Tuesday, January 08, 2008

Popovers, Wheat-Free/Gluten-Free

I have thought about doing a short series on breaded items for my wheat-free/gluten-free crowd. We all miss the good stuff, and it's hard to find substitutes that come even close. This small series is part of my commitment to help readers find breaded items that are close to the things they miss. This recipe is a really good substitute for the soft, buttery, flaky, delicious rolls and croissants that you miss every time a basket passes over you at a family gathering. For those of you who can still wear your "I Heart Gluten" t-shirts, you can just substitute back in the regular flour.

Level of Difficulty: April


6 pats of real butter
2 room temperature eggs
3/4 cup room temperature milk
1/4 cup water
1/2 teaspoon of table salt
1 cup minus two tablespoons all-purpose wheat-free/gluten-free flour (1 part brown rice, tapioca, & amaranth flour)

Pre-heat the oven to 400 F (make sure oven is all the way pre-heated before using). In a muffin tin, put a pat of butter into six cups and set aside. Throw the the rest of your ingredients into a blender and blend on high until thoroughly mixed and frothy. Put your muffin tins with the pats of butter into the oven for about 2-3 minutes to melt the butter completely. After butter is melted, pull muffin tin out of the oven and pour your batter into each buttered cup until about 3/4 full. Put into the oven for 25 minutes and DO NOT open the oven door until the time is up. Serve right away. They should come out of the oven looking like tiny chef hats tipping over. The outer edges will be flaky and delicious like a croissant, and the insides will be soft and gooey like a really soft roll.

*These do not store well, so eat right away and toss leftovers.


K&B Brown said...

Sounds delicious and I don't have a gluten problem.

Amy said...

Yay! Bread for you!

Scott said...

I heart Gluten!