Gluten-Free Parmesan Popovers

Nothing says ” I love you!” more than fresh baked breads and goodies, right?! We have been away from home for over 3 weeks now and although we have shared some pretty amazing meals with our family and friends, I have missed cooking for my little family of 4.  I love sitting around our table and sharing our stories from the day, laughing at silly jokes, and hearing the clinks of forks on plates. Today I decided to go a little further than just dinner and make popovers too! I have been nervous about baking popovers since we have been on our gluten-free journey because they were one of Todd’s favorite childhood treats. His mom would make popovers for his family’s Easter dinner every year and he still gets a little twinkle in his eye when we talk about how much he looked forward to them every year.

I don’t know what it was about today that made me try them…maybe I was feeling a little brave or maybe it was more like I felt that I should redeem myself from the burnt, inedible lunch that I made for him. *I camped out on the floor by the oven during the baking time to ensure that I didn’t have another burnt disaster on my hands! Which ever it was, I am glad that I took the plunge and so was he! We ate popovers like Kings at dinner and they were so easy that I will be revisiting them again soon. I definitely see a future post about popover mix-in’s in my future. Do you have any favorite treats that remind you of your childhood?

Gluten-Free Parmesan Popovers
Makes 6 large popovers or 12 small
Adapted from King Arthur Flour
1 cup King Arthur Gluten-Free Multi-Purpose Flour 
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup Parmesan, grated
1 1/4 cups milk, slightly warm
4 large eggs, at room temperature
3 tablespoons butter, melted
Cooking spray

Preheat the oven to 400°F. Spray a 6-cup popover pan or muffin pan with cooking spray.

In a large bowl whisk the eggs, melted butter, and milk together. In a separate bowl whisk the flour, xanthan gum and salt together. Gradually sift and whisk the dry ingredients into the wet ingredients until you have a smooth batter then add the Parmesan cheese.

Pour the batter into the prepared pan, filling each cup about 2/3 full.

Bake for 25 minutes at 400°F, then reduce heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown in color. Remove from the oven, let the popovers set for about 5 minutes, then remove from the pan and serve immediately. *I use a butter knife to run around the edges of my popovers to coax them from the pan.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes

 

8 Comments

  1. Kiersten @ Oh My Veggies January 7, 2013 at 9:33 pm

    I wanted to make popovers last year after seeing them on a blog, but I never got around to doing it. Maybe I finally will this time. They look so light and delicious!

    Reply
    1. admin January 7, 2013 at 10:12 pm

      Thanks Kiersten, it had been a while since I made them. I don’t think I will be letting much time pass this time before I make these again! I had forgotten how much I like them.

      Reply
  2. Ally January 8, 2013 at 9:32 am

    I made these last night and they puffed up perfectly in the oven but when I removed them they deflated. Have you experienced this? Any thoughts on how to avoid this? Thanks!

    Reply
    1. admin January 9, 2013 at 11:53 am

      Hi Ally, I am so sorry that your popovers fell! I have scoured the internet for popover tricks that may help you…
      1. Eggs can sometimes be the culprit to collapsed popovers. I used large eggs,too much egg yolk can keep the popovers from rising. If you used extra large eggs this might be the problem.

      2.You can try preheating the oven until the oven thermometer says it is the right temperature.Preheat the popover pan on top of a baking sheet in the oven until hot. The baking sheet boosts the bottom heat, which helps the popovers rise.
      The popovers rise better if the batter is at room temperature. So set your eggs and milk out ahead of time.

      3. Whatever you do, don’t peek since popovers are leavened by steam. Heat is required for the rising of the popovers.If you open the oven door, the heat escapes, the oven cools down, the steam inside the popovers condenses, and the popovers collapse. So, don’t peek for at least the first half hour of baking.

      I hope this helps! Keep me posted when you try them again.:)

      Reply
  3. Rachel February 12, 2013 at 1:27 pm

    These were delicious, thanks!

    Reply
    1. admin February 13, 2013 at 9:48 am

      Rachel, I am so glad that you enjoyed them!

      Reply
  4. Jeanmarie June 2, 2013 at 6:34 am

    Tried them for the first time – my first popovers as a matter of fact – last week with guests over for dinner. Luckily one was a chef and another a gourmet cook, so they coached me. Everyone raved abut the popovers and marveled that they were GF. Thanks so much for sharing!

    Reply
    1. Meg June 4, 2013 at 7:38 am

      Hooray!!! I am so happy that you enjoyed them and that they impressed your guests. I simply LOVE popovers.

      Reply

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