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	<title>gfe--gluten free easily &#187; popovers</title>
	<atom:link href="http://glutenfreeeasily.com/tag/popovers/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>Taco Popover Supper for Cinco de Mayo</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-taco-popover-casserole/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-taco-popover-casserole/#comments</comments>
		<pubDate>Fri, 04 May 2012 15:40:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Allergy-Free Wednesdays]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[venison]]></category>
		<category><![CDATA[allergy-free wednesdays]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[Cinqo de Mayo]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[ground beef]]></category>
		<category><![CDATA[ground turkey]]></category>
		<category><![CDATA[ground venison]]></category>
		<category><![CDATA[Majestic Garlic Spread]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[popovers]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[tacos]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=14408</guid>
		<description><![CDATA[This post is linked to Allergy Free Wednesdays and Gluten-Free Wednesdays. Does your family like tacos? We do, too, but sometimes, I like getting my taco fix in a one-dish meal. This Taco Popover Supper does that with the added benefit of the popover factor. Now some of you may be looking at these photos and saying out loud, [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/gluten-free-dairy-free-taco-popover-casserole/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>7 Things About Me (Tied to Food &amp; Drink)</title>
		<link>http://glutenfreeeasily.com/7-things-about-me-food-drink/</link>
		<comments>http://glutenfreeeasily.com/7-things-about-me-food-drink/#comments</comments>
		<pubDate>Tue, 10 Aug 2010 12:05:40 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[popovers]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6115</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. Months ago, Chaya (Chaya’s Comfy Cook) graciously gave me the Beautiful Blogger award. I was very touched with the award and by Chaya’s generous words. I love reading Chaya’s posts. She’s funny for one thing. I also love her post titles&#8212;always succinct and often humorous&#8212;and her very direct way [...]]]></description>
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		<slash:comments>52</slash:comments>
		</item>
		<item>
		<title>Cinnamon-Sugar-Crusted Almond Popovers</title>
		<link>http://glutenfreeeasily.com/almond-popovers/</link>
		<comments>http://glutenfreeeasily.com/almond-popovers/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 12:03:27 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Suite of Sweets]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[Valentine's Day]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[popovers]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3745</guid>
		<description><![CDATA[Cinnamon-Sugar-Crusted Almond Popovers

Ingredients

For the popovers:

2 tablespoons butter, melted (non-dairy should work)
3 large eggs, at room temperature
1 cup milk (whole, 2 %; non-dairy should work)
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup gluten-free flour mix
1 tsp xanthan gum

For the topping:

about 1/3 cup of sliced almonds

For the sugar coating:

1/2 cup sugar
1 teaspoon cinnamon (more or less depending how much you like cinnamon) (UPDATED: I just made the popovers again and made a new batch of cinnamon-sugar. One tablespoon of cinnamon was too much, so I've changed the amount in the recipe. Start with 1 teaspoon and add more if necessary after taste testing your popovers.)


For dipping:

1/4 cup melted butter in small bowl

Softened butter, for greasing the pan (I always just use a butter wrapper.)

Instructions

1. Preheat the oven to 400º F. Grease a nonstick popover or muffin pan (with 1/2-cup indentations), with softened butter.

2. For the popovers, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.

3. Add the flour and blend for about 10 seconds, just until smooth.

4. Pour into 9 greased molds, filling each about 2/3 full.

5. Sprinkle each with about a teaspoon of sliced almonds.

6. Bake for 35 minutes, or until the puffs are deep brown.

7. Toward the end of the baking time, you’ll want to get ready for the popovers by creating a little assembly line for final processing. Melt butter in a small bowl and place on your work space. Mix cinnamon and sugar in another small bowl and place to the right of the butter. Place plate or napkin-lined basket to the right of the cinnamon-sugar bowl.

8. Remove popovers from the oven. At this point, you can wait a few minutes until they are cool enough to handle or you can do what an impatient person (like myself) does. One by one, I stick a toothpick in the popover, remove it from the pan and follow an assembly line process. Dip popover in the bowl of melted butter rotating until bottom and sides are buttered. (Alternatively, you can brush the butter on the popovers using a pastry brush.) Keep popover on toothpick and dip into the bowl of cinnamon-sugar. Roll bottom and sides into mixture. Place on plate or in napkin-lined basket. Each one is a warm, buttery, cinnamon-sugar bundle of goodness ready to eat!  

