Gluten Free Popovers – Fast and Easy!
Whether you are new to a gluten free diet or you’ve been eating this way for years, trust me when I say that good bread is a treat!
We’ve been eating paleo and/or gluten free for so long now that not having bread is not a big deal. But it’s still a huge treat when good, safe, gluten free bread is an option.
I’ve made lots of paleo and gluten free breads through the years, but none as fast and easy as these popovers (fast prep that is). In researching destination options for a family vacation next year, I kept running across the Maine-specialty of popovers. They looked so yummy! I wondered if there was a way to make them gluten free and sure enough, there is!
In case you’re not familiar with popovers, they’re sort of muffin shaped, but taller, made with eggs so have a slight eggy flavor and are mostly hollow in the middle. They should have a crispy outside, with a soft and delicate inside. You can stuff them with yummy goodness like chicken salad, slather them with honey butter or just eat them plain.
The next time you’re in the mood (or the NEED) for some sort of bread to serve with your dinner or get-together, give these popovers a try!
If you want to get fancy, you can add a teaspoon of herbs or spices of your choice to change up the flavor. Dried mustard, Italian seasoning, garlic and onion powder, curry powder, or cinnamon are just a few options. Additionally, you can add up to 1 tablespoon of a liquid flavoring such as extracts or hot sauce. Get creative and let me know how it turns out!
Gluten Free Popovers
Equipment
- blender
- muffin pan
- popover pan
Ingredients
- 3/4 cup gluten free flour tested with King Arthur brand
- 1/4 cup arrowroot starch can substitute tapioca starch
- 1/4 tsp. xanthan gum
- 3/4 tsp. salt
- 1 1/4 cups milk room temperature or warmed slightly
- 4 large eggs room temperature
- 2 Tbsp. butter melted
Instructions
- Preheat oven to 400 degrees. Grease 12 cup muffin pan or popover pan with avocado oil spray or by brushing on melted butter.
- To a blender, add the milk, eggs and melted butter and blend until smooth.
- Add the flours, xanthan gum and salt and blend until no lumps remain. You may need to scrape down the sides of your blender and pulse a few additional times. The batter should be thin and free of lumps.
- Place pan in oven to heat for 2 minutes. Remove and fill each well evenly with batter.
- Bake for 25 minutes at 400 degrees.
- Reduce heat to 350 and bake 15 more minutes or until popovers are nicely browned.
- Remove from the oven, pierce the side of each popover with a sparp knife to release steam and serve immediately.