If you are a follower of this blog, you already know that I am a huge fan of Beyond the Grain Gluten Free. They are a company out of Minnesota that makes gluten free cake and cookie mixes, They also make a fantastic gluten free flour blend. The newest creation from Beyond the Grain is a popover mix. When I saw Sheila’s Facebook post about this, I couldn’t wait to give them a try.
I am not great with gluten free baking from scratch. I still have a lot of learning to do with regard to all of the different gluten free flour options, binders, and leavening agents. Due to this, there are a lot of foods that I haven’t had since becoming gluten free. Plus, why would I go to all the work of experimentation when Beyond the Grain is able to do it and produce delicious, high quality products?
Popovers are not something that I consider a regular part of the food I grew up eating, rather a treat from time to time. There is a restaurant in Waite Park, MN, near where I grew up, called Anton’s. They serve popovers and honey butter with all of their meals. They also serve them as menu items, stuffed with cheeses, veggies, and meats. My mom would always make cream puffs (basically a mini popover with the same eggy batter) and fill them with chicken salad for parties and baby showers.
The mix from Beyond the Grain was incredibly easy to make. It starts with boiling water and a stick of butter. Combine the dry ingredient mix with the boiling liquid. Mix by hand until it forms a ball.
Let it cool slighly and begin beating in eggs, one at a time.
Next time I make these, I may do the mixing in my stand mixer. As you know if you have made cream puffs or popovers, the batter becomes very thick as you add the eggs. The batter started creeping up the beaters of my hand mixer and was a little hard to mix. However, with a little patience and scraping, it worked out just fine.
After all of the eggs have been beaten into the mixture it is time for baking. I don’t have a popover pan so I just used a muffin tin that I sprayed with coconut oil cooking spray.
These bake for a total of 40 minutes with 1 temperature adjustment halfway through. They turned out beautiful!
The popovers were crisp on the outside. They inside had a chewy texture and rich taste. They were not crumbly or dry at all, like many gluten free baked goods can be. To serve, I filled mine with a Smoky Chicken Salad. The recipe for that will be coming later.
If you are interested in purchasing this mix to try it yourself, visit my Beyond the Grain page for links and information.