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Happy February everyone! I hope your weeks are going well thus far, and what better way to start the month than with another Gluten Free Ratio Rally!
This month’s event were popovers, which I wasn’t sure what they were before this month.Â
Popovers are a ratio of 2:1:1 liquid:egg:flour
It’s a very interesting batter that, when put into a hot oven, rises heavily and becomes this crispy, crunchy baked good. I also decided to add some xantham gum to the batter after some experimenting to help it maintain its structure. Popovers can be made savory or sweet, but you’ll love this simple dessert served with a sweet cherry sauce.
Thank you to Mrs. R from Honey from Flinty Rocks for hosting! Please visit her blog (click here) for the complete list of recipes!
|You can also bake them in mini-muffin tins!|
Servings: ~8 regular muffin sized popovers
Prep Time:Â 30 minutes
Bake Time:Â 35 minutes
56g white rice flour
28g tapioca flour
28g potato starch
1/4 tsp xantham gum
zest of 1 lemon
4 tbsp butter, melted
powdered sugar (for garnish)
1/2 cup cherries (about 2 handfuls) sliced in half and pitted
3 tbsp sugar
juice of half of a lemon
In a medium bowl, whisk the milk and eggs until combined. To this, whisk in the flour, gum, and zest until well combined. Let the batter rest for 30 minutes.
Preheat the oven to 450F, and place the muffin tins in the oven. Once the oven has preheated, carefully remove the hotÂ pans out of the oven, and distribute the hot butter through 8 of the tins. Pour the batter into the tins, and then place back in the oven for 10 minutes. After the 10 minutes, reduce the heat to 375F and bake for another 25 minutes or until golden brown.
While the popovers are baking, in a small saucepan combine the cherry sauce ingredients. Turn the burner onto medium low heat, and cook for about 30 minutes, stirring occasionally. The cherries will break down and turn into a wonderful sweet and tangy sauce.
Serve the popovers with the sauce and some dusted powdered sugar.Â I hope you enjoy!