Amazingly, you can make stunning, delicious, crispy on the outside, tender on the inside, gluten-free popovers.
Just use chickpea flour (aka garbanzo flour) in place of wheat flour. Careful: you may find yourself preferring them to the traditional version.
- 5 tablespoons butter
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1 cup chickpea flour
- Preheat an oven to 425°F. Melt the butter.
- Put about a teaspoon of melted butter in each cup of a 12-cup popover or muffin tin. Set the tin on top of the oven to keep it warm. (Note: if you’re using a muffin tin and happen to have 2 of them, you can use every other cup in each tin to give the popovers a bit more hot air circulating around them.)
- With a mixer, in a blender, or with a whisk by hand, combine the eggs, milk, the remaining 1 tablespoon of the melted butter (a little more or less won’t harm anything), and salt. Beat in the flour (do 1/3 at a time if whisking by hand).
- Fill each cup about halfway full. Bake for 15 minutes; reduce the heat to 325°F and continue baking until the popovers are puffed and browned, 15 to 20 minutes. If you can at all control yourself, don’t open the oven to check on them for the first 20 minutes total of baking—you’ll risk them not popping up or falling if you do. Serve popovers as quickly as possible so they’re hot and crisp.
Know that even if your popovers don’t pop over, they will be tasty. Know also that popovers can look completely done and be baked through but have enough soft dough at the center so they fall when taken out of the heat. They won’t look as pretty, but people will still fight to eat the last one.