Today’s Recipe: Jalapeño-Cheddar Popovers (Gluten Free!)

popover-4806

JALEPEÑO-CHEDDAR POPOVERS (GLUTEN-FREE!)

PREP TIME: 25 MINUTES
COOK TIME: 33 MINUTES
MAKES: 10 POPOVERS

3              T butter, melted and divided
1              cup rice flour
¼             cup tapioca flour
1              t sugar
¾             t salt
1¼          cups milk
3              eggs
½             cup shredded cheddar cheese
½             jalapeño pepper, seeded and minced

 

1. Preheat oven to 400°F. Butter 10 muffin cups using 1 T of the melted butter.

2. In a medium bowl, combine rice flour, tapioca flour, sugar, and salt.

3. In a small saucepan, heat milk just until steam rises (about 125°F).

4. While milk is heating, whisk eggs until frothy; slowly whisk the milk into the eggs, then whisk in remaining butter.

5. Whisk cheddar and jalapeño into egg mixture and then pour egg mixture into flour mixture. Whisk until batter is smooth. Evenly divide batter between prepared muffin cups.

6. Bake for 25 minutes, then reduce oven temperature to 350°F and bake an additional 8 minutes, or until popovers are deep golden brown. Serve hot with butter (if desired).

 

Gather ingredients.

popover-4686

Preheat oven to 400°F. Butter 10 muffin cups using 1 T of the melted butter.

popover-4723

Add 1 cup of rice flour to a medium bowl.

popover-4690

Add ¼ cup of tapioca flour.

popover-4701

Add 1 t sugar.

popover-4705

Add ¾ t salt.

popover-4711

Whisk to combine.

popover-4718

In a small saucepan, heat 1¼ cups of milk just until steam rises (about 125°F).

popover-4729

While milk is heating, whisk 3 eggs until frothy.

popover-4737

Slowly whisk the milk into the eggs.

popover-4746

Whisk in remaining 2 T of butter.

popover-4753

Whisk in ½ cup shredded cheddar.

popover-4758

Whisk in half a seeded and minced jalapeño pepper to egg mixture.

popover-4763

Pour egg mixture into flour mixture.

popover-4770

Whisk until batter is smooth. Evenly divide batter between prepared muffin cups.

popover-4777

Bake for 25 minutes, then reduce oven temperature to 350°F and bake an additional 8 minutes, or until popovers are deep golden brown. Serve hot with butter (if desired).

popover-4806

Leave a comment 6 Comments

  1. Winnie Nielsen says:

    Pop overs are just the best! My Mom used to make them sometimes on Sunday morning and what a treat. I like this idea of savory pop overs as a dinner surprise. These look amazing!!

  2. Terry Steinmetz says:

    I love popovers! I made them when my grown children came home this fall & we ate them almost every night. Now my daughter-in-law makes them when they are out of bread & it isn’t ready for a meal. Soothing pleasures!

  3. Debbie Platt says:

    Thank you for posting a gluten free version of popovers. I miss popovers so much. I found out I was gluten intolerant about a year and a half ago. I will definitely try these.

  4. Krista says:

    I am not sure if I have had a popover before. They sound really good and have a special twist with the jalapeño. I will have to give these a try and see if I fall in love like everyone else!

  5. Darlene Ricotta says:

    They look really tasty!
    Thanks!
    Darlene

  6. Ann says:

    They look delicious, can’t wait to try them. thankyou

Leave a Comment

Your email address will not be published. Required fields are marked *