Gluten Free Popovers
Wistful for Home Economics Class
I really would like to bring home ec back. Kids today are really missing out by not having the opportunity to learn about basic home making skills in school. In middle school home ec class I learned how to cook, do laundry, and sew— though my parents involved me in these activities at younger ages, I learned a few new skills from my teachers. In high school I took a shop class to learn woodworking, metal, and electrical skills. I was the only girl in the class and looking back I think it should have been a required course along with a personal finance class. And car maintenance? No problem, my dad taught me how to change the oil in my car and how to change a tire—two things I have to admit I never taught my kids.
As our teachers spend time preparing for the required standardized tests we have lost these valuable “basic life skills” classes. I remember all of these classes being a lot of fun and I use much of what I learned there every day.
The Popover Pan
I received a popover pan as a gift—something that was never on my radar screen. The pan is designed to allow high oven heat to completely encircle the popover quickly to transform the liquid in the batter to steam, causing the batter to expand with air pockets and “pop-over” the pan.
To put the pan to the test, I used a few recipes that were unsuccessful. Then I remembered Erin of The Sensitive Epicure. Erin is someone I have collaborated with in the past for The Gluten Free Ratio Rally. Her food-science approach to cooking has always impressed me so I figured if she had a popover recipe it would be a fully-vetted gluten free recipe that I could trust. Sure enough after following her recipe exactly I found results!!! The popover really did POP!
Guess I should have paid better attention in science class!
(the popover at the top of this post was made with Erin’s recipe exactly)
Karen’s Popover’s with Millet Flour, Sweet Rice Flour and Tapioca Flour
I like to tweak what works, so once I had a popover that really popped I decided to make a flour adjustment to see what would happen. I decided to go with equal parts of sweet rice flour, tapioca flour and millet flour.
Gluten Free Popover Recipe
well there is no point in me recreating the wheel. Follow the link to Erin’s recipe, try it her way and also using equal parts sweet rice flour, tapioca flour and millet flour.
This recipe requires a few more steps but often that is the case in gluten free baking—at least it is in the recipes that actually taste good. And if you are going to spend time, money, and calories on gluten free baked goods then it better be worthwhile, otherwise you are simply following gorgeous food photography and not necessarily a good GF recipe.
Gluten Free Sweet or Savory Popovers
Popovers are so easy to prepare, they are versatile too — either sweet or savory.
You can add bits of bacon, garlic salt, herbs, and/or cheese. I have seen recipes where popovers are split open and chicken pot pie filling is served over the popover. In this case chicken stock replaces a bit of the milk in the popover recipe.
And plain popovers can be served sweet with Strawberries and Cream or Butter and Jam
Another Popover Recipe that’s simple and good
Let me introduce you to our Talented Cook Lulu….and did I mention she can dance?
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.
Here are photos of the popovers I made with Lulu’s recipe: