Aaaaaah, cinnamon-sugar popovers. Remember them? I thought they’d remain nothing more than a pleasant memory, but I had a craving and decided to test the claim that Jules Gluten-Free All-Purpose Flour can be subbed one-for-one with standard wheat flour.

I tried it once before with biscuits, and wasn’t entirely pleased with the results, but these popovers sure looked like the real thing:

But the flavor, the texture? How did they taste?

Indistinguishable from the real thing, which is to say, eggy, moist, light and springy.

I suspect the problem with the biscuits was just a lack of moisture. Popovers are made of a fairly thin batter, so that wasn’t an issue here. But I’ll test my biscuit theory again sometime soon and let you know.

recipe after the jump

Popovers, or Sugared Puffs from David Lebovitz in the New York Times Magazine

I used Jules Gluten-Free All-Purpose Flour one-for-one in this recipe and the popovers turned out perfectly. I haven’t tested any other GF flours, but if you have one that works well, please let me know! I do love a good substitution. Also, I used a muffin pan with smaller indentations than called for, so I made an even dozen instead of nine. Whatever size pan you use, just make sure not to overfill.

For the puffs:
Softened unsalted butter, for greasing the pan
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour

For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons butter, melted

Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.

For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds. Add the flour and whiz for 5 to 8 seconds, just until smooth.

Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.

Bake for 35 minutes, until the puffs are deep brown.

Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.

Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.