Light, airy, tasty and gluten-free! A delicious miracle!
1 1/8 Cups Gluten-free Flour Blend (143g), I used Bob's Red Mill Gluten Free 1 to 1, but there are several other blends with equivalent measures
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 1/2 Teaspoons Fresh Lemon Zest
3 Tablespoons Parmesan Cheese, finely grated
1 1/2 Cups Whole Milk
6 Large Eggs, room temperature
1 Full Stick of Chilled Unsalted Butter (for greasing the pan, it will not all be used)
- Place a non-stick popover pan in the cold oven and preheat to 400° F
- Combine the flour, salt, pepper, lemon zest and cheese in a small mixing bowl and stir to combine.
- Place the milk in a microwave-safe bowl and heat on high for 45 seconds. Stir and heat 30 additional seconds on high; it should be very warm to the touch but not simmering as it can cook the eggs.
- When oven has almost reached 400 degrees, place room temperature eggs in a blender, pulse 1-2 seconds only to lightly blend.
- Turn blender on a very low speed and slowly pour in milk to combine it with the eggs. Do not over blend.
- Add the flour mixture to the eggs and milk in the blender. Pulse only to combine; it will be a watery batter.
- When the oven reaches 400 degrees, remove the new stick of unsalted butter from the refrigerator. Peel back the wrapping to expose about 2 inches of the butter stick, leaving the wrapper on the opposite end so you may maintain a firm grasp of it when greasing the pan.
- Remove the heated popover pan from the oven and place on a trivet. Grasping the butter by the wrapped end, swirl the stick around inside each popover mold a few times to coat the sides and bottom. The butter will melt.
- Pour batter evenly into all of the popover molds, filling them approximately 3/4 full. Wipe off any excess on the surface of the pan.
- Place the plan in the oven. DO NOT OPEN THE OVEN WHILE THE POPOVERS ARE COOKING! This will cause them to deflate.
- Cook the popovers at 400° F for 20 minutes. Reduce the heat to 375° F for an additional 15-20 minutes. Popovers should be expanded over the top of the molds, dark brown and firm when removing from the oven. The longer the popovers cook, the more they hold their form when removed from the oven.
- Remove pan from oven. Remove the popovers from the pan onto a cooling rack. Stick a sharp knife in the side of each popover, making a small slit (1/2 inch) to allow steam to escape. Ensure the slit side of the popover is facing upwards.
- Allow the popovers to cool to the touch and serve warm.
Well, we had a potluck women's lunch with a gluten-free theme. Without remembering the theme, I volunteered to make homemade bread and butter...I have a killer bread recipe, and homemade butter is so much fun with the Butter Maker. Then it hit me that this had to be gluten-free. "Oh, fudge (polite version)", I cried, "what do I do now?" Well, thank goodness for the internet! After rummaging around for awhile, I found a great starter recipe, added a few touches of my own, and Voila! Gluten-Free Lemon Parmesan Popovers.
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