Gluten-Free Popovers
Recipe: #30883
November 09, 2018
Categories: Breads, Dinner rolls or other breads, Eggs, Christmas, Thanksgiving, Oven Roast Gluten-Free, Vegetarian, Flour, Heavy Cream, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
- Popover pan
- Blender