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Bread
August-September 2011
Mix it Up
When selecting a gluten-free flour blend, keep this in mind:
■ All-purpose blends containing bean flours deliver more protein but they behave differently from blends that are mostly rice flour. Bean flour blends often require some tinkering with the volume to get the recipe just right. Don't be afraid to make adjustments as you make and re-make a recipe.
■ Some all-purpose blends contain xanthan gum. If your brand does, omit that ingredient from the recipe. No other alterations are necessary.
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For gluten-free or allergy-friendly ingredients, check out these companies. Not every product sold by every company listed is gluten free or allergy friendly. Read labels carefully. When in doubt, confirm ingredients with the manufacturer.
Poppy-Seed Popovers
MAKES 6 LARGE POPOVERS
Popovers are super easy to make. They don’t insist on a popover pan. They do, however, require deep muffin cups if you’re using a muffin tin. For a light and crusty ‘popped’ top, the hot air in the oven must circulate around the batter. It helps to heat the greased pan in the oven until hot before adding the batter but it’s not essential. Serve plain or with your favorite jam or preserves. For best results, do not replace the eggs in this recipe.
1 cup gluten-free all-purpose flour blend of choice
½ teaspoon xanthan gum
½ teaspoon kosher salt
1 tablespoon unsalted butter or dairy-free alternative, melted and cooled
2 extra-large eggs, lightly beaten, room temperature
1 cup milk of choice (low-fat is fine, nonfat is not), room temperature
1 tablespoon poppy seeds
1. Preheat oven to 400°F. Generously grease a 6-cup popover pan (or a regular muffin tin with deep wells, if you don’t have a popover pan) and set aside.
2. In a large bowl, whisk together the flour blend, xanthan gum and salt. Add butter, eggs and milk, whisking well after each addition until the batter is smooth. Add poppy seeds, whisking to combine. The batter will be thin.
3. Fill each well in the pan just under half full. Place the pan in the center of preheated oven and bake for a total of 30 minutes. After the first 20 minutes, pierce the top of each popover with a sharp knife to allow steam to escape. This helps the popovers maintain their puffiness.
Each popover contains 149 calories, 6g total fat, 3g saturated fat, 0g trans fat, 88mg cholesterol, 238mg sodium, 19g carbohydrate, 1g fiber, 5g protein.
Recipe adapted from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
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