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‘Tis the Season of Giving a Popover Recipe

‘Tis the Season of Giving a Popover Recipe
GFOAS.FinalBookCover

Coming to a bookstore (or URL) near you.

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.

cookbookphotoshoot 129+

Thanks for popping on over

Popovers

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.

Warmly,
Nicole

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  • […] Hunn’s popovers are always a success when I make them (recipe is included with the link). I’ve made them  […]

  • Gluten Free Sweet Potato Spice Muffins | Natural Kids Team
    August 22, 2011 at 7:15 PM

    […] worked almost exclusively with Gluten Free On a Shoestring, by Nicole Hunn. I’ve made popovers two days in a row (once with dairy, once with almond milk), bagels, pizza, biscotti, and more. […]

  • […] look so exciting {his innards look like, and taste remarkably similar to, the inside of a Popover}. It’s not that he’s not lovely. It’s just nothing to write home about. The edges […]

  • April 8, 2011 at 12:25 AM

    I just made these popovers today. The recipe worked perfectly (I’m at sea-level– I wonder if that is important). In fact, everything I’ve made so far in your cookbook has worked out well in the 6 days since I bought it. I am impressed– and grateful.

    • Nicole
      April 8, 2011 at 2:00 AM

      Hi, Saints & Spinners,

      Thank you so much for letting us know that things have been working out well with the recipes in the cookbook! You deserve to cook and bake gluten-free easily and successfully!

      Warm regards,
      Nicole

  • Wendy
    March 9, 2011 at 10:11 PM

    Thanks for the feedback! I would not have thought to fill the muffin tin less to get them to rise more. I agree that usually if it tastes good that’s good – and these tasted quite good. I am very happy. I think my muffin tins are shallow so that’s probably the reason. I’m also thrilled that the first recipe try from your book came out…I always get so nervous gluten free baking because the ingredients cost so much and I’ve baked a few duds from other recipes.

    Your book has such a variety of recipes I can’t wait to try more. The next might be the buttermilk biscuits though I really bought the book for the ravioli and won ton recipes.

    Thanks again the great book and website!

    • Nicole
      March 10, 2011 at 1:22 AM

      Hi, Wendy,

      I really understand what you mean about being nervous about wasting gluten-free ingredients. I hate when that happens! I make it my business to do the testing on my end, so that you can be successful. That’s my job, not yours! I’m so glad you’re enjoying the book and website, and I can’t wait to hear how the ravioli and won tons work out! Thank you for posting. I really appreciate your feedback!

      Warmly,
      Nicole

  • Wendy
    March 8, 2011 at 2:15 AM

    I just bought your book (Kindle version) and then found your website! Alas I did not know about Better Batter until now. So I used the expensive box of King Arthur’s blend. I don’t have popover tins but the results tasted great even if I think I undercooked it a bit. When I cut the vents in the popovers they seemed to deflate and never rose back again…did I cut too deeply or too late? Or is it because I used a regular muffin tin?

    In any case, thank you, I’m looking forward to trying many more of the recipes in your book!
    Wendy

    • Nicole
      March 8, 2011 at 2:36 PM

      Hi, Wendy,

      Welcome to Gluten-free on a Shoestring! I’m so glad you bought the book, and I’m thrilled you posted!

      There are a few potential reasons that your popovers deflated: First, if you did underbake them a bit, that alone could have been the issue. You want them to be a bit crusty on the top, which helps them hold their shape. And as they bake, the moisture evaporates. Too much moisture will cause almost anything you bake to deflate. Second, as you suspected, it may be the pan that you used. Does your muffin tin have shallow cups? If it does, each cup doesn’t necessarily provide enough space for the eggs in the batter to rise, which is what makes them “pop.” Also, the taller the cups are in your muffin tin, the larger the surface area for the warm air in the oven to circulate around, the better the result. Personally, if it tastes good and looks kinda nice, it’s usually good enough for me. But if you want to get closer to the picture, you can try baking them a bit more, filling your muffin cups a bit less if they’re particularly shallow, using a popover pan (best results, but really not a “must”), or simply using a muffin tin with deeper cups. Post back, and let me know what you think!

      Warmly,
      Nicole

  • Penny
    February 2, 2011 at 6:15 PM

    The popovers look wonderful!

    • Nicole
      February 23, 2011 at 7:11 PM

      Hi, Penny,
      Thanks! They taste as good as they look!
      Warmly,
      Nicole

  • Karen
    January 3, 2011 at 11:21 PM

    Congratulations, Nik. All of your hard work and countless hours of cooking have culminated in this wonderful result. I cannot wait to get my copy signed.

  • Catherine
    December 22, 2010 at 5:05 PM

    Congratulations! I’ve placed my order, and am looking forward to having much of your wisdom on my shelf.
    Also: have you tried the new GF multi-purpose flour from King Arthur? Wow! Made pie crusts and cookies with it this year… superior stuff (and terribly expensive, alas).

    • Nicole
      January 5, 2011 at 9:22 PM

      Hi, Catherine,
      Hooray! Thank you so much for preordering the book! I’m really flattered.
      I haven’t tried King Arthur’s all purpose gf flour yet. I keep meaning to, but it’s just so expensive that I keep shying away. I have heard really good things about it, though. My all-purpose gf flour is Better Batter, and I am able to make everything with it, and it’s very reasonably priced. Have you ever tried that? Thank you for posting!
      Warmly,
      Nicole

  • Helene
    December 21, 2010 at 2:42 PM

    Yeah! Can’t wait for a signed copy!!!

    • Nicole
      January 5, 2011 at 9:23 PM

      Thanks, Helene. :)
      Count on it…

      Warmly,
      Nicole

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