*VIDEO included* Edible puffs of nirvana in dairy-free, gluten-free, and gum-free bread form. Similar to a Yorkshire pudding (without being cooked in animal fat). Migraine-friendly and low-FODMAP.
By DeliberateFare.com, variation of Martha Stewart's popovers
As a child, popovers were a cherished winter treat with their steaming smokestack shape, pudding-like hollowed interior, and buttery crisp exterior. As an adult, they are just as much of a novelty. Surprisingly, they are as easy to prep as making pancakes (provided that the eggs are room temp), and they take little effort to make gluten-free, gum-free, and dairy-free. I will be honest and say that these don't taste as buttery as the original, but they are a great substitute. If you can handle a little dairy (low-lactose), then by all means, use whole milk (lactose-free whole milk works well) and butter - the taste and texture are more authentic (see video for lactose-free dairy results). Trust me, you won't miss the traditional flour.
INGREDIENTS
- 1 ¼ cups full-fat canned coconut milk (I use Golden Star because it has no gums and has a great thickness)
- 1 ¼ cups Gluten-Free All-Purpose Flour Blend
- ½ tsp kosher salt
- 3 eggs, at room temperature, lightly whisked
- 1 - 2 Tbsp palm shortening, melted and allowed to cool at room temperature
- Kosher salt for dusting bottom of pan
METHOD
- Preheat oven to 425 degrees.
- Set aside popover pan. Folks, do not use a muffin tin; it will not have the same poufy results.
- Into heat-proof glass measuring cup, add coconut milk. Heat in microwave for a few seconds until warmed (not boiled). Set aside.
- Into medium bowl, add flour and salt. Mix well with fork. Create a well in dry mixture; add to this well the warmed coconut milk; whisk gently and briefly. Add to this batter the whisked eggs. Gently whisk batter briefly; there should still be lumps. Pour all of the batter into large glass measuring cup. Set aside.
- Place popover pan into oven and heat for 5 minutes at 425 degrees. Remove pan from oven, and using a pastry brush, brush interior of each hole with melted palm shortening. Sprinkle a little salt into each hole.
- Gently fill each hole up to 2/3 of the way full with batter.
- Immediately place pan into oven and bake at 425 degrees for 20 minutes.
- Reduce heat to 350 degrees and continue to bake for up to an additional 20 minutes or until golden brown and puffy.
- Quickly remove pan from oven; pierce each popover with a sharp knife to release steam. Allow popovers to cool for 5 minutes in pan. Turn off oven.
- Gently turn out each popover onto cooling rack.
- Serve piping hot!
SUGGESTIONS
- Do yourself a favor and purchase a true popover pan if you do not already own one. Do not attempt to make these in a muffin tin, as they come out flat and lifeless (check out video for how sad the muffin popovers look!). The fun of a popover is in its name; it actually pops over from the cup!
- If you're clumsy like moi, then please place popover pan over a sheet pan to avoid dripping on the way to the oven. You're welcome!
- Store popovers in lidded refrigerator container in refrigerator for up to 3 days. Reheat in oven for a few minutes before serving.
- Recipe yields 6 popovers.
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