Best Spelt Wheat Free Popovers Recipes
BUCKWHEAT POPOVERS
These airy, crisp popovers have a rich, nutty flavor, thanks to the combination of buckwheat flour and a little whole-wheat flour stirred into the batter. If you've never made popovers, they're extremely easy to mix up with just a bowl and a whisk, no electric beaters required. Or you can use a blender if you like. The only thing to keep in mind is that you should not open the oven door during baking until the very end, or they might not puff. Use your oven light and window to check on their progress. You can make the batter a few hours or even the night before (store it in the refrigerator). Just give it a quick whisk before pouring it into the pans for baking. Then serve your popovers hot from the oven, with plenty of butter and jam. The recipe makes six popovers, using a popover pan, but you can stretch that to 12 popovers if you use a muffin tin instead.
Provided by Melissa Clark
Categories breakfast, brunch, snack, pastries, quick breads, side dish
Time 50m
Yield 6 popovers
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
- In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
- Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won't puff. Serve warm.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 212 milligrams, Sugar 3 grams, TransFat 0 grams
SPELT (WHEAT-FREE) POPOVERS
I started to make my batter bun recipe (Look for my gluten free batter buns!)and I added some tapioca flour to see how it would work as well as Xanthum Gum, and when I opened my oven to take them out when they were done baking, like were like a popover, as they had popped up! They were delicious and they are very easy to make. I don't have a popover pan, so I was just using a muffin pan, and they turned out fine with it, but if you have a popover pan, you may probably be able to use it. These are also dairy free, as I used a gluten free, dairy free butter! Enjoy! **UPDATE** I have received a couple of e-mails telling me that spelt is a form of wheat and is not at all acceptable in a gluten free diet. I have a Bob's Red Mill baking cookbook that says that Spelt is a cousin of wheat and is found to be tolerated by some of those that are allergic to wheat. Trader Joe's has a spelt bread that the label says the same, that some celiacs have found to be able to eat Spelt flour. I am new at using a gluten free diet (It's for my daughter who is autistic, but not allergic to wheat), so I am sorry if this has confused anyone. You could try using a wheat/gluten free flour for the popovers and see if they still come out ok! Sorry about any confusion.
Provided by LDSMom128
Categories Lactose Free
Time 30m
Yield 12 Popovers
Number Of Ingredients 8
Steps:
- In a large bowl, whisk in the yeast to the warm water and stir well. Let it sit for about 3 minutes.
- Add the sugar and with an electric beater, mix well. Add the softened butter and egg and using the mixer continue to stir.
- Add the flours and xanthum gum. Stir in the flour well with a spatula. The dough should be a little bit thicker than a muffin batter, but not as stiff as a bread dough. If it is too dry, add a little more water so thin it out some.
- Grease a muffin pan (or a popover pan if you have one) with some buttered flavor pan spray.
- With a ice cream scooper, scoop out into individual muffin cups.
- Bake for about 15-18 minutes at 350 degrees.
- Allow to cool for a few minutes before serving. Serve warm.
Nutrition Facts : Calories 55.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 33.9, Carbohydrate 3.6, Fiber 0.2, Sugar 3.2, Protein 0.9
BASIC POPOVERS
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
- Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.
WHOLE-WHEAT THYME POPOVERS
A hint of thyme and the heartiness of whole-wheat flour lend character to these big, beautifully browned popovers. Serve them hot from the oven! Prep time includes dough resting time.
Provided by Sharon123
Categories Breads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 1-quart saucepan, heat butter and thyme until mixture bubbles; set aside.
- In medium-size bowl, combine flours,, sugar,and salt.
- In measuring cup, combine milk, eggs, and butter mixture.
- Add milk mixture, beat until smooth batter forms.
- Cover bowl; set aside 30 minutes.
- Just before baking popovers,place 6 deep 7-ounce ceramic custard cups on baking sheet in oven (or you may use muffin pan); heat oven to 375*F.
- Carefully remove baking sheet with cups from oven.
- Spray hot cups with non-stick vegetable cooking spray.
- Stir batter and divide among cups.
- Bake 35 minutes.
- With sharp knife, pierce side of each popover to allow steam to escape.
- Bake 10 minutes more or until browned.
- Remove popovers from oven and serve immediately.
- Enjoy!
- Note: If you use muffin pans, check for doneness at about 20 to 25 minutes.
WHOLE WHEAT POPOVERS
Make and share this Whole Wheat Popovers recipe from Food.com.
Provided by Punky Julster
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degree F.
- Generously grease 12 muffin cups.
- Place in oven to heat 2 minutes.
- Meanwhile, combine eggs, milk, flours, melted butter, and salt in blender container. Blend just until smooth, scraping side of container as needed.
- Pour into hot muffin cups.
- Bake 25 minutes.
- Remove from pan and serve immediately.
TEATIME PERFECT POPOVERS
Provided by Sara Perry
Categories Bread Appetizer Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
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