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Gluten-Free Sage & Parmesan Popovers

Gluten-Free Sage & Parmesan Popovers




12 Popovers


55 Minutes


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For the parmesan popovers

  • 1 1/2 cups whole milk, lukewarm
  • 4 large eggs, room temperature
  • 1 1/2 cups gluten-free baking flour
  • 2 tablespoons Fleischmann's Corn Starch
  • 3 tablespoons freshly grated parmesan
  • 1/2 teaspoon fine salt
  • 3 tablespoons sage garlic butter, plus more for serving

For the sage butter

  • 1/2 cup unsalted butter
  • 2 cloves of garlic, smashed
  • 6 to 8 fresh sage leaves



For the parmesan popovers

  1. Preheat the oven to 450(f) degrees & place a non-stick 12 slot popover pan in the oven.
  2. Vigorously whisk together the milk, eggs, flour, cornstarch, parmesan & salt. You want to add as much air as possible. Let stand for 15 minutes at room temperature as the oven heats. Prepare the sage garlic butter.
  3. To a small saucepan over medium heat add the butter, garlic & sage. Cook until the garlic is fragrant & the sage is crispy, about 3 minutes.
  4. Remove pan from oven & add 1 teaspoon of butter to each popover slot. Be careful as the pan is very hot! Evenly divide the batter amongst the 12 popovers & bake for 20 minutes. Reduce the oven to 350(f) degrees & bake for an additional 10 minutes. Do NOT open the oven during this time as it will deflate the popovers.
  5. Garnish with parmesan & brush with remaining butter. Serve warm or room temperature.


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