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Crusty Popovers
One of my favorite bread recipes is the custardy, crisp popover. I'’s a great substitution for bread at any meal and is easy and rewarding to make. They are great with herbs, meat dripping for Yorkshire pudding or just plain, served with butter and jam. Makes 10.
Ingredients
4 eggs
1 cup milk or milk alternative
1/3 cup tapioca flour
2/3 cup white rice flour
dash of salt
Mix It Up
Preheat oven to 425 degrees.
- Preheat a 12-cup muffin tin for 5 minutes. This is a very important step for popovers. A warm muffin tin helps to facilitate the rising of the batter. Let the tin stay in the oven until you are ready to pour in the batter.
- In a blender, add eggs and milk and pulse just until blended. Then add the tapioca flour, white rice flour and salt and pulse until combined.
- Remove your baking tin (remember, it will be hot.) Lightly grease with cooking spray. Pour in the batter, filling each muffin cup, 3/4 full. Fill any empty muffin cups with water to ensure even baking.
- Bake 25 minutes, or until popovers are puffed high and are a rich, golden brown. For puffiest popovers, avoid opening the oven door before 25 minutes. Serve immediately.
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