Popovers, from Gluten-Free on a Shoestring the cookbook
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Gluten-free Popovers, from page 122 of Gluten-Free on a Shoestring, the cookbook more »

This is official Thanksgiving business. So let’s get down to it. In my First Cookbook, you may or may not have noticed a photo of a popover. On the cover.

Soon after that book was published, I posted the recipe for these super easy gems. But that was forever ago. Forever. And the thing is, these are your Thanksgiving ace in the hole. So I wanted to make sure you have them, whether you have the book or not. Crispy on the outside, fluffy on the inside, they’re one of the few types of bread that you should eat when they’re piping hot. Don’t wait!

Popovers are best when they are fresh right out of the oven, but you can absolutely make them a couple hours ahead of time. Just follow the recipe directions exactly, and they’ll hold their shape. You don’t need a popover pan, but you do at least need a muffin pan with deep wells. Popovers “pop” even without yeast, baking powder or baking soda because of the hot air of the oven circulating around the batter. It’s the eggs. They do the heavy-lifting here.

So even if you’re afraid of baking gluten-free bread, you’re out of excuses for not having some fabulous bread on that Thanksgiving table of yours. I’ll be back tomorrow, friend. No time to waste. The Big Day is coming!

Prep time: 5 minutes       Cook time: 25 minutes       Yield: 6 popovers
Ingredients

1 cup (140 g) high-quality all-purpose gluten-free flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1 tablespoon unsalted butter, melted and cooled

2 extra-large eggs (120 g) at room temperature, lightly beaten

1 cup (8 fl. oz.) milk, at room temperature (low-fat is fine, nonfat is not)

Directions
  • Preheat your oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin with very deep wells) with unsalted butter and set it aside.

  • In a large bowl, whisk together the flour, xanthan gum and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.

  • Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 25 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness. Then allow the popovers to finish baking.

  • Serve immediately, either plain or with your favorite jam or preserves.

  • From the book Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.

Happy Thanksgiving to you & yours.

Love,
Me

 

P.S. If you haven’t yet, please pick up a copy of my NEW cookbook, Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your help, and my new book needs some l-o-v-e too!

16 Responses to “Popovers, from Gluten-Free on a Shoestring the cookbook”

  1. Ajsimmonsok says:

    Ok, you got me. Today I will make sure I’ve got GF flour, etc., to make these and other great recipes. I have both of your books.

    • gfshoestring says:

      Good for you, Ajsimmonsok! Once you realize how easy it is to turn out popovers on a whim, you’ll be making them all the time. My kids start to salivate as soon as they see that pan…
      xoxo Nicole
      P.S. Thank you so much for your support in buying both cookbooks. It truly means so much to me. :)

  2. Gwen Dovecote says:

    This recipe is pretty much the same as Yorkshire puddings that we do here in the UK! Excellent to shlerrp up gravy and a bite of turkey! nom nom nom…

  3. Sarah says:

    Any suggestions on making them dairy free?

    • gfshoestring says:

      I haven’t tried them with a dairy-free sub, Sarah, but I bet almond milk would work for the milk. The butter is mostly for flavor, so this is one of those few times that I would say a dairy-free butter alternative would be fine.

    • Cindy says:

      I made these today using Crisco and soy milk. I’d prefer to use unsweetened coconut milk, but we were out. The flavor was fine with the soy.  Next time I’m going to try them using 3/4 cup all purpose flour (GF) and 1/4 cup coconut flour. We’ll see.  I also used a muffin pan, so I think that affected it as well. They were good. I’ll definitely make them again. Planning to make a few batches to use for stuffing. 

  4. Jeannie says:

    I ran out of Better Batter at the absolute worst moment! GAH!! These look amazing. 

    • gfshoestring says:

      Oh, no, Jeannie! Do you have some component flours? Maybe you could mix up some of my mock Better Batter mix?
      xoxo Nicole

  5. Pam says:

    Thanks so much for posting this.  Am definitely making these for T-day.  Every one of your recipes turn out wonderful.  And thanks for including the weights (grams); that’s how I bake now.

    • gfshoestring says:

      Baking by weight is so much easier, Pam! Glad you find it convenient, too. Enjoy your Thanksgiving!
      xoxo Nicole

  6. Lolasdiner says:

    Can these be made a day ahead and then warmed up the next day?

    • gfshoestring says:

      As I say in the post, Lolasdiner, they can be made up to a couple hours ahead of time, but they will not be very impressive, I’m afraid, if you make them the day before. They truly only take about 30 minutes total to make, though, so I’d make them fresh if at all possible.
      Nicole

  7. Carol says:

    Gluten Free on a shoestring #1 was my first GF cookbook and by far my favorite.  It is my “go to” cookbook.  I am a missionary in Guatemala and frequently things are not available here…this cookbook seldom asks for “exotic” things…I just LOVE IT, thank you!  Popovers are necessary whenever I need a bread fix!  Yummy!!

    Carol

  8. Hilary says:

    Does Better Batter flour already have xanthum gum in it?

  9. Mdjhveloria says:

    what could I use instead of butter, and also a sub for the milk?

  10. Kbobbin says:

    Thank you so much for sharing this recipe!!  They came out fantastic!!  I’m so trilled to have this recipe up my sleeve for Thanksgiving!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/popovers-from-gluten-free-on-a-shoestring-the-cookbook/
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