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
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.