1 ¾ cups Mama’s Almond or Coconut Blend Flour, or your favorite G-Free Flour Blend
1 tsp. salt
¼ tsp. xanthan gum
1 ½ cups milk (dairy, rice, nut, soy)
2 Tbsp. butter or dairy free margarine, melted
Pan: Use a popover pan. They come with 6 deep cups that allow the popovers to expand and heat evenly. If you don’t have one you can use a cupcake pan, they just won’t be tall like traditional popovers.
Preheat oven tot 450°. Place popover pan in oven to heat up while oven is pre-heating.
Add to blender in this order. Eggs, flour, salt, xanthan gum, milk, and melted butter. Blend for 15 seconds. Scrape down sides. Blend for 15 seconds longer. (Do not over blend, batter can be lumpy)
When oven is preheated, remove pan from oven. Quickly spray with cooking spray. Fill each cup with batter three quarters full. Put in oven on center rack.
Bake for 32-35 minutes. DO NOT OPEN OVEN! Use cooking light if you absolutely must see them. Opening oven will make them deflate and get soggy.
When popovers are done, remove from oven. Quickly pierce each popover in an angle slit on 2 sides of the popover to release steam. Serve Warm.
Cinnamon Sugar Popovers
Mix together ½ cup sugar and 2 tsp. cinnamon. Melt 2 Tbsp. butter. While popovers are still hot, baste with melted butter. Roll popovers in sugar mixture.
Cheese and Herb Popovers
In a small bowl combine ¼ cup ricotta, ¼ cup parmesan, 3 Tbsp. cottage cheese, ½ tsp. garlic powder, ½ tsp. oregano, ½ tsp. basil, pinch of salt, dash of pepper.
Mix batter just like above. Fill popover pan only ½ full. Add one rounded Tbsp. cheese mix in center of each cup. Top with batter. Be sure not to over fill. Bake for 32-35 minutes. Pierce each side with a knife immediately after removing from oven.
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