Recipe adapted from David Lebovitz

Shirley’s Notes: If necessary, remove popovers with small knife or spatula.]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Popover Pizza with Baby Bellas</title>
		<link>http://glutenfreeeasily.com/popover-pizza-with-baby-bellas/</link>
		<comments>http://glutenfreeeasily.com/popover-pizza-with-baby-bellas/#comments</comments>
		<pubDate>Sat, 06 Jun 2009 15:52:26 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[popovers]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1788</guid>
		<description><![CDATA[Popover Pizza with Bellas, Onions, and Peppers

6 ounces of Baby Bella (portabello) mushrooms---cleaned, sliced and cooked
2 Vidalia onions---thinly sliced and slightly caramelized
sweet pepper slices---sauteed a few minutes
small amount of oil (for sauteeing and caramelizing onions)
pinch of granulated sugar (for caramelizing onions)
1 tsp balsamic vinegar (for caramelizing onions; use slightly more if needed)
1 jar spaghetti/pasta sauce (I used a 24-ounce jar of Bertolli organic this time---olive oil, basil, and garlic—but I’ve tried many different mainstream gf sauces, all with great success)
2 cups (8 oz) shredded mozzarella
2 eggs
1 cup milk
1 tbsp vegetable oil (I used olive oil)
1 cup gluten-free flour mix*
½ tsp xanthan gum (omit if using a gf flour mix that contains xanthan gum)
¼ tsp salt
½ cup grated Parmesan cheese

Grease 13 x 9 Pyrex baking dish. Saute mushrooms in a small amount of vegetable oil until they release their liquid. Drain and place in single layer in  baking dish. Saute peppers in remaining liquid for about two minutes; add a little vegetable oil if needed. Remove peppers with spatula or slotted spoon and add in a layer to baking dish over mushrooms. Slightly caramelize onions by sauteeing on medium heat until translucent, then adding a pinch of sugar and one teaspoon of balsamic vinegar and cook until browned and fragrant (a few more minutes). Remove onions with spatula or slotted spoon (so all liquid is left in pan) and layer onions on top of peppers and mushrooms. Heat sauce in skillet bringing to a simmer, then pour over veggies. Sprinkle with mozzarella cheese.

Beat eggs, milk, and oil until foamy. Add flour mix and salt, and beat until smooth. Pour batter over sauce/veggie mixture, spreading evenly. Sprinkle with Parmesan.

Bake at 400 degrees for 30 minutes or until the top is puffed and golden brown. Cool a few minutes and then cut into squares, flipping as you place on plate.

*A very economical option is the gluten-free flour mix that I use most of the time. It consists of three parts Asian white rice flour (much more finely ground than typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like Tupperware). I can’t guarantee that this recipe will work with all gf flour mixes.

Shirley’s Notes: I cooked all the veggies beforehand to ensure that I wouldn’t have too much liquid in the recipe. I added the leftover liquid from my skillet to my freezer container for future use in Everything Soup. I had a little too much liquid initially as you can see from the next to the last photo, but once the pizza cooled, the little bit of extra liquid was absorbed and it was not a big deal. However, I had cooked the peppers with the sauce and I think they provided the liquid, so I modified the instructions to show sauteeing the peppers separately to prevent any extra liquid.

Shirley
Not just gf, but gfe!]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Snowdrops &#8230; and Baked Potato Soup</title>
		<link>http://glutenfreeeasily.com/snowdrops-and-baked-potato-soup/</link>
		<comments>http://glutenfreeeasily.com/snowdrops-and-baked-potato-soup/#comments</comments>
		<pubDate>Sun, 01 Mar 2009 19:51:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[popovers]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=859</guid>
		<description><![CDATA[Baked Potato Soup

Ingredients

-- 3 large russet potatoes, cleaned (but not peeled), skins pierced 3-4 times with a fork (you can use about 6 smaller potatoes, and I've used white potatoes before also; with a large crowd you can use a large stockpot and double the recipe)
-- 1/4 cup butter or margarine
-- 1 small yellow onion, chopped
-- 2 cloves garlic, minced
-- 1/4 cup GF flour
-- 2 cups GF chicken broth (or one 14-ounce can, I often make my broth from Better than Bouillon chicken base; or vegetable broth for vegetarian)
-- 12 ounces evaporated milk (or dairy-free milk; almond milk is my favorite)
-- 2 tsp seasoned salt
-- Optional toppings: shredded cheese (dairy or non-dairy), diced ham or crumbled bacon, chives or scallions, Tabasco sauce, GF croutons

Instructions

Microwave the potatoes 8-9 minutes until baked through. Set aside to cool slightly. Melt the butter in a soup pot over medium-high heat and add onion. Cook 6-7 minutes until softened. Add minced garlic and cook 30 seconds, until fragrant. Add flour and stir several minutes to make a thickened roux. Gradually stir in evaporated milk and broth. Scoop the pulp from one potato, mash it slightly and add to soup. Cook soup on medium to bring to a boil. Add seasoning salt (to taste). Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through. 

