Piping hot Gluten Free Popovers, or Yorkshire Puddings, are perfect served with a spoon of your favourite jam, or beside your Sunday roast.
A few years ago, on my first visit to the Nordicware factory outlet store in Minneapolis, I picked up a beautiful Popover Pan. I had never even had a popover before, much less a gluten free one, but that didn’t stop me, I just knew that I had to have that pan. I love any kind of kitchen gadgets, bowl, or bake ware, so it was hard to not bring home one of everything from the factory outlet store.
After deciding that I had to have the pan, I figured I’d better make use of it. It is hard to convince your husband that you need another specialty pan when you don’t use the last specialty pan you purchased. Which reminds me, before we make another trip to Minneapolis, I really need to make use of the tart pan I bought the last time I was there. Hmm…
I never grew up with Popovers being part of my life, but I think I’ve managed to re-create them quite well with this gluten free Popover recipe. They are crisp and crunchy on the outside, with a light, mostly empty, inside. We love to break these Popovers open and slather them with homemade strawberry jam. Popovers, or Yorkshire Puddings, are also very popular served along side roast beef. If you are making them to serve with roast beef, you can use beef drippings, instead of oil, to grease the hot pans.
If you don’t have a popover pan, don’t fret! You can still make these gluten free Popovers using a muffin tin. You can find the baking directions in the recipe notes below.
- 1 1/2 cups (375 ml) milk, room temperature
- 3 large eggs, room temperature
- 1 cup (160 g) white rice flour
- 1/3 cup (68 g) sweet rice flour
- 3 tablespoons (24 g) tapioca starch
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) xanthan gum
- 2 teaspoons ( 10 ml) high temperature oil for greasing the pan (peanut, sunflower, canola, etc)
Preheat the oven to 450°F (230°C).
Once the oven is preheated, place the popover pan into the oven for 5-10 minutes, so it becomes hot before adding the batter.
Add the milk and eggs to a blender, and process on high for 1 minute.
In a separate bowl, whisk together the rice flours, tapioca starch, baking powder, salt, and xanthan gum. Dump the combined ingredients into the blender, and process on high for an additional minute, scraping down the sides if necessary.
Using oven mitts, carefully remove the hot popover pan from the oven. Using a silicone pastry brush, grease the popover cups on the inside and top, to ensure that the popovers will not stick when you remove them.
Divide the batter between the 6 cups, filling each to about 2/3 full.
Bake for 15 minutes at 450°F (230°C). Decrease the temperature to 350°F (175°C) and bake for an additional 30 minutes.
Carefully remove popovers from the pan, and serve hot.
If you don't have a special popover pan, you can prepare these Popovers in a muffin tin. Preheat it, same as you would the popover pan, but divide the batter between 12 muffin cups, about 3/4 full. Bake at 450 degrees F for 15 minutes, then 350 degrees F for 15-20 minutes.
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