My sister-in-law always serves popovers as a Thanksgiving-Day appetizer. My husband really missed them, so, in 2005 I set out to find out how to make them. I came across a fabulous book by Carol Fenster, Ph.D., titled, “Gluten Free 101: Easy, Basic Dishes Without Wheat.” Many of my favorite foods have been recreated here in a gluten free life. This book is a “must have” for your cookbook collection. Here’s why:
I don’t know if you’re familiar with popovers (I wasn’t), but as they bake, the insides are hollow and the outside is flaky. As you probably do know, this is tough to achieve with gluten-free flour. Yet, Carol has done it!
She uses her own “Carol’s Gluten-Free Sorghum Flour Blend.” You probably use any of your gluten free flours, but I like this rice-free version. It’s on page 41 of her book. (Sorry, I don’t have permission to publish her recipe!)
This requires “popover” pans which can be purchased from specialty cookware stores such as Williams Sonoma and Crate and Barrel.
These are extremely easy to make and a huge hit with everyone in the family. What’s even better, is they would make a great vessel for a favorite casserole dish to be spooned in, once cooked. They bake up quite high and have a nice, flaky outside, while hollow inside. Food for thought for future occasions!