Archives

Blog, Front Page, Recipes, Spices

Gluten-Free Popovers (Xanthan)

Gluten Free Popovers (Xanthan)
Print Recipe
Servings
6 popovers
Servings
6 popovers
Gluten Free Popovers (Xanthan)
Print Recipe
Servings
6 popovers
Servings
6 popovers
Ingredients
Servings: popovers
Instructions
  1. Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don't have a popover pan) with unsalted butter and set it aside.
  2. In a large bowl, whisk together the flour, xanthan gum, and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.
  3. Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.
  4. Serve plain or with your favorite jam or preserves
Recipe Notes

Featured Spices:

Xanthan Gum

Kosher Salt

 

Recipe source: Yummly / PBS - Popovers

Share this Recipe
Powered byWP Ultimate Recipe
Blog, Front Page, New Products, Recipes, Spices

Chocolate Peanut Butter Brownies (Xanthan)

Chocolate Peanut Butter Brownies (Xanthan)
Print Recipe
Chocolate Peanut Butter Brownies (Xanthan)
Print Recipe
Ingredients
Servings:
Instructions
  1. Brownie Layer: Preheat your oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients with the flax. (Note: If baking with coconut oil, melt first and have all other liquid ingredients be at room temperature to prevent hardening.) In a separate bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes. Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. DO NOT frost and eat until the next day, as the taste and texture will change while they set. (If you’d prefer a flourless option, you can use 1.5x my Black Bean Brownies as the base instead.)
  2. Peanut Butter Layer: Do this after the brownies have set: Bring the peanut butter to room temperature if it’s been chilled, then stir all ingredients together until smooth. It will look thin at first, but keep stirring until it gets thick! Spread evenly over the brownies, then refrigerate at least 2 hours. Then make the chocolate, leaving the brownies in the fridge until the chocolate is already made:
  3. Chocloate Layer: Stir together all ingredients until a thin sauce forms. If sauce is too thick, gently heat until thin. Spread evenly over the brownies, then immediately put back in the fridge to harden the coating. Once hard, you can cut the brownies. My trick is to cut brownies with a plastic knife, wiping the knife after every cut. Store leftovