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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