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.