I experimented with gluten free bread recipes back when I was first diagnosed, and after many terrible loaves made their way into the trash can, I decided not to waste my time and ingredients anymore. By that time, several brands made a decent gf bread and I was happy to give them my money.
Quarantine or not, there's no way I'm going to attempt making gluten free bread again. However, there are these popovers... they look unremarkable but are actually kind of magical.
The first time I had popovers, my sister made them for Thanksgiving years ago, and they were so good.
No yeast, no fuss, just quick and easy and... fun.
Once you split them in half, they make the perfect little slider-sized bun. They are also phenomenal with butter and jam.
I was skeptical after reading the recipe she used, because there's no leavener-- how do they rise?? I pulled a chair and sat in front of the oven to watch and... they do.
Popovers
1 c. gf flour mix
1/8 tsp salt
1 c. almond milk
3 eggs
Mix the salt and flour in a bowl. Whisk the eggs and milk in a separate bowl and pour it into the flour mixture. Mix well and pour the batter into a muffin* tin sprayed with cooking spray. You want to spray the entire inside of each well so that they rise evenly. Fill each well about 2/3 full.
Place into a 450 degree oven for 10 minutes. Then decrease the heat to 350 and bake for another 10 minutes. They will drop as they cool, but that's okay.
*If you use an actual popover pan they will be taller, but a muffin pan does the job.
Makes 9 popovers.
P.S. If you think of Little Women (1949) when you hear the word, "popovers," then we can be friends forever.
