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 scale. The all-purpose gluten-free flour mix I used for this recipe included:
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 Legoproject. But as you can see they emerged beautiful and brown and puffy and light.
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. Bon appétit!