It is best to have flour, potato starch and eggs at room temperature before starting. I modified the ingredients in this recipe adding full fat coconut milk instead of just water to give it a richer taste. I also wanted to make it dairy-free so I substituted the butter with Earth Balance butter substitute. You might also be able to use coconut oil as a replacement for the butter, but it may not be as flavor enhanced.
If you are not familiar with popovers, they are semi-hollow inside. This makes them great for cutting off the tops and adding filling such as a chicken/turkey pot pie mixture or any casserole. Adding a little honey or stevia to the batter would help sweeten them for adding a chocolate avocado pudding mixture or other type of dessert filling. Be creative-but healthy!
10-12 in a muffin pan
1/2 cup water
1/2 cup full fat coconut milk
1/2 cup butter or Earth balance butter substitute
1/3 cup Potato Starch
2/3 cup brown rice flour
½ tsp salt
Boil water coconut milk and butter/butter substitute together.
While you are bringing it to a boil, blend together the potato starch, brown rice flour, and salt to have ready.
Once you have the boiled mixture, add to the flour mixture. Let it sit so that it will cool down and just be warm to the touch before you add the eggs. This is a crucial step so the eggs are not cooked, turning to clumps if added when added.
While mixture is cooling, preheat oven to 450 degrees, and grease your muffin pan. I use coconut oil.
Place muffin pan in the oven to preheat for a couple minutes- IMPORTANT STEP!
Begin adding eggs individually to the cooled batter, mixing in one at a time.
Once all have been blended, the batter is ready for the hot muffin pan.
Fill muffin pan approximately 3/4 to almost full.
450 degrees seems to be extremely hot for a bread item. Normally it is, but what is happening is that the high heat is super activating the leavening action of the eggs at a high speed and that forces it to create a large air pocket inside. After 20 minutes of baking at that high heat and without opening the oven door, turn down the oven heat to 350 degrees Fahrenheit for an additional 20 minutes. This will continue to bake the popovers to set the structure and avoid burning. Bake to a beautiful golden brown, watching through the glass on your oven door. It is important not to open the oven door during the baking process.
Once popovers cool down, they will soften. Store cooled popovers in a sealed container to keep them from drying out. They also freeze well.
It took me 3 tries before I was successful in making these popovers. The first try was with a different recipe. The outcome was 12 hockey pucks!
The second attempt was with the current recipe from makeit-loveit.com, but when I followed the directions of filling the cups 1/2 full and there was no mention of preheating the muffin pan, the result was a little better than the hockey puck size, but they still didn't raise like they should have.
My third attempt was success (see picture above)! I preheated the pan this time, then filled each muffin compartment almost full. It only yielded 10 popovers instead of 12, but the results were worth it!
For colorful pictures of the step-by-step process, go to the make it-love it website link below.