Popovers, like soufflés, are a welcome treat that makes me feel much fancier than I am in my day to day life. This is probably due to the fact that the first time I had them was at Neiman Marcus; need I say more. Gluten-free popovers are a treat I have yet to master. Until now.
Popovers, unlike Neiman Marcus, are simple and basic. Flour, milk, butter, salt and eggs. Simple, right? Easy, that is, until throwing in the challenge of making them gluten-free. I still haven’t gotten the hang of gluten-free flours, but I’m bound and determined to become an expert and to that end, I’m baking alongside the bakers over at Tuesdays with Dorie: Baking with Julia. Although the group started earlier this year, I was invited to join and after I saw quite a few other gluten-free bakers in the group, I decided this was the challenge to kick start my gluten-free baking expertise.
I started by creating a flour based on Shauna Ahern’s ratio of 40% flour and 60% starch (her post on the topic is here). You can see from my notes that I measure by grams; this is the easiest way to measure, hands down. If you’re steady handed, simply add your first flour, weigh it, tare out the scale and repeat. You can also measure flour by flour if you’re less certain. I use this
Gluten-free All-Purpose Flour
(Based on 140 g = 1 cup)
- 40% flour or 56 g of the 140g/cup
- 28g whole grain amaranth flour
- 28 grams sweet white sorghum flour
- 60% starch or 84 g of the 140g/cup
- 42g potato starch
- 42g sweet white rice flour
- 1/4 teaspoon xanthan gum
Other than changing the flour, I followed the recipe, contributed to the book by Marion Cunningham, to the tee. Actually, I used a popover pan instead of a muffin tin, because my muffin tin is otherwise engaged holding pieces for this rather ambitious family Lego
And the taste? On their own or smothered in strawberry jam, they’re divine: the perfect marriage of creamy on the inside with just a bit of crunch on the outside. Nutella may have come into play as well.
Hungry for more? Check out the recipe, shared by our hostesses Paula of Vintage Kitchen Notes and Amy of Bake With Amy. If you’re interested in baking along with us, you can join the fun at Tuesdays with Dorie or buy the book, Baking with Julia
great job with the gluten free popovers. I also had my first (and until recently last) popover at Neiman Marcus!
Thank you! And yes, Neiman Marcus is the best place to have popovers for the first time!
A great twist with the GF popovers! I´m so interested in trying this, though I might need to change the sorghum flour, not sure I can get that. I like the way you write. Wonderful popovers!
Thank you for your nice comment! If you can’t find sorghum maybe you could experiment with buckwheat flour.
Congratulations on your Gluten Free Popover success!
They look so beautiful.
Thanks! My first attempt at gluten-free popovers a few months ago was not as successful so it was fun to have a success this go-round.
I found that post by Shauna Ahern very useful for figuring out gluten-free baking. It’s nice to know that these work out so well gluten-free.
Shauna’s post is so helpful – I agree with you! I didn’t even notice a difference in taste with this flour mix.
congrats on your recipe success! Those look absolutely perfect 😀
Stephanie, thank you! It’s always fun to have a success with something new!
Oh, I used to love popovers! If only I could make them without eggs. I am so impressed. 🙂
Thanks, Stephanie – I wonder if you could get the same volume from an egg substitute?
I am glad you posted the gluten free recipe. My MIL will be visiting soon and she eats gluten free. I think she will like this! Thanks for sharing that.
Thanks for sharing my blog with your MIL – I hope she finds a few recipes she’ll want to try!
Well done on the gluten free version! Glad you enjoyed the results of your endeavours.
Thank you! It’s definitely a learning experience with the GF flours.
Love your popovers. They turned out really good. We also made a gluten free version, but our ratio of flour to starch was closer to 50/50. Great to see other gluten free bloggers taking on the TWD challenge.
I’d be curious to try it with that ratio – I’m still learning and experimenting with GF flours.
Very nicely done! Glad it worked for you!
Thank you! These were fun and easy to make.
These look so light and fluffy! Nice job!
Amazing that you were able to do that!
amazing you got such a pop with GF. thanks for sharing the link to Shauna’s post too.
I really liked the ratio that she provided.
Great job on converting these!