Popovers are a great way to add bread into a meal.
I did a post on popovers earlier but it was long winded.
So here is a repost with a link to the recipe for the standard size popover shown above.
Flour adjustment: I used equal parts sweet rice flour, tapioca flour and millet flour so don’t forget to make that adjustment.
And here are the insides….
Mini Gluten Free Popovers
This recipe is very easy to add into a meal, kids especially like them.
Lulu’s Gluten Free Tapioca Flour Popovers
A quick and easy recipe that works well for entertaining.
The popovers act as a crisp shell for the other flavors you add with cheese, herbs, or seasonings.
1/3 cup olive oil
2/3 cup milk
1 ½ cups tapioca flour
1/8 teaspoon guar gum (optional)
½ teaspoon salt
½ cup queso fresco
Preheat oven to 400 ° Lightly butter or spray mini muffin tins.
Combine egg, oil, and milk in a blender. With the motor running on low, gradually add in tapioca flour, gum and salt.
(At this point you may refrigerate the batter for a few hours until you are ready to bake popovers, a major plus to this recipe.)
Pour batter into muffin tin filling up to 2/3 full. Top each with a little queso fresco or other filling choice. Bake for 20-25 minutes or until nicely browned. Remove from pan to a cooling rack.
-I found that if you pour some batter into another measuring cup and stir in your herbs, seasonings, and cheese before pouring it into the tin you can eliminate a big hole in the middle (see last photo below).
-The hole can be used to hold a little bit of butter though.
-Guar gum is probably not necessary, I don’t think Lulu used any at all.
-I am going to sub in some millet flour next time (maybe 1/2 cup)
Last week my son was home for spring break so we decided to visit Coffee and Specialty Bakery on Western Avenue, (the street just below the Pike Place Market). It’s a dedicated gluten free bakery with a focus on pastries in the European style: Palmiers, Baguettes, Eclairs, Cinnamon rolls.
Dedicated Gluten Free Bakery
I met the owner Tanya who trained at the Seattle Culinary Academy. read more…
On a recent trip to Asheville to stay at the historic Grove Park Inn, my daughter and I used Celiac Central’s list of gluten free restaurants for dining out. These restaurants have at least one person on staff that has completed training on safe practices for gluten free food prep. At my daughters’ request we did not ask further questions before ordering items marked GF on their menus. Though she was not glutened in any of the restaurants, if you have any concerns you may want to ask further questions.
Gluten Free Dining in Asheville, North Carolina
After three days in Chapel Hill to check out the UNC grad program, we drove 3 1/2 hours to Asheville and arrived after the lunch hour ready to try the Creperie Bouchon. Thankfully they had a sandwich board on the sidewalk directing us to an interior courtyard behind the buildings. Their address is 62 1/8 Lexington Ave (we wondered what it meant to be located at 1/8–we figured it was like the platform in Harry Potter that would take us to Hogwarts)! read more…
This will be a two-part post featuring some amazing food opportunities awaiting you in North Carolina.
We start in Chapel Hill (center of state) and end in Asheville (west side of state overlooking Blue Ridge Mountains). read more…
Everyone loves this chili, it’s layered with flavors of chipotle and cinnamon. It’s got roasted red peppers, stew meat, beans, and cilantro-lime cream.
The cornbread is my grandma’s recipe—- easily updated to gluten free.
And it’s from Seattle….need I say more?
January is a time for reorganization and resolutions.
My resolution to you is to write posts that get to the point faster.
No more long winded musings.
Here are 10 of my favorite recipes that I go back to over and over again:
(a years worth of recipes are in our digital book
Cooking Gluten Free! see reviews)
Gluten Free Naan
Love Love Love! this recipe inspired by Indian Simmer:
Here’s a link to The Best Low Carb Recipes of the Year by Carolyn
of All Day I Dream About Food
This year I met some food bloggers that I really admire….
and Carolyn is at the top of the list.
She features recipes for a group of people that are often forgotten in the gluten free world….low carb and GF.
So many people have jumped on the gluten free food blogging band wagon (often just to promote their photography business or to increase their reach). It makes it tough to find truly worthwhile recipes.
But when I find someone like Carolyn I get pretty excited…… she is the real deal….she works hard to develop recipes for GF diabetics that you can be proud to serve to all of your guests.
I must admit I am guilty of not providing low carb recipes.
My focus is in creating the very best gluten free recipes. Recipe templates that people can use as a starting point if they need to substitute another ingredient.
(There are so many sensitivities that can go along with a gluten free diet– dairy, corn, nightshades, sugar, eggs, etc.)
So to correct this obvious failing on my part I am happy to promote Carolyn’s site as much as possible.
The link above takes you to a visual list to her top recipes this year for sweets, a few dinners, and even Homemade Sugar-Free Liqueurs!!