Gluten-Free Popovers

6
Servings
15m
Prep Time
27m
Cook Time
42m
Ready In


"Holiday Worthy! Definitely give these a try if gluten is an issue. Even if you are not, this will help you to be able to offer something that will make a holiday or everyday meal special for that person who is."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (85.2 g)
  • Calories 167.1
  • Total Fat - 7.2 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 84.4 mg
  • Sodium - 240.4 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 2.7 g
  • Sugars - 0.5 g
  • Protein - 6.9 g
  • Calcium - 63.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 450 degrees F.

Step 2

Liberally grease the cups of a popover pan with vegetable oil.

Step 3

In a small mixing bowl, combine the flours, whey powder, sage and salt.

Step 4

In a blender, combine half and half, the two eggs and flour mixture, in this order adding one at a time until thoroughly mixed. Blend at high speed for 30 seconds. Scrape the sides of the blender and then pulse briefly for 15 seconds. Batter should be pancake thin.

Step 5

Place popover pan into oven to preheat for 3 minutes. Remove carefully and fill each cup with batter between 1/2 to 2/3 full.

Step 6

Return pan to oven and bake for 15 to 20 minutes. Lower heat to 300 degrees F and bake for an additional 5-7 minutes (golden brown).

Step 7

If you wish to use a cupcake pan, follow the same directions but bake at 450 degrees F for 8-10 minutes and at 300 degrees F for 3-5 minutes. These popovers will brown quicker so keep an eye on them.

Tips & Variations


  • Popover pan
  • Blender

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