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Gluten-Free Popovers with Strawberry + Citrus Honey Mash

Ah the popover, one of the most amazing culinary marvels to grace tables. It’s fluffy texture is a freak of nature really, its loose runny dough expands to great heights once placed into a piping hot oven only to emerge this golden puff of doughy goodness…

So in the name of research for the cookbook along with holistic inspiration from my dear friend Heather Hudak, I embarked on a mission this week to make three amazing dishes all gluten-free! First up, POPOVERS! I thought about this long and hard, of course I LOVE bread and even more so, my knees go weak for warm bread. Wanting to make something incredibly delicious for the GF fans of How to Eat n’ Drink, I gave popovers a go… Now this popover had to be perfect with a beautiful golden crust on the outside and gorgeously tender on the inside. It also had to smell like a popover and taste like one too… Here it goes.

For the flour, you can mix your own blend of various gluten-free flours like fava or garbanzo bean flour or you can buy a pre-mixed blend like Bob’s Red Mill gluten-free all-purpose flour. I used Bob’s mainly because I’m somewhat new to GF baking, and since no one wants to choke down a rubbery popover! All of the other ingredients are from various local dairy farms in my area, which makes for a very fresh tasting popover. Now you can leave the recipe as is or mix in fresh herbs to compliment your main dish, since we were testing this recipe I wanted to make sure it was successful in its purest form. (Of course after eating a few, my husband and I muddled strawberries and honey together for an after dinner treat)

Note: You do NOT need a popover pan! Use a muffin pan or silicon mold or even ramekins set on a baking tray. If you really are in a pinch, a clean aluminum can greased up will do, just make sure to use small cans or your popover will be huge! Feel free to double this recipe if you need more based on the size of mold used.

Gluten-Free Popovers

Gluten-Free Popovers (makes 24 small popovers or 12 standard size)

3 Large Farm Eggs

1 Cup Whole Milk or Whole Goats Milk

3 Tablespoons Butter* or Goats Milk Butter, melted + a little extra for brushing

1 Cup GF All Purpose Flour

1/2 Teaspoon Kosher Salt

*olive oil could be used for brushing

Heat the oven to 375 degrees. Arrange the silicon molds or ramekins on a baking sheet. Brush the inside of the molds with butter or olive oil so the popovers don’t stick. Crack the eggs into a mixing bowl and beat until uniform in color and throughly combined. Then add the milk and melted butter mixing again to combine. Gradually stir in the flour and salt just until smooth, careful not to over mix. If your batter was lumpy like mine try passing it through a sieve to smooth it out. Pour the mixture into the molds filling almost to the top. Carefully place the trays into the oven and bake for roughly 40-50 minutes depending on the size of your molds. DO NOT OPEN THE DOOR!!! I know, it’s tempting but seriously, leave it! Watch them carefully so they don’t burn. Remove from the oven, then tip them out once they are cooled slightly. (They will have doubled in size and should be golden brown) Serve warm in a bread basket or wooden dish.

Strawberry + Citrus Honey Mash

Several very ripe strawberries (I used the almost “dead” ones in my fridge)

1 teaspoon of quality citrus blossom honey

Muddle the strawberries and honey together in a small bowl and allow to macerate for 5 minutes. Spoon over the cracked open popovers and enjoy!


Note: Where you can find amazing holistic healthy advice from Heather Hudak is:

Next up: Beet & Lamb GF Meatballs!!!!!

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