POPOVERS
Reprinted with permission from Gluten-Free Quick & Easy by Carol Fenster, Ph.D. (Avery/Penguin Group, 2007) www.GlutenFreeQuickandEasy.com

Popovers are one of the easiest breads to make. You just whip up the batter in a blender, pour it into a popover or muffin pan, and bake away. Popover pans are sold in kitchen and discount stores for around $20, which is a good investment for bread that is so easy. To make ahead, store the batter in the refrigerator overnight or all day until you’re ready to make dinner, then bring the batter to room temperature before baking.

3 large eggs at room temperature
1 cup 1% milk (cow’s, rice, soy, potato, or nut) at room temperature
1 tablespoon unsalted butter or buttery spread, Earth Balance, Soy Garden, melted
2/3 cup potato starch
¼ cup Carol’s Flour Blend (see below)
½ teaspoon salt
¼ teaspoon xanthan gum

1. Preheat the oven to 450ºF. Generously grease a 6-cup popover pan or 6-cup muffin pan. Adjust the oven rack to the lower-middle position.

2. Process the ingredients in a blender until very smooth.

3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan from the oven and pour the batter evenly into each of the 6 cups. Return the pan to the oven.

4. Bake 20 minutes, then reduce the heat to 350ºF and continue baking 10 minutes to 15 more minutes or until the sides of the popover are rigid. (Do not open the oven door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along its firm side with a toothpick or sharp knife to release the steam; then return the pan to the oven to bake 5 more minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat popovers in a 200°F oven 5 minutes. Makes 6 popovers.

CALORIES 155• FAT 5g •PROTEIN 5g •CARBOHYDRATES 22g •CHOLESTEROL 136mg •SODIUM 253mg •FIBER 0g

Secrets to Successful Popovers

• Have all the ingredients at room temperature before assembling the batter, which will be a bit thin.
• Use popover pans, which are tall and narrow. If you don’t have a popover pan, you can use a muffin pan, which produce wider somewhat shorter popovers.
• Heat the pan in the preheating oven before filling with batter.
• Once the popovers start baking, don’t open the oven door.
  

Quick and Easy Tip: Popovers can be used in place of rolls for sandwiches. Cut them in half horizontally and fill with your favorite sandwich fillings such as chicken salad, tuna salad, or egg salad.

Carol’s Sorghum Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch (not potato flour)
1 cup tapioca flour

Whisk the ingredients together in a bowl or put in a large, plastic food storage bag and shake until well blended. Store in a dark, dry place for up to 6 months.