GLUTEN-FREE POPOVERS

Gluten-Free Popovers image

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.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

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

Steps:

Preheat the oven to 400F. Grease a 12-cup popover pan or standard 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 15 minutes, until the popovers are deep brown. 6) Remove from the oven, prick the side of each popover with a sharp
knife to let the steam out, and let popovers rest for 5 minutes to
finish setting. Remove from the pan, and serve immediately. Or, to keep
them crisp longer, allow them to sit in the turned-off oven for 10 to 15
minutes before serving.Yield: 12 standard (muffin-sized) popovers.*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).