Serve alone, with GFE popovers or my cornbread, or your other favorite bread or cracker.

Shirley's Notes: Adapted from Kris Roth. This recipe is also great to turn to when you have a couple of potatoes in your pantry that will soon be sprouting offspring (if enough dirt gets thrown their way!). It's very well received when shared with others, too---it looks very appealing in a canning jar.  If you've always shied away from potato skins in recipes, don't this time. The skins give a nice heartiness to the soup and add more nutrients as well. As noted, this soup can be made dairy free using a dairy-free equivalent for butter/margarine and, a dairy-free milk, like almond milk or coconut milk in place of the evaporated milk. I love this recipe made with almond milk. I've also added additional ingredients like mushrooms (when the onions are added) and diced chicken (when the last potatoes are added) for an extra hearty and tasty version of this soup.]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>&#8220;Everything&#8221; Soup and Cornbread</title>
		<link>http://glutenfreeeasily.com/everything-soup-and-cornbread/</link>
		<comments>http://glutenfreeeasily.com/everything-soup-and-cornbread/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 20:10:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[popovers]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=532</guid>
		<description><![CDATA[Flat and Firm Cornbread

1 cup yellow gluten-free corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (see notes below)
1 large egg
2 tablespoons butter, melted (or dairy-free equivalent, for dairy-free version)

Mix dry ingredients.  Stir in other ingredients.  Pour into greased 8-inch round cake pan.  Bake 30 minutes at 350 degrees. Cornbread will be golden brown (as shown in picture above) when ready.  You can also test for doneness by the usual toothpick test. Let cool for 5 minutes. Remove from pan. Cool a bit more and then cut into wedges. (I like to use a serrated knife.)

Shirley’s Notes: You can make your own “buttermilk.” Put 1 tablespoon of vinegar or 1 tablespoon of lemon juice into a measuring cup. Add enough milk to make 1 cup. Let sit 10 minutes. Either dairy or non-dairy milk will work. I really like this method because you can use ingredients on hand, it’s economical, and, in my opinion, the taste is pretty much the same as if you had used real buttermilk. Or, you can use Saco Buttermilk Blend and water. Saco states that their buttermilk blend is gluten free. (I’ve used this product successfully, with no issues in the past.)

Rather than baking 30 minutes in a cake pan, another option is to pour batter into a preheated, greased cast iron skillet and then finish the baking process in the oven. It only takes about 15 – 20 minutes to bake using this method and you get the bennies from baking using cast iron.  By the way, my cornbread looks quite thin because I used a 9-inch cake pan. It was just “happenstance,” but the cornbread obviously does go a bit further when a 9-inch pan is used and I don’t think anyone feels deprived with his portion.

This recipe was adapted from one on the celiac listserv.]]></description>
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		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Better than Sliced Bread</title>
		<link>http://glutenfreeeasily.com/better-than-sliced-bread/</link>
		<comments>http://glutenfreeeasily.com/better-than-sliced-bread/#comments</comments>
		<pubDate>Sun, 04 Jan 2009 19:48:48 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[popovers]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=111</guid>
		<description><![CDATA[Popovers

2 eggs

½ tsp salt

1 cup milk (either dairy or non-dairy will work)

1 cup GF flour

1 tsp xanthan gum

Preheat oven to 450 degrees. Generously grease 8 standard-size muffin cups. In a bowl, combine eggs and salt. Beat until light and airy. Stir in milk and beat until light and airy. Add flour and xanthan gum, and mix until smooth. 

Fill muffin cups about ¾ full. Bake 20 minutes. Reduce oven temperature to 350 degrees and bake about 20 minutes longer, until popovers are golden brown. They should be crisp on the outside (as you can see in the photos). Remove and serve at once. Recipe makes 8 popovers, but I double and triple as needed with no issues.

Notes:

Some people recommend piercing popovers when they reduce the oven temperature at the half-way point (or at the very end and leaving in another minute or two), to make them drier. That’s up to you, but dry is typically NOT something we are looking for in gluten-free recipes. I love that these are super moist; that factor is especially great for reheating. Of course, if you are a reader who eats gluten with no issues, all-purpose flour can be used and the xanthan gum omitted.

I make my GF flour mix ahead of time and store it in Tupperware containers and then use it measure for measure for the flour called for in any recipe. I use three parts Asian white rice flour and two parts Argo cornstarch. With the packaging that’s available for each, I usually use three 1-lb packages of Asian white rice flour and two 1-lb packages of Argo cornstarch. I am sure brown rice flour could be used instead of the white rice flour. If you require lower glycemic index grains for your flour mix, you may have already come up with an alternative GF flour mix, but this one works best for me in all my recipes.]]></description>
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		<slash:comments>72</slash:comments>
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