BreadAugust-September 2011

Gluten-Free Poppy Seed Popovers


Popovers are super easy to make. They don’t insist on a popover pan. They do, however, require deep muffin cups if you’re using a muffin tin. For a light and crusty ‘popped’ top, the hot air in the oven must circulate around the batter. It helps to heat the greased pan in the oven until hot before adding the batter, but it’s not essential. Serve plain or with your favorite jam or preserves. For best results, do not replace the eggs in this recipe.

1 cup gluten-free all-purpose flour blend of choice
teaspoon xanthan gum
teaspoon kosher salt
1 tablespoon unsalted butter or dairy-free alternative, melted and cooled
2 extra-large eggs, lightly beaten, room temperature
1 cup milk of choice (low-fat is fine, nonfat is not), room temperature
1 tablespoon poppy seeds

1. Preheat oven to 400F. Generously grease a 6-cup popover pan (or a regular muffin tin with deep wells, if you don’t have a popover pan) and set aside.

2. In a large bowl, whisk together the flour blend, xanthan gum and salt. Add butter, eggs and milk, whisking well after each addition until the batter is smooth. Add poppy seeds, whisking to combine. The batter will be thin.

3. Fill each cup in the pan just under half full. Place the pan in the center of preheated oven and bake for a total of 30 minutes. After the first 20 minutes, pierce the top of each popover with a sharp knife to allow steam to escape. This helps the popovers maintain their puffiness.

Each popover contains 149 calories, 6g total fat, 3g saturated fat, 0g trans fat, 88mg cholesterol, 238mg sodium, 19g carbohydrate,1g fiber, 5g protein.

Nicole Hunn is the author of Gluten-Free on a Shoestring and Gluten-Free on a Shoestring Quick and Easy. For more on these cookbooks or to order, click here.

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