With this tasty gluten-free recipe, you can enjoy crisp and light popovers. After you master the recipe, you can vary it! Add herbs to popovers for a mouth-watering treat. You need a cast-iron popover pan, glass custard cups, or really sturdy muffin tins for these popovers to work.
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Yield: 12 servings
1/2 cup minus 1 teaspoon (58 grams) tapioca flour
1/2 cup (80 grams) white rice flour
1/4 cup (37 grams) sweet rice flour
2 tablespoons (16 grams) sorghum flour
1/4 teaspoon xanthan gum
1/8 teaspoon salt
1 tablespoon sugar
1 cup milk
2 tablespoons butter, melted
Preheat the oven to 450 degrees F.
If you’re using a cast-iron pan, heat it in the oven for at least 10 minutes and then grease it. Grease each cup very well because the batter needs to move easily in the pans to rise. Don’t preheat the glass custard cups or the muffin tins.
In a large bowl, combine the tapioca flour, white rice flour, sweet rice flour, sorghum flour, xanthan gum, salt, and sugar and mix until the mixture is one color.
Add the milk, melted butter, and eggs and beat for at least 2 minutes.
Pour the batter into the oiled pans.
Remember, the cast-iron pans should be hot.
Bake for 20 to 25 minutes, until the popovers pop and are deep golden-brown.
Remove the popovers from the pans immediately; eat them while they’re hot with butter and jam.
Per serving: Calories 108 (From Fat 36); Fat 4g (Saturated 2g); Cholesterol 61mg; Sodium 50mg; Carbohydrate 16g; Dietary Fiber 0g; Protein 3g.
For cheese popovers, add 1/4 cup grated Parmesan cheese; omit the salt. Bake for the same time.