Gluten-Free Popovers
You'll find these are even lighter and more delightful than those made with wheat flour. They virtually melt in your mouth and deserve a good slather with softened butter while they're still soft.
Makes 12 popovers
You’ll find these are even lighter and more delightful than those made with wheat flour. They virtually melt in your mouth and deserve a good slather with softened butter while they’re still soft.
½ cup brown rice flour
1/3 cup potato starch
¼ cup tapioca flour
½ tsp. fine salt
¼ tsp. xanthan gum
1¼ cups whole milk, heated to 90-100° F
4 large eggs, at room temperature
3 Tbs. unsalted butter, melted and cooled
- Preheat oven to 400°F and grease 12-cup popover or muffin pan.
- Combine rice flour, potato starch, tapioca flour, salt, and xanthan gum in deep mixing bowl. Whisk well.
- Combine milk, eggs, and melted butter in blender or food processor fitted with steel blade. Blend until smooth. Add flour mixture, and blend until smooth.
- Ladle batter into prepared cups, filling each two-thirds full.
- Bake 25 minutes without opening oven door. Lower temperature to 350°F, and bake 10 minutes more, or until tops are browned.
- Remove pan from oven, and allow popovers to cool in tins 5 minutes.
per serving: 114 cal; 3g pro; 6g total fat (3g sat fat); 13g carb; 72mg chol; 132mg sod;
Excerpted from: Gluten-Free Bread by Ellen Brown
Meet the Baker: Ellen Brown
“Each substance in the gluten-free arsenal has different properties. One will strengthen, another will act as a tenderizer, and another will add moisture. Wheat has all of these properties, which explains why multiple flours are needed to stand in for just one,” says Brown.
Baking tidbit: Refrigerate protein/fiber flours once opened, including brown rice, millet, soy, and sorghum flours.
From article: Holiday Baking Goes Allergy Free