Well here it is. After over a year of work, Gluten-Free on a Shoestring the cookbook is nearly ready. This is your exclusive first look at the cover design. The book is scheduled to hit stores around March 1st. But if you can’t wait until then, you can pre-order Gluten-Free on a Shoestring right now at Amazon.com.
You’re probably thinking, an advance look at the cover design is nice, but how about a little something for the effort? Well, in the spirit of giving, I’d like to share an exclusive preview recipe from the book — for those very same popovers you see right here on the cover. They’re super easy to make and are perfect for breakfast, brunch or just about any time of day. Serve them to your holiday guests and I bet they’ll never know these popovers are gluten free. It will be our little secret. I won’t tell if you won’t.
MAKES 6 LARGE, OR 12 SMALL, POPOVERS
1. Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don’t have a popover pan) with unsalted butter and set it aside.
• 1 cup all-purpose gluten-free flour
• ½ teaspoon xanthan gum (skip the xantan gum if you are using a all-purpose flour like Better Batter that already contains xanthan gum)
• ½ teaspoon kosher salt
• 1 tablespoon unsalted butter, melted and cooled
• 2 extra-large eggs, lightly beaten, at room temperature
• 1 cup milk (low-fat is fine, nonfat is not), at room temperature
2. 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.
3. 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 30 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 and the popovers to maintain their puffiness.
4. Serve plain or with your favorite jam or preserves.
Happy holidays to you and yours — and thank you for all of your support and positive feedback this year.