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Gluten-Free Popovers

Source of Recipe

From "The Cozy Cookbook" by Julie Hyzy


List of Ingredients

â—¦ ¾ cup tapioca flour
â—¦ ¼ cup potato flour
â—¦ ¼ cup sweet rice flour
â—¦ 1 teaspoon whey powder
â—¦ ½ teaspoon salt
â—¦ 1 cup half-and-half
â—¦ 2 large eggs, room temperature


Recipe

Preheat the oven to 450° F. Liberally grease a popover pan with vegetable oil, and set aside.

Combine tapioca flour, potato flour, sweet rice flour, whey powder, and salt in a small mixing bowl. Combine half-and-half, eggs, and gluten-free flour mixture in a large blender pitcher. (Important: Add the items in that specific order.) Blend at high speed for 30 seconds. Scrape down the sides of the pitcher and pulse briefly, 15 seconds. The batter should look like thin pancake batter.

Place popover pan in preheated oven for 3 minutes.
Carefully remove pan and fill each popover cup one-half to two-thirds full. Place pan back in oven and bake for about 15 to 20 minutes. Reduce oven temperature to 300° F and bake an additional 5 to 7 minutes, or until the popovers are deep golden brown. Serve warm.

Makes 6 popovers



• Note:
I made a batch using a cupcake tin instead of a popover tin. It doubled the amount of popovers, and you need to cut the baking time to a total of 15 minutes. They cook fast!