FoodFash

Adventure Begins in the Kitchen

Gluten-Free Goat’s Milk Popovers

by

Gluten-Free Goat's Milk Popovers

Popovers may be one of those things that you’re better off thinking are difficult to make. Life changes a bit when you realize fluffy, eggy popovers are a quick whip and a mere 40 minutes away.  You may find yourself purchasing specialty bakeware, researching methods on how to get “poppier” popovers, and testing said methods night after night.

Homemade Gluten-Free Goat's Milk Popovers

I’ve been making half of the popover recipe on the back of the King Arthur gluten-free all purpose flour box, substituting traditional milk with goat’s milk {for a slight gaminess}, all week long.  Learning a new trick each time, like… not to open the oven {ever!} and using a stand-mixer vs. a whisk.

I also noticed that the proportions and directions differ between the box and the website, giving me yet another reason to continue FoodFash Test Kitchen: Popover Edition.

Sorta Pop, Sorta Flop

by

If you recall, the non-food highlight of my Valentines day was being able to submit my itemized taxes.  As soon as I received notification that my return had been accepted by the IRS, I rushed out to buy this.

Did you know that you can use Bed, Bath & Beyond 20% off coupons at Macy’s??  Well, you can!  And on top of that discount, there was a $30 mail-in rebate as well.  Thank you Presidents’ Day (and Uncle Sam)!

What to make, what to make first…

I had planned on researching some sort of bread so I could utilize the dough hook, but…  I spent a good portion of  today in the sun (80’s and sunny = perfect pool weather) which made me a tad on the lazy side.  I opted to browse through the Kitchen Aid book to see if there was something I could modify that would use only ingredients I currently had in my kitchen.

Popovers!!!

Modified Popover Recipe

1/2 Cup Gluten-Free All Purpose Flour

1/4 Cup Water

1/4 Cup Tofutti Sour Cream

1/2 Tablespoon Earth Balance

1 Egg

1/4 Teaspoon Salt

Mix ingredients together until smooth.  Pour batter into greased/floured, oven-safe ramekins until they are halfway full.  Set ramekins on cookie sheet and place in a non-heated oven.  Set oven temperature to 425 degrees and bake for 15 minutes.  Reduce heat to 350 degrees and bake for an additional 25 minutes.

My popovers didn’t exactly pop over.  This could have had something to do with either the modifications or preheating the oven to 350 prior to reading the cool oven instructions.  I was a bit disappointed that they didn’t look every bit as beautiful as the popover I had pictured in my head.

BUT!  These dense little flopovers were pretty darn good.   They reminded me of a cross between biscuits and French toast, which is a mighty decent combination in my book.  So decent, in fact, that I ate all four flops.