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gluten-free popovers

10/5/2015

 

ingredients:

  • 2 eggs
  • 1/3 cup white rice flour
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour (same as tapioca starch)
  • 1 cup coconut milk
  • 1/2 tsp sea salt

process:

  • heat oven to 450° F
  • grease six 6 oz custard cups or 8 medium muffin cups* with coconut oil
  • beat eggs slightly
  • beat in the three flours, coconut milk and sea salt just until smooth (do not overbeat).
  • fill custard cups about 1/2 full, muffin cups 3/4 full
  • bake 20 minutes 
  • decrease oven temperature to 350° F - (while keeping popovers in the oven)
  • bake custard cups 20 minutes longer, muffin cups 15 minutes longer
  • immediately remove from cups
  • serve hot

notes:

makes 6 or 8 popovers

*we used a 12-cup muffin pan and filled the remaining 4 cups, just under halfway, with water.

(Betty Crocker's note: do not use self-rising flour in this recipe)

​does well:
  • served with fruit jams, jellies and preserves
  • served with peanut butter
  • as a brunch food (or a later breakfast as it takes up to 40 minutes to bake)

notes:
  • traditional popovers tend to rise higher than these.
  • these popovers have a crunchy, cracker-like-texture outer shell.
  • the coconut oil and coconut milk help reduce the oily tendency of traditional popovers and provide a subtle coconut scent to the dough.

{ recipes by Kevin & Chelsea }


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