Popovers Gluten-Free

By mariannefeldman

King Arthur Flour These popovers are crisp on the outside, nicely moist within. Their crowned tops leave lots of room for melting butter and jam. And these popovers are so easy, you don't even need to use a mixer. View by: Volume Weight Directions *Make your own blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version). Recipe summary Hands-on time: 10 mins. to 15 mins. Baking time: 40 mins. to 40 mins. Total time: 55 mins. to 60 mins. Yield: 12 popovers. Tips from our bakers * Gluten-free starches and flours tend to lump fairly easily. In recipes like popovers, with lots of liquid, this can be a challenge. Unlike pancakes, where small lumps disappear as the pancake cooks, these lumps can weigh popovers down. That's why a blender is so useful here. A blender works really well for regular all-purpose flour popovers, too, making their preparation a snap.

Ingredients

• 1 * 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1/4 * 1/4 teaspoon xanthan gum
• 1/2 * 1/2 teaspoon salt
• 1 1/4 * 1 1/4 cups milk, slightly warm
• 4 * 4 large eggs
• 3 * 3 tablespoons butter, melted
• * *See recipe for this blend below.
• 5 * 5 ounces King Arthur Gluten-Free Multi-Purpose Flour or 4 1/2 ounces brown rice flour blend*
• 1/4 * 1/4 teaspoon xanthan gum
• 1/2 * 1/2 teaspoon salt
• 10 * 10 ounces milk, slightly warm
• 4 * 4 large eggs
• 1 1/2 * 1 1/2 ounces butter, melted
• * *See recipe for this blend below.

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 400F. Grease a 12-cup popover pan or muffin pan. 2) Popover batter is easiest made in a blender. Blend eggs, butter, and milk on medium speed in the blender until the mixture is uniform. Whisk the flour or flour blend in a bowl with the xanthan gum and salt. Spoon or pour the dry ingredients into the blender, then blend at medium-high speed until batter is smooth. A few tiny lumps are OK, but if you have more lumps than that, keep blending till they disappear. 3) If you don't have a blender, whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour or flour blend with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter. If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve. 4) Pour the batter into the prepared pan, filling each cup about 2/3 full. 5) Bake for 25 minutes, then reduce the oven heat to 350F and bake for an additional 10 minutes, until the popovers are deep brown. 6) Remove from the oven, and let popovers rest for 5 minutes to finish setting. Remove from the pan, and serve immediately. Yield: 12 popovers.