I always get such a surprised and excited response when I suggest or make gluten-free popovers, that I want you to have this recipe. It’s a fabulous, dramatic, and relatively easy alternative to bread, and a non-sweet treat sure to please GF and non-GF eaters alike.
1 cCooqi Multi-Purpose Flour (you can also try making this recipe using Cooqi Cake+Pastry Flour)
1 cpotato starch
2 cmilk (or rice milk; room temp, NOT cold)
6 Tbutter, melted (or 6 tablespoons palm fruit shortening, melted)
Preheat oven to 400 degrees. Spray cups of a popover pan (a muffin pan will substitute, if you don’t have an actual popover pan) well with spray oil, and place pans in the oven. In a medium sized mixing bowl, whisk dry ingredients together and set aside. Beat eggs in bowl of stand mixer, fitted with the whip attachment, on medium speed for 2-3 minutes, until they become frothy. With mixer on same speed, slowly add milk and melted butter (or shortening). Add one-half of dry ingredients, mix, add second half and mix. Working quickly, remove hot pans from oven, and pour batter to fill each cup approx 2/3 full, whisking the batter as you pour. Place pans in oven, being careful to only open and close oven once. Bake for 40 minutes (important: do not open the oven until timer goes off, or your popovers won’t ‘pop’); slit each popover through the top with a sharp knife to release steam; bake for 5 more minutes. Remove pans from oven, and turn out popovers to a cooling rack. Serve while still hot. Makes 12-14 popovers.
Can be made dairy-free; contains egg. “Plain” popovers are super yummy, and particularly hit the spot on a cold day when steaming from the oven. But let’s go a step further, and try one of the following options to really take the popover experience over the top! Cheesy Cheddar Popovers Make recipe, as above, folding in 1 cup of finely grated cheddar cheese at the completion of the mixing process, just before pouring the batter into pans. Bake as directed, above. Sour Cream and Chive Popovers Make recipe, as above, adding 1/3 c. of sour cream with addition of milk and butter. Fold in 2T finely minced fresh chives at the completion of the mixing process, just before pouring the batter into pans. Bake as directed, above. NOTE: popovers with add-ins will be slightly less exuberant in their popping.