Gluten-Free Popovers
I hope you like my attempt at Popovers, which seem more like delicious, chewy muffins. The consistency is perfect – and the flavor is glorious!
I played around using a combination of rice flour and tapioca starch and allowed the baking powder and eggs to do what they do best. I also used ghee in place of butter, which added a rich flavor.
Not having popover baking tins didn’t stop me – I simply made these in muffin tins – and the recipe below makes 12 exactly. Enjoy with butter and jam, or alongside your chili con carne for a more savory experience.
Gluten-Free Popovers
Equipment
Ingredients
- 3.9 oz rice flour
- 1.4 oz tapioca starch
- 1 tsp gluten-free baking powder
- 1 tsp baking soda
- ¼ tsp guar gum
- Generous pinch sea salt
- 2.1 oz ghee
- 1 cup almond milk
- 3 large eggs
Instructions
- Preheat the oven to 390°F / 200°C.
- Combine the rice flour, tapioca starch, baking powder, baking soda, guar gum, and salt in a large bowl. Mix well to combine.
- Place the almond milk and ghee into a small saucepan and heat very gently until the ghee has melted and the almond milk has warmed through. Set aside to cool slightly.
- Whisk the eggs in a bowl, then gradually whisk in the ghee/almond milk mixture.
- Add the egg mix to the flour mix and use a whisk to combine very well. There should be no lumps.
- Divide the mixture between a greased muffin pan, approximately 2/3 full. You could also use muffin molds here.
- Bake in the oven for 20 minutes, then without opening the oven door, reduce the temperature to 355°F / 180°C.
- Remove and enjoy!
Nutrition
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.