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.
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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