Gluten Free Gruyère and Chive Popovers
Ingredients
1 1/2 cups (210 g) gluten free pastry flour (I recommend my Better Batter pastry flour hack, my Better Batter dairy free pastry flour hack, my mock Cup4Cup blend, or Cup4Cup itself)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/8 teaspoon kosher salt
3 eggs (180 g, weighed out of shell) at room temperature, beaten
1 1/2 cups (12 fluid ounces) milk (not nonfat!)
2 tablespoons (28 g) unsalted butter
1 tablespoon fresh minced chives
6 ounces Gruyère cheese, grated
Instructions
Preheat your oven to 400°F. Grease well a 6-cup popover pan (or a standard 12-cup muffin tin with very deep wells) with unsalted butter and set it aside.
In a medium-size bowl, place the flour blend, xanthan gum and salt, and whisk to combine well. Set the bowl aside. In a large, heat-safe bowl, place the beaten eggs, and set the bowl near the stovetop. In a small, heavy-bottom saucepan over medium heat, place the milk and butter. Whisk until the milk is just beginning to simmer and the butter has melted. Remove from the heat and drizzle the hot milk mixture into the large bowl of beaten eggs very slowly, whisking the eggs constantly. This will allow you to temper the eggs without scrambling them in the hot milk. Add chopped chives to the flour mixture, and mix to combine. Add all but about 1 tablespoon of the flour mixture to the egg and milk mixture, and whisk until smooth. Place about 3/4 of the grated cheese in the bowl with the reserved 1 tablespoon of dry ingredients and toss to coat the cheese in the flour. Add the cheese and flour mixture to the batter, and whisk again until smooth. The batter should be thickly pourable.
Place the prepared popover pan in the hot oven for 3 minutes. Remove the hot pan from the oven and, working quickly, divide the popover batter evenly among the prepared wells of the popover pan (or muffin tin), and scatter the remaining 1/4 of the grated cheese evenly among the top of the batter in each well. Return the pan to the center of the oven and bake for 20 minutes at 400°F. Reduce the heat in the oven to 300°F and continue to bake for 10 minutes of until the popovers are very puffed and golden. Remove from the oven and allow to cool in the pan for 5 minutes before removing from the pan and serving warm.
Adapted from the book Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap and Just A Taste.