(Chewier than a "regular" popover, these are still quite close to
"the real thing".)
In a medium bowl, combine first four ingredients and mix well. Gradually add Vital Wheat Gluten, blending well with whisk. Pour into muffin tins that each have about 1 tablespoon oil in them.
Bake 15 minutes at 450°F, then reduce oven temperature to 350°F, and bake for an additional 15 to 20 minutes. Immediately pierce with fork when you take them out of the oven to keep them from getting "soggy".
Makes 12 at about 2 carbs per popover.