Wednesday, July 21, 2010

Fun with Popovers, Part 2

I tried again.
First, I used the same flour combination of millet + garbanzo, but added baking soda.
Second, I tried my teff-cinnamon 'waffle flour' blend.

My current hypothesis is that it is impossible to create a true, exploding-out-of-the-pan popover with GF flours. ...I hope to prove myself wrong. However, I did succeed in creating something highly delicious with my present results.

1. Garbanzo-Millet Popover , version 2.0


1 egg
3/4 c almond milk
1/4 c garbanzo bean flour
1/4 c millet flour
1/4 tsp salt ... plus a little more to taste*
1 tsp baking powder.
(extra light olive oil, for pan)

Mix milk + egg. Mix dry ingredients. Mix together wet and dry ingredients. Let sit for 30 min to let flour aerate.

Place muffin tins on a cookie sheet lined with aluminum foil (to catch oil spills) in the oven. Heat oven to 450F. When hot, take out pan setup, and drop enough oil into the each well to cover bottom (0.5 cm deep-ish). Fill each well with batter, and place pan back into oven.

Bake at 450 for 15-20 minutes. Lower heat to 350, and bake for another ~30 minutes, until done (test with a toothpick).

Remove and enjoy! I sprinkled veggie cheese and rosemary ontop.


The texture of these was HEAVENLY! Light, fluffy, spongey-- it could pass for a legitimate spongecake.

The taste resembled a gentle cornbread-- slightly sweet, slightly salty, and extremely yummy!

* I only used 1/4 tsp salt, and they probably could have used a full 1/2 tsp. Next time!

2. Cinni-Teff Surprise Popover, version 1.0

So, the teff popover turned out a little less-than satisfactory.

The problem is almost definitely that I did not add salt. Had I added salt, I believe these would have been perfectly delicious, as their two biggest, and really two only problems, were (1) flat taste, and (2) heavy consistency.

However! They have a saving grace surprise! ...a nice glob of almond butter hidden in the center. This saves the day by adding saltiness and texture.

So, at any rate, here is...

1 egg
1 tsp vanilla
3/4 c almond milk
1.5 tbs cinnamon
1 tsp baking powder
enough teff flour to make dry ingredients equal 1 scant cup

... and 1/2 tsp SALT! (which I did not add)
(+ some almond butter)
(+ coconut oil for pan)

Follow same instructions as for millet-garbanzo version, only using coconut oil instead of olive. When pouring batter into pan, half-fill, then add a dollop of almond butter, and then continue filling with batter to the top. Yum.
The 'popover' shown here is surprise-less, aka almond-butter free. The texture here does appear cake-like, but in the mouth... it tastes bloated. It just needs salt to lighten it up!  

SO. It's not over yet, POPOVERS!!!! (score: Popovers- 2. Mac- 1.)

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