All week popovers have been calling my name. Every where I look, there is another picture of them, or something on food network reminding me of them. I even dreamed about popovers! Then I was contacted by a customer this week requesting a recipe for gluten free popovers. So therefore, I could not avoid the kitchen any longer. I have been sick with ear pain for the last week or so, so haven’t done much baking, but today I decided to conquer the kitchen, no matter what. Well I will tell you what….Success! I survived the day and had a great reward at the end. Tasty popovers!
Popovers are light, eggy, hollow rolls. Batter is filled in a muffin tin or Popover pan, preferably. During the baking process,the popovers bake at high heat of 450 degrees and the batter swells and “pops over” the top of the pan, hence the word popover. I can kind of compare these to cream puffs without the cream and they also kind of remind me of dutch babies. Nonetheless, everyone should try popovers at least once! Of course, if you are like me, if you make them once it will leave you longing for more and you will bake them everyday until you get sick of them.
These Gluten Free Popovers will be a great way to surprise your family on Valentine’s Day morning or for brunch anytime! These popovers are kid tested…mom approved. Lexie came home from school and ate 3 of them within 10 minutes. Not only are these easy to make they are delicious! (By the way the cinnamon sugar ones were the favorite in my house.
Gluten Free Popovers
1 3/4 cups Mama’s Almond or Coconut Blend Flour
1 tsp. salt
1/4 tsp. xanthan gum
1 1/2 cups milk (dairy, rice, nut, soy)
2 Tbsp. butter or dairy free margarine, melted
Pan: Use a popover pan. They come with 6 deep cups that allow the popovers to expand and heat evenly. If you don’t have one you can use a cupcake pan, they just won’t be tall like traditional popovers.
Directions: Preheat oven tot 450°. Place popover pan in oven to heat up while oven is pre-heating.
Add to blender in this order. Eggs, flour, salt, xanthan gum, milk, and melted butter. Blend for 15 seconds. Scrape down sides. Blend for 15 seconds longer. (Do not over blend, batter can be lumpy)
When oven is preheated, remove pan from oven. Quickly spray with cooking spray. Fill each cup with batter three quarters full. Put in oven on center rack.
Bake for 32-35 minutes. DO NOT OPEN OVEN! Use cooking light if you absolutely must see them. Opening oven will make them deflate and get soggy.
When popovers are done, remove from oven. Quickly pierce each popover in an angle slit on 2 sides of the popover to release steam. Serve Warm.
Cinnamon Sugar Popovers
Mix together 1/2 cup sugar and 2 tsp. cinnamon. Melt 2 Tbsp. butter. While popovers are still hot, baste with melted butter. Roll popovers in sugar mixture.
Cheese and Herb Popovers
In a small bowl combine 1/4 cup ricotta, 1/4 cup parmesan, 3 Tbsp. cottage cheese, 1/2 tsp. garlic powder, 1/2 tsp. oregano, 1/2 tsp. basil, pinch of salt, dash of pepper.
Mix batter just like above. Fill popover pan only 1/2 full. Add one rounded Tbsp. cheese mix in center of each cup. Top with batter. Be sure not to over fill. Bake for 32-35 minutes. Pierce each side with a knife immediately after removing from oven.
More GFM TIPS:
Popovers are super easy to make if you follow these very simple rules.
1. Use a popover pan or if you don’t have one use a cupcake pan. (I got this cute little cupcake pan from IKEA. It makes cupcakes shaped tall and thin versus short and fat. I put a link to a similar one at the bottom of this page you can purchase on Amazon. This pan is PERFECT for popovers!)
2. Don’t over blend the batter.
3. Once you put the popovers into the oven, DO NOT OPEN THE DOOR UNTIL THE TIMER BEEPS! If you must check on your popovers, use the oven light. Opening the oven door will make the popovers deflate and get soggy.
4. Immediately after removing popovers from oven, pierce the sides of each popover with a sharp knife. This allows steam to escape and prevents the popover from getting soggy.
Mama Recommends: Popover Pan