Equipment
- 1 Popover pan or muffin pans (see note below)
Ingredients
- 1 ½ cups whole milk
- 4 large eggs
- 6 ½ ounces gluten free baking flour (185 grams)
- ¼ teaspoon xanthan gum (use only if this isn't included in the GF flour)
- 3 tbsp grapeseed oil (or other neutral high-heat oil, such as avocado or canola)
- cooking spray ( )
Instructions
- Put oven rack in lower middle of oven
- Preheat oven to 450°. Put ungreased popover pan in oven to preheat
- Place the milk, eggs, and flour into a blender
- Blend on medium for 30 seconds, then scrape down sides to make sure everything is mixed well. Add the oil, and blend another 30 seconds
- Very carefully remove the very hot popover pan and spray with cooking spray
- Pour the batter into each popover cavity, filling them approximately ¾ full. Bake on the center of the rack, for 25 minutes. Do not open the oven door while they’re baking
- At end of 25 minutes, crack open the oven door for 4 minutes before removing the popovers. Do this by keeping the door barely open with a wooden spoon wedged into the door opening to keep it from closing
- Serve warm, with either butter and jam, or with beef and gravy
Notes
NOTE: if you don't have a popover pan, you can use 12-cup muffin pan. The popovers will be smaller, as the muffin pan has smaller cups. So, you'll have more, but smaller, popovers. Â You'll probably have around 8-10 muffins
Nutrition Facts
Gluten Free Popovers
Serving Size
6 g
Amount per Serving
Calories
279
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Cholesterol
131
mg
44
%
Sodium
221
mg
10
%
Potassium
62
mg
2
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
13
g
26
%
Vitamin A
348
IU
7
%
Calcium
176
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.