Blue Ribbon Gluten Free Popovers Recipes

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CRUSTY POPOVERS (W/ 3 VARIATIONS) GLUTEN FREE



Crusty Popovers (W/ 3 Variations) Gluten Free image

From Delight Gluten Free Magazine, Feb. Mar. Apr. 2009 issue. Great subsitution for bread! I use sweet brown rice flour to make these, but the original recipe calls for white rice flour.

Provided by NELady

Categories     < 60 Mins

Time 35m

Yield 12 popovers, 4-6 serving(s)

Number Of Ingredients 5

4 eggs
1 cup milk
1/3 cup tapioca flour
2/3 cup rice flour or 2/3 cup sweet brown rice flour
1 dash salt

Steps:

  • Preheat oven to 425*F.
  • Preheat a 12-cup muffin tin for 5 minutes. This is a very important step for popovers. A warm muffin tin helps to facilitate the rising of the batter. Let the tin stay in the oven until you are ready to pour the batter.
  • In a blender, add eggs and milk and pulse just until blended. Then add the tapioca flour, rice flour and salt and pulse until combined.
  • Remove your baking tin (remember, it will be hot.) Lightly grease with cooking spray. Pour in the batter, filling each muffin cup 3/4 full. Fill any empty muffin cups with water to ensure even baking.
  • Bake 25 minutes, or until popovers are puffed high and are a rich, golden brown. For puffiest popovers, avoid opening the oven door before 25 minutes. Serve immediately.
  • GARLIC & HERB POPOVERS: Mix in after salt: 2 tablespoons fresh herbs (such as rosemary, basil, thyme, sage or a combination), stemmed and chopped fine, and 1 clove minced garlic.
  • PARMESAN CHEESE POPOVERS: Mix in after salt: 1/4 cup finely grated Parmesan cheese and 1 tablespoon finely chopped Italian parsley.
  • YORKSHIRE PUDDING POPOVERS: Add 1 tablespoon of meat dripping to bottom of muffin cups.

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