Gluten Free Popover Recipes
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)