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!
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)
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.
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!