with cinnamon sugar

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.

with cinnamon sugar

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

with cinnamon sugar

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.

Get the recipe from David Lebovitz in the New York Times Magazine. To make these gluten-free, just sub Jules Gluten-Free All-Purpose Flour one-for-one in the recipe.

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