Wednesday, March 20, 2013

Gluten Free Popovers

 Popovers are a special treat.  Always impressive when served to guests.  They seem so elegant!
This recipe is easy to make - and it is a large batch.  Remember to allow plenty of time for the baking.  Popovers take longer than muffins or other quick breads, and it is necessary to set the timer to change the oven temperature midway through the baking process.


1 ¼ cup water
½ cup oil or shortening
½ cup tapioca flour
1 cup brown rice flour
¾ teaspoon salt
6 eggs

Combine dry ingredients in a mixing bowl and set aside. Combine water and oil in a saucepan.  Bring to a rapid boil.  Remove from stove.  Pour hot oil/water over the dry ingredients while beating with electric mixer.  Mix until batter forms a ball that leaves the sides of the bowl. 

Add eggs one at a time, beating well with the electric mixer after each egg is added.

Drop by tablespoons into greased muffin tins to form a goose egg sized mound or until 3/4 full.
Bake 17 minutes in a preheated 450 degree oven.  Then reduce heat and bake 17 minutes at 350 degrees.  Makes about 16 popovers.

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