Spelt Wheat Free Popovers Recipes
POPOVERS
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
SPELT (WHEAT-FREE) POPOVERS
I started to make my batter bun recipe (Look for my gluten free batter buns!)and I added some tapioca flour to see how it would work as well as Xanthum Gum, and when I opened my oven to take them out when they were done baking, like were like a popover, as they had popped up! They were delicious and they are very easy to make. I don't have a popover pan, so I was just using a muffin pan, and they turned out fine with it, but if you have a popover pan, you may probably be able to use it. These are also dairy free, as I used a gluten free, dairy free butter! Enjoy! **UPDATE** I have received a couple of e-mails telling me that spelt is a form of wheat and is not at all acceptable in a gluten free diet. I have a Bob's Red Mill baking cookbook that says that Spelt is a cousin of wheat and is found to be tolerated by some of those that are allergic to wheat. Trader Joe's has a spelt bread that the label says the same, that some celiacs have found to be able to eat Spelt flour. I am new at using a gluten free diet (It's for my daughter who is autistic, but not allergic to wheat), so I am sorry if this has confused anyone. You could try using a wheat/gluten free flour for the popovers and see if they still come out ok! Sorry about any confusion.
Provided by LDSMom128
Categories Lactose Free
Time 30m
Yield 12 Popovers
Number Of Ingredients 8
Steps:
- In a large bowl, whisk in the yeast to the warm water and stir well. Let it sit for about 3 minutes.
- Add the sugar and with an electric beater, mix well. Add the softened butter and egg and using the mixer continue to stir.
- Add the flours and xanthum gum. Stir in the flour well with a spatula. The dough should be a little bit thicker than a muffin batter, but not as stiff as a bread dough. If it is too dry, add a little more water so thin it out some.
- Grease a muffin pan (or a popover pan if you have one) with some buttered flavor pan spray.
- With a ice cream scooper, scoop out into individual muffin cups.
- Bake for about 15-18 minutes at 350 degrees.
- Allow to cool for a few minutes before serving. Serve warm.
Nutrition Facts : Calories 55.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 33.9, Carbohydrate 3.6, Fiber 0.2, Sugar 3.2, Protein 0.9
POPOVERS-LOW CARB
Make and share this Popovers-low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Combine all wet ingredients beating with electric mixer at medium speed with an electric blender till smooth.
- Add gluten flour slowly continuing to beat during addition.
- If you don't add slowly to wet ingredients and mix thoroughly with electric mixer, it will be very thick and lumpy.
- Stir in cheese.
- Heat a well greased muffin pan at 425 degrees for 3 minutes until very hot.
- Spoon in batter, filling 2/3 full.
- Bake at 425 degrees for 15 minutes.
- Reduce heat and bake at 350 degrees for 25 more minutes or until golden brown.
- Serve immediately.
- They will keep in refrigerator for several days.
- Reheat in a toaster or conventional oven not a microwave.
Nutrition Facts : Calories 91.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 53.9, Sodium 128.4, Carbohydrate 1.4, Sugar 0.1, Protein 6.9
TEATIME PERFECT POPOVERS
Provided by Sara Perry
Categories Bread Appetizer Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
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