directions:

1.  Pre-heat oven to 400 degrees
2.  Whisk together flour and salt in a large mixing bowl

3.  Add the eggs. cooking oil, and milk
4.  Whisk together thoroughly (This batter will be similar to a pancake batter or a little thinner)
5.  Spay or grease a muffin tin thoroughly (These will stick easily)
6.  Fill each muffin cup about 1/2 way full (They rise a lot!!!)
7.  Bake for 30-35 minutes or until firm and golden brown
8.  Immediatly after removal from the oven prick the tops with a fork to let the steam out
9.  Remove from the tin and serve warm with gravy or butter or whatever!