Using my homemade gluten free all-purpose flour blend recipe, you can make these gluten free popovers in no time. They are very similar to make pare a choux dough as in cream puff dough. They are light, hollow, and delicious. Add a little grated cheese, if desired. I enjoy Parmesan.
History: The popover is the American version of Yorkshire pudding.
The perfect gluten free popovers are easily made using this recipe. There is no difference to the gluten version. It's that simple!
Ingredients:
- 1-1/2 tablespoons unsalted butter, melted, plus more for pans
- 1-1/2 cups Carla's Gluten Free All-Purpose Flour Blend recipe*
- 3/4 teaspoon salt
- 3-1/2** large eggs (or 3 extra-large), at room temperature
- 1-1/2 cups milk, at room temperature
Instructions:
- Preheat the oven to 425º F.
- Generously butter a 12-cup or two 6-cup popover pan(s).
- Once the oven is preheated, place the pans in the oven for only 2 minutes.
- In a large bowl, whisk together the flour and salt.
- Add the eggs, milk, and melted butter and whisk until smooth.
- Evenly distribute the batter among the cups of the popover pans. Bake for 30 minutes without opening the oven door.
Tips
*While I am allergic to tapioca flour, I find that using it instead of cornstarch in my homemade flour blend recipe provides a high rise. However, the inside dough is a bit chewier using tapioca flour compared to cornstarch.
**To use half a large egg, beat one by hand and use 2 tablespoons in this recipe.
While you can achieve a satisfactory popover using a muffin pan, they will not turn out as hollow or rise as much.
Dairy-Free? I haven't tried this recipe using dairy-free milk, but as much egg as it contains, it is very possible to achieve good results. Be sure to also use half Earth Balance buttery sticks and half neutral-flavored oil. This recipe was adapted from the Barefoot Contessa on Food Network.