CRUSTY POPOVERS (W/ 3 VARIATIONS) GLUTEN FREE
From Delight Gluten Free Magazine, Feb. Mar. Apr. 2009 issue. Great subsitution for bread! I use sweet brown rice flour to make these, but the original recipe calls for white rice flour.
Provided by NELady
Categories < 60 Mins
Time 35m
Yield 12 popovers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425*F.
- Preheat a 12-cup muffin tin for 5 minutes. This is a very important step for popovers. A warm muffin tin helps to facilitate the rising of the batter. Let the tin stay in the oven until you are ready to pour the batter.
- In a blender, add eggs and milk and pulse just until blended. Then add the tapioca flour, rice flour and salt and pulse until combined.
- Remove your baking tin (remember, it will be hot.) Lightly grease with cooking spray. Pour in the batter, filling each muffin cup 3/4 full. Fill any empty muffin cups with water to ensure even baking.
- Bake 25 minutes, or until popovers are puffed high and are a rich, golden brown. For puffiest popovers, avoid opening the oven door before 25 minutes. Serve immediately.
- GARLIC & HERB POPOVERS: Mix in after salt: 2 tablespoons fresh herbs (such as rosemary, basil, thyme, sage or a combination), stemmed and chopped fine, and 1 clove minced garlic.
- PARMESAN CHEESE POPOVERS: Mix in after salt: 1/4 cup finely grated Parmesan cheese and 1 tablespoon finely chopped Italian parsley.
- YORKSHIRE PUDDING POPOVERS: Add 1 tablespoon of meat dripping to bottom of muffin cups.
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Lilian Tracy
[email protected]Overall, I thought these popovers were pretty good. I would definitely make them again.
krishan bhatt
[email protected]These popovers were a little too eggy for my taste.
Ultra Gamer
[email protected]I've made these popovers several times, and they're always a hit. They're the perfect addition to any breakfast or brunch.
Collin Johnson
[email protected]I'm not sure why this recipe has so many good reviews. My popovers were a disaster.
Ale Mages
[email protected]These popovers were a waste of time. They were flat and flavorless.
Julio Valdez
[email protected]I thought these popovers were just okay. They weren't as light and fluffy as I expected.
Bibiana Moonga
[email protected]I'm not sure what I did wrong, but my popovers didn't turn out very well. They were dense and dry.
Tim Fischer
[email protected]I made these popovers for my family, and they loved them! They said they were the best popovers they'd ever had.
Zahra Abdurahmane
[email protected]These popovers were perfect for my gluten-free diet. They were light and fluffy, and they didn't have any of the weird aftertaste that some gluten-free breads have.
ali mm
[email protected]I've never made popovers before, but this recipe made it easy. I'm definitely going to make them again.
Tiffany Carlton
[email protected]These popovers were a little more work than I expected, but they were worth it. They were so good!
Uzochukwu Asogwa
[email protected]I'm not a big fan of popovers, but I thought I'd give this recipe a try. I'm glad I did! These popovers were amazing.
Yeasin Osman
[email protected]These popovers were delicious! The only thing I would change is to add a little more salt to the batter.
Nasteexo Ibraahim
[email protected]I've made these popovers several times now, and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or dinner.
Marilyn Pell
[email protected]I was a little skeptical about the gluten-free variation, but I was pleasantly surprised. They were just as good as the regular popovers.
Ermias Deribe
[email protected]These popovers were easy to make, and they didn't take very long. I had them on the table in less than an hour.
Syed Samad
[email protected]I love that this recipe includes gluten-free variations. My daughter is gluten-free, and she was so happy to be able to enjoy these popovers.
GDHyperS
[email protected]These popovers were a hit! They were so light and fluffy, and the crust was perfectly crispy. I followed the recipe exactly, and they turned out perfectly.