These popovers don’t rise quite as high as wheat popovers, but they are still delicious.
- 1 cup (156g) King Arthur GF baking flour
- 1/4 teaspon xanthan gum
- 1/2 teaspoon salt
- 1 1/4 cups (283g) milk, slightly warm
- 4 large eggs
- 2 tablespoons (28g) butter, melted
Preheat the oven to 400°F. Grease a 12-cup popover pan or standard muffin pan.
Popover batter is easiest made in a blender. Blend eggs,
butter, and milk on medium speed in the blender until the mixture is
uniform. Whisk the flour or flour blend in a bowl with the xanthan gum
and salt. Spoon or pour the dry ingredients into the blender, then blend
at medium-high speed until batter is smooth. A few tiny lumps are OK,
but if you have more lumps than that, keep blending till they disappear.
If you don’t have a blender, whisk together the eggs, butter,
and milk in a large bowl. In a separate bowl, whisk the flour or flour
blend with the xanthan gum and salt, then gradually sift and whisk into
the liquid ingredients until you have a smooth batter. If, despite your
best efforts, there are more than a few tiny lumps, strain them out of
your batter with a sieve.
Pour the batter into the prepared pan, filling each cup about 2/3 full.
Bake for 25 minutes, then reduce the oven heat to 350°F and
bake for an additional 15 minutes, until the popovers are deep brown.
Remove from the oven, prick the side of each popover with a sharp knife to let the steam out, and let popovers rest for 5 minutes to finish setting. Remove from the pan, and serve immediately. Or, to keep them crisp longer, allow them to sit in the turned-off oven for 10 to 15 minutes before serving.
From King Arthur Flour
