Last year our Celiac support group brought in a chef from the University of Connecticut named R. Landolphi to do a gluten free cooking demonstration. It was right before Thanksgiving, so he cooked many dishes and sides that would be perfect for that meal. These little buttery cheesy tasting popovers were so delicious and pretty easy to make! Watch out for a coming cookbook from this chef who began experimenting with GF cooking after his wife was diagnosed with celiac disease.
Parmesan Popover Bread Bites
2 cups tapioca flour
1 cup sweet rice flour
1/2 cup potato starch
2 cups parmesan cheese, shredded
1 tsp salt
1 1/2 cups milk
3/4 cup oil (veg/canola)
4 eggs
Preheat oven to 425*. Whisk together flours, cheese and salt. Whisk in milk, oil, and eggs. Grease 2 24 cup mini-muffin tins. Fill each muffin cup 3/4 full with batter. Bake 15-20 min until lightly golden brown on outside. (Inside will be soft and chewy.) Serve warm. Makes 4 dozen.
I am a huge fan of popovers, so I know I would love these! Thanks, Melanie. 🙂
Shirley