If you love cheesy deliciousness, then gluten free popovers are for you! With shredded swiss cheese and bright green onions, these popovers are addictive. Delicious on their own or dipped into some tomato soup, everyone loves their cheesy and fluffy texture.
Popovers and I actually have a long and sorted history. On my school externship, I worked in a restaurant that served popovers. They were delicious, but as popovers tend to do, they would collapse. At the beginning of service, we’d have hundreds of fluffy and delicious popovers. By half way through we’d have a big pile of sadness. I spent a lot of time that summer getting yelled about because of gravity. But I learned my lesson. Don’t make popovers ahead of time. Make them right before eating, and you’ll have perfect popovers every time.
Unlike most baked goods, the flour is not the main structural component to popovers. The eggs are the essential ingredient to get that perfect texture. This is great news, because that makes them easy to make gluten free. I just subbed out AP Flour for Better Batter Flour and the result was some delicious gluten free popovers!
- 2 cups milk
- 4 eggs
- 1 cup swiss cheese
- 1 cup Better Batter All Purpose Flour
- Green Onions
- Bring milk to a boil
- Add to mixing bowl with remaining ingredients
- Scoop into a muffin tin
- Baked at 400F for 20-30 minutes until golden brown and puffy