Popovers!
I had every intention of getting this posted prior to Thanksgiving, but alas, my busy schedule prevented a timely post!
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!
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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