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Meaningful Eats

Popovers {Gluten-Free, Dairy-Free}

12 servings
These delicious rolls are super light and super tasty!
Course side
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 15 minutes
Total Time 50 minutes
Author Erin Collins

Ingredients

  • 2/3 cup brown rice flour I use sprouted brown rice flour
  • 1/3 cup arrowroot powder or tapioca starch
  • 1 tablespoon whole psyllium husks
  • 1/2 teaspoon salt
  • 1 1/4 cups almond milk slightly warm
  • 4 large eggs
  • 3 tablespoons butter melted (or ghee/coconut oil)

Instructions

  • Preheat the oven to 400°F. Grease a 12-cup muffin pan.
  • Popover batter is easiest made in a blender. Add all the ingredients to the blender and blend until smooth.
  • Pour the batter into the prepared pan, filling each cup about 2/3 full.
  • Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown.
  • Remove from the oven, prick the side of each popover with a sharp knife to let the steam out, and let popovers rest for 5 minutes to finish setting. Remove from the pan, and serve immediately. Or, to keep them crisp longer, allow them to sit in the turned-off oven for 10 to 15 minutes before serving.
  • Enjoy!

Nutrition

Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 177mg | Potassium: 45mg | Fiber: 1g | Vitamin A: 165IU | Calcium: 45mg | Iron: 0.4mg