(This photo and these popovers were made by Ann Larie Valenine…because my popovers didn’t look nearly as pretty, so I just hopped on over to flickr and found a beautiful photo that was available for sharing via the creative commons license. So, we’ll just pretend that my popovers looked as pretty as Ann Larie’s did…okay?)
So, for the last, oh, 5 years or so, I have been serving soup with either drop biscuits or no-knead 5 minute artisan bread, which if you haven’t tried yet, you absolutely should because it is so, so, so, so easy and so, so, so, so, so, so, so, so, good! Is that enough so’s for ya? Seriously, this bread is like the one thing I miss most about being gluten-free. Well..besides breaded/fried mozzarella cheese sticks that is– the ONE food I totally craved in my last two pregnancies. I can’t even tell you how excited I was last summer when I discovered that a local grocery store in Rhode Island carried GLUTEN-FREE fried mozzarella sticks! Those were no doubt responsible for at least a couple pounds of extra baby weight I am currently trying to lose. Thankfully, I haven’t found them in a store down here in Naples yet, otherwise I probably would have gained like double that weight.
Anyway, back to the popovers, so I’ve always served soup with either biscuits or bread, because that is what my mother did..and well you know, we do things a certain way because our mother did them. Except my biscuits never, ever came out the way I remembered my mother making them. Never, ever, ever, ever.
And today..I FINALLY figured out why…because my mother wasn’t serving biscuits all those years…she was serving POPOVERS. Awhile back, I noticed a recipe for gluten-free popovers on the back of a box of King Author gluten-free flour blend. And, I said to myself, Self, those popovers sound good, you need to try them. So, today I did..except I had long used up that box of flour, so I hopped onto my trusty laptop and used good ole’ google to find another recipe for gluten-free popovers.
So, I made them tonight for dinner, took one bite and was instantly transported back to my childhood. I remember sitting around my kitchen table on long wooden benches and eating green onion soup (yuck….no offense mom..but I hated it) begrudgingly just so I could eat those delicious little balls of crusty goodness on the outside and delicious airiness on the inside. I can even distinctly picture the bright yellow bread basket, covered with a towel, she used to serve them in. And all this time, I thought they were biscuits!! I’m so embarrassed.
Anyway, these gluten-free popovers are DELICIOUS! Greta even said they were “super, incredibly, amazingly yummy” and for her to say that about a recipe that doesn’t even contain any sugar is pretty darn amazing!
And they are SO easy! I will never, ever, make biscuits with soup again.. I am forever converted to a popover fan.
Anyway, dear readers…here is my wonderful recipe for gluten-free popovers that taste JUST like how I remember my mom’s regular old, gluten-containing popovers tasting.
2 1/2 cups gluten-free all purpose flour blend (I really like Namaste Foods, Gluten Free Perfect Flour Blend_
1 1/2 tbsp melted butter
1 1/2 tsp salt
1 1/2 tsp xanthum gum (omit if you are using a flour blend ..like Namaste, which already contains xanthum gum).
1 1/2 cups milk
5 eggs..slightly beaten
Preheat oven to 400 degrees. Whisk all ingredients together until smooth. Grease 18 muffin tins and fill each tin about 1/2 way with batter. Bake in preheated oven for 15 minutes. Prick each top with a fork to let steam escape and then bake 5 minute more. Remove from oven and ENJOY, ENJOY, ENJOY!