The most confusing thing about going gluten-free (for me, at least) is the baking. For one thing, gluten-free all-purpose flours cost a gazillion times more than their regular, gluten counterparts. For another, the taste is, well, different. Makes sense, right? White flour tastes different than whole wheat flour; both perform differently than cake flour.
But for someone like me, who isn’t much of a baker to begin with, gluten-free baking is like being in a foreign country where even the alphabet is different.
So to ease myself into the shallow end, so to speak, I opted to start with popovers. Mind you, I’ve made popovers just once before and loved them, so my hopes were equally high for the gluten-free version. I used this recipe from the King Arthur Flour website, but used a different brand of all-purpose gluten-free flour which (sadly) had a beany after-taste. (Beany, that’s a word, right?).
Beaniness aside, the popovers were magical. Puffy and creamy on the inside, crisp yet pillowy on the outside. I slathered one, then another, with my favorite strawberry jam, because, as my friend Leanne of Three Dog Kitchen has taught me, “Everything tastes better with jam.”
Even gluten-free popovers.
Ah, your “beany” popovers are still fluffier and higher than my best gluten-full popovers! I’ve learned that most breads are really just vehicles for getting something tasty into your mouth – jam, olive oil, dips, butter, nutella…
I love popovers or yorkshire puddings as they were called when I was growing up
Fantastic pics also..
Great post,
Popovers are just so delicious. Island Prime (a pricey but worth-it steak house in San Diego) serves hot-from-the-oven popovers as their bread. I ate two. Took most of my dinner home. So glad to find your recipe!
Looking forward to meeting you at Camp Blogaway!
Gluten free baking seems like a lot of trial and error!!
And I agree, jam makes everything better
These look so yummy! I love popovers!