Blue Ribbon Gluten Free Popovers Recipes

BLUE RIBBON GLUTEN FREE POPOVERS

BLUE RIBBON GLUTEN FREE POPOVERS image

Categories Bread Appetizer Breakfast Brunch Side Bake Christmas Easter Thanksgiving Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Wedding Dinner Spring Winter

Yield 12 large popovers

Number Of Ingredients 6

Ingredients

2 c. gluten free flour mix (6 parts SUPERFINE brown rice flour, 2 parts potato starch, 1 part tapioca flour)
1/2 t. xantham gum
1 t. salt
2 1/2 c. milk, warmed slightly
8 large eggs
8 T. butter, melted

Steps:

1. Preheat oven to 400 f. Distribute 4 T. of melted butter (half the amount of melted butter) evenly into the bottom of 2 12 large popover tins (or 24 standard muffin tins). 2. Place remaining 4 T. melted butter, eggs and warm milk into a blender and blend until thoroughly combined on medium speed. 3. Whisk together dry ingredients in a bowl, then slowly add to blender, blending well between additions. When finished, there should be NO lumps. (lumps weigh down popover batter so that it will not rise as it should). The batter should be consistent throughout. 4. Pour the batter into the prepared tins until about 3/4 full. 5. Bake at 400 f for 25 minutes, then reduce the temperature to 350 f for 10 remaining minutes, or until popovers reach a dark golden brown. Do NOT open the over during the baking process as popovers may deflate. 6. Remove from the oven. Rest for 5 minutes before removing from pan and serving immediately.

BLUE RIBBON GLUTEN FREE POPOVERS

BLUE RIBBON GLUTEN FREE POPOVERS image

Categories Bread Appetizer Breakfast Brunch Side Bake Christmas Easter Thanksgiving Valentine's Day Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Wedding New Year's Eve Spring Winter

Yield 12 large popovers

Number Of Ingredients 6

Ingredients

8 T. unsalted butter, melted
8 large eggs, room temperature
2 1/2 c. milk, slightly warmed
2 c. gluten free all-purpose flour mix (6 parts SUPERFINE brown rice flour, 2 parts potato starch, 1 part tapioca flour)
1 t. salt
1/2 t. xantham gum

Steps:

1. Preheat the oven to 400° F. Evenly distribute half the melted butter (4 T.) into the bottoms of 12 large popover tins (or 24 standard muffin tins). 2. In a blender, combine remaining butter, eggs and milk. Blend on medium speed until well blended. 3. In a medium bowl, whisk the dry ingredients together. Slowly add to blender and blend until a very well combined, consistent batter id formed with NO lumps (lumps will weigh down the popover batter so that it will not rise as it should). 4. Slowly pour batter into prepared pans, filling each cup to about 3/4 full. 5. Place the popover tins on a baking sheet and into the oven. Bake for 25 minutes at 400. Then, leaving the oven door closed, turn the oven off and let popovers wit in the warm oven for another 10 minutes or until a dark golden brown. Let sit 5 minutes then serve.

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