Breads - King arthur gluten free popovers recipes

Author: Kathy Deleone  

Their crowned tops leave lots of room for melting butter and jam. These are absolutely delicious as a dinner roll, or spread on butter and jam!

Gluten-Free Popovers

Gluten-Free Popovers
These popovers are crisp on the outside, nicely moist within. Their crowned tops leave lots of room for melting butter and jam. And these popovers are so easy, you don't even need to use a mixer.
Provided by: King Arthur Flour
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 6
Ingredients:
  • 1 cup (156g) King Arthur Gluten-Free All-Purpose Flour
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/4 cups (283g) milk slightly warm
  • 4 large eggs
  • 2 tablespoons (28g) butter melted
Nutrition:
  • Serving Size: 1 popover (56g)
  • Calories: 103 calories
  • Carbohydrate: 11g
  • Cholesterol: 79mg
  • Fiber: 0g
  • Protein: 4g
  • Sodium: 84g
  • Sugar: 1g
  • Fat: 5g
  • Saturated Fat: 3g
  • Trans Fat: 0g
How to cook:
  1. Preheat the oven to 400°F. Grease a standard popover pan, a mini popover pan, or a standard muffin pan.
  2. 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 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 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.
  4. Pour the batter into the prepared pan, filling each cup about 2/3 full.
  5. 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.
  6. 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.
Notes: Gluten-Free Popovers | King Arthur Baking, 1 cup (156g) King Arthur Gluten-Free All-Purpose Flour 1/4 teaspoon xanthan gum 1/2 teaspoon salt 1 1/4 cups (283g) milk, slightly warm 4 large eggs 2 …

5-Ingredient Gluten-Free Popovers

5-Ingredient Gluten-Free Popovers
Making gluten-free popovers is surprisingly easy to do, although they are finicky little things. Thanks to gluten-free flour blends, you can enjoy popovers without compromising your gluten-free diet.
Provided by: Jenny Levine Finke
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 1 1/2 cups milk (lukewarm)
  • 4 large eggs (room temperature)
  • 1 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (200 grams (spoon and leveled))
  • 3/4 tsp salt
  • 1/2 tsp unsalted butter
Nutrition:
  • Calories: 188 kcal
  • Carbohydrate: 25 g
  • Protein: 9 g
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 131 mg
  • Sodium: 364 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Place 6 cavity popover pan in your oven. Preheat oven to 450º F and allow pan to get hot and oven to fully preheat.
  2. In a high speed blender or food processor, add milk and eggs and blend on low for about 30 seconds. Add flour and salt and continue to blend batter on low until all ingredients are uniformly combined, about 45-60 seconds. Allow the batter to rest at room temperature for 20-30 minutes (longer okay) in order for the batter to rest and hydrate.
  3. Remove popover pan from oven (it will be extremely hot) and add a small 1/2 tsp pat of butter into each of the 6 cavities of your popover pan and allow it to melt in the hot pan. Evenly distribute the batter in each cavity (you'll have enough to fill each cavity to the near top).
  4. Place pan on a baking sheet and then into the oven and bake for 20 minutes at 450º F, then reduce heat to 350º F and bake 10 minutes longer.
  5. Poke a small hole (using a butter knife) into the top of each popover to allow the steam to escape, then remove the popovers immediately from the popover pan and onto a wire rack to cool. Do not leave them in the pan to cool or the steam will make the bottoms soggy. Serve immediately (popovers are best served warm).
Notes: King Arthur Popover Recipe Gluten Free, King Arthur Popover Recipe Gluten Free. Gluten free popovers king arthur baking popovers king arthur baking sourdough popovers king arthur …

Gluten Free Popovers

Gluten Free Popovers
Light and fluffy gluten free popovers. These are absolutely delicious as a dinner roll, or spread on butter and jam!
Provided by: Sandi Gaertner
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 1 1/4 cup gluten free flour blend (* see note)
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons melted butter
  • 4 eggs (size large)
  • 1 cup milk or non-dairy milk
Nutrition:
  • Serving Size: 1 popover
  • Calories: 184 kcal
  • Carbohydrate: 22 g
  • Protein: 7 g
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Trans Fat: 1 g
  • Cholesterol: 119 mg
  • Sodium: 143 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Unsaturated Fat: 3 g
How to cook:
  1. Preheat your oven to 425º F. You won't bake the popovers at this temperature the whole time, but you want the oven to be very hot for the first 10 minutes of baking. I put my empty popover pan in the oven while it is heating up.
  2. In a large bowl, add your dry ingredients and whisk to blend them together. You can also sift them together if you prefer.
  3. In a smaller bowl, add the wet ingredients and whisk to blend. Make sure your butter isn't too hot when you are adding the eggs. I like to melt the butter, then whisk in the milk to cool it down. I then whisk in the eggs.
  4. Pour the wet ingredients into the dry ingredients and mix the batter.
  5. Remove the popover pan from the oven. Add a tiny dab of butter into each cup OR spray each popover cup with a non-stick spray. Fill each popover tin 2/3 full with batter.
  6. Quickly put the pan into the oven. Bake at 425º F for 20 minutes, then reduce the temperature to 350º F for 10 minutes. Do NOT open the oven door during baking time. This will cause your popovers to deflate.
Notes: Gluten-free, Dairy-free Popovers, Imperfect GF/CF High Altitude Popovers (inspired by the King Arthur Flours GF popover recipe) makes 12. Ingredients: 1 cup gluten-free flour blend (I …
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