Tapioca-Cheese Popovers
- Liana Brittain
- 59 minutes ago
- 2 min read
We’re going to dive into a new baking series where we’ll be looking at both savory and sweet popovers, muffins and cupcakes.
We’re going to start with the simplest recipe: Tapioca Cheese Popovers. My older son Spencer introduced me to this recipe which he found on the internet. I apologize to the creator. I don’t know who you are, but I’d like to give you credit for the original idea which I have modified to some degree, so please drop me a message in the comment section and I’ll mention your name. My grandson is our special guest for this episode. He is going to help me measure and pour the ingredients we need to make these amazing tapioca cheese popovers
They are incredible and have become a staple in our households. These little popovers are a quick and easy replacement for buns when serving soups, stews, pasta dishes and even sandwiches.
Hint:
Because of the chemical content of gluten free flours, I highly recommend you invest in a couple of pieces of equipment – A good quality, large blender with a strong motor and a stand mixer. One of the key secrets to success with gluten-free baking is compensating for the density of the chemical content of flours, meals and starches that are not present in wheat-based flours. If you want to know more about the differences, please read my article called “Fundamental Flour Facts” which is available on the home page.
Leavening, which means rising in baked goods, is very different in gluten-free baking than in regular wheat-based baking. It’s the reason that most gluten-free baking looks and tastes like hockey pucks – dry, heavy and dense. It’s because gluten-free flours lack the gluten that makes them rise. It took me several years of experimenting, but I have finally found several techniques that make gluten-free baking rival anything a wheat-based baker could produce. Over the next few videos, I’m going to show the tricks you’ll need to wow family and friends.
The most important ingredient is air. You need to get air into the batter to compensate for the lack of gluten. You must create chemical reactions and whipping techniques to make this happen. This is where the blender and stand mixer come in. Smaller devices and hand-held beaters are not powerful enough to accomplish this.
Notes
1
Add the salt and spices to the tapioca starch and mix well.
2
In a large blender, place the eggs, oil, milk and cheese. Blend well on high. I start at the lowest setting, usually mix, and gradually work my way up to liquify. Remember, the goal is to get as much air into the batter as we can. Once these ingredients are well blended, I gradually add the tapioca starch mixture in 3 batches starting slow and working up to the highest setting each time. Remember to scrape down the sides between each blending so no starch remains on the sides. Once you’ve added the final third of the tapioca mixture, let it sit on the highest setting for about a minute just to make sure there’s lots of air in the batter.
3
Grease the wells in the muffin trays. I use spray oil and medium sized muffin pans. Sometimes I use the larger muffin trays or Yorkshire Pudding trays depending on what I’m using the popovers for. The larger ones are suitable for bun replacements for hot beef or chicken sandwiches.
4
Fill each muffin well half full. Bake in a preheated oven at 400F for 20 minutes. When you take them out of the oven, place them on a cooling rack. At this point, I tip the popover halfway, so the bottoms don’t steam and get soft.
Instructions
1 cup oil (I use avocado but any vegetable oil will work)
1 cup milk (I use lactose free 2% cow’s milk but feel free to experiment with other options)
3 eggs
1 ½ cups of grated cheese (I use 1 cup grated smoky gouda because it’s nice and stringy and ½ cup grated old white cheddar)
3 cups tapioca starch also called tapioca flour
1 teaspoon salt
1 ½ teaspoon mixed Italian spice (feel free to experiment with other flavors like Herb de Provence basil or oregano)
Tapioca-Cheese Popovers
Tapioca-Cheese Popovers
Liana Brittain
These store well in the refrigerator for a couple of days. They’ve never lasted long enough to freeze leftovers, so I can’t tell you how that would work. To reheat, you can put them in the microwave for 10 seconds or for even better results, you can reheat them in an air fryer. It makes them nice and crispy. Either way, they are amazing and absolutely delicious! They’re so quick and easy to make you can whip up a batch for dinner on short notice. Your family and friends will be impressed. Remember, the secret is getting the air into the batter, that’s why you need a large, powerful blender.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
20 min
Cooking Time
20 min
Rest Time
5 min
Total Time
45 min
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