Gluten Free Gruyère and Chive Popovers
This recipe for gluten free gruyere and chive popovers are rich, savory, and packed with cheesy flavor, all in a light and airy popover.
Yield: 6 popovers
Equipment
- Popover pan
Ingredients
- 1 ½ cups (210 g) gluten free pastry flour (please click thru for full info on that blend)
- ⅛ teaspoon kosher salt
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- 1 ½ cups (12 fluid ounces) milk
- 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.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
