Wednesday, March 28, 2012

Gluten Flour Popovers




(Chewier than a "regular" popover, these are still quite close to "the real thing".)
  • 1/2 cup heavy cream
  • 3/4 cup water
  • 2 tablespoons melted butter
  • 2 eggs, beaten
  • 13 Tablespoons Bob's Red Mill Vital Wheat Gluten
  • 1/2 teaspoon salt

  • Oil for muffin tins.
Preheat oven to 450°F.

In a medium bowl, combine first four ingredients and mix well. Gradually add Vital Wheat Gluten, blending well with whisk. Pour into muffin tins that each have about 1 tablespoon oil in them.

Bake 15 minutes at 450°F, then reduce oven temperature to 350°F, and bake for an additional 15 to 20 minutes. Immediately pierce with fork when you take them out of the oven to keep them from getting "soggy".

Makes 12 at about 2 carbs per popover.

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