Gluten-Free Popovers

Ingredients

• 4 large eggs (at room temperature)
• 1 1/4 cups (300ml) 2% milk (at room temperature)
• 3 tablespoons butter (melted)
• 2/3 cup (100g) gluten-free measure-for-measure flour
• 1/4 cup (30g) gluten-free oat flour
• 3/4 teaspoon kosher salt

Instructions

1. 1

   Before you begin: Make sure your eggs and milk are at room temperature. I usually set my eggs in a bowl of hot water to bring them to room temperature quickly. You can also microwave the milk until it’s warm, but not hot.

2. 2

   Preheat the oven to 450°F. Spray a 12-count petite popover pan with cooking spray. (Note: This recipe makes 12 petite popovers or 6 grand popovers. I like the way the petite popovers turn out best. You can use a standard 12-count muffin pan if you don’t have a popover pan.)

3. 3

   Add the eggs, milk and butter to a blender jar. Pulse briefly a few times until smooth and combined. Don’t overmix! Add the gluten-free flour, oat flour, and salt. Pulse very briefly until just combined. Again, do not overmix.

4. 4

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

5. 5

   Bake at 450°F for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 10-15 minutes, until the popovers are deep brown.

6. 6

   Remove the popovers from the oven and immediately poke a small hole in the side of each popover with a sharp knife. (This allows the steam to escape so the popovers don’t deflate.) Serve immediately.