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Gluten-Free Popovers

Recipe by We made these at Jessica Miller & Shannon Fry's Cooking Party. They turned out great and everyone loved them and they also didn't taste Gluten Free! King Arthur recipe (modified for DAH)


  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon salt - DAH Bolivian Rose Sea Salt
  • 1 1/4 cups milk, slightly warm
  • 4 large eggs
  • 2 tablespoons butter, melted


DAH Tools: Bolivian Rose Sea Salt Popover Tray Perforated Baking Sheet SS Mixing Bowl Whisk DAH Measuring Trio

1. Preheat the oven to 400°F. Popover batter is easiest made in a blender. Blend eggs, butter, and milk on medium speed in the blender until the mixture is uniform.

2. 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.

3. 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 Popover Tray, filling each cup about 2/3 full.

4. 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. Yield: 12 standard (muffin-sized) popovers.

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