While in Hawaii on spring break, my sister requested I make some popovers. Maui pineapple is a major local crop, so I knew I wanted to do something with pineapple. Maui pineapple is much sweeter than the pineapple produced by Dole that you would get at most grocery stores on the mainland, so I decided to balance out the sweetness with a spicy pepper. The result was great! I made these to go with a grilled lunch of Chicken and Snapper with Cranberry-Mango Sauce.
Ingredients:
2 large eggs
1/2 teaspoon salt
1 cup milk
1 cup gluten-free all-purpose flour mix (see note)
1 teaspoon xanthan gum
1/3 cup pineapple, diced
3 habanero pepper, diced
Note: my favorite gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Sift together and use as needed. To make non-gluten free, use all-purpose flour and omit the xanthan gum.
Preparation:
1. Preheat oven to 450 degrees. Generously grease 8 standard-size muffin cups.
2. In a bowl, combine eggs and salt. Beat until light and airy. Stir in milk and beat until light and airy. Add flour and xanthan gum, and mix until smooth.
3. Stir in pineapple chunks and diced habanero pepper.
4. Fill muffin cups about 3/4 full. Bake 20 minutes.
5. Reduce oven temperature to 350 degrees and bake about 20 minutes longer, until popovers are golden brown. They should be crisp on the outside. Remove and serve at once. Recipe makes 8 popovers.
Source: Adapted from Gluten Free Easily
Ingredients:
2 large eggs
1/2 teaspoon salt
1 cup milk
1 cup gluten-free all-purpose flour mix (see note)
1 teaspoon xanthan gum
1/3 cup pineapple, diced
3 habanero pepper, diced
Note: my favorite gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Sift together and use as needed. To make non-gluten free, use all-purpose flour and omit the xanthan gum.
Preparation:
1. Preheat oven to 450 degrees. Generously grease 8 standard-size muffin cups.
2. In a bowl, combine eggs and salt. Beat until light and airy. Stir in milk and beat until light and airy. Add flour and xanthan gum, and mix until smooth.
3. Stir in pineapple chunks and diced habanero pepper.
4. Fill muffin cups about 3/4 full. Bake 20 minutes.
5. Reduce oven temperature to 350 degrees and bake about 20 minutes longer, until popovers are golden brown. They should be crisp on the outside. Remove and serve at once. Recipe makes 8 popovers.
Source: Adapted from Gluten Free Easily