Tapioca-Cheese Popovers

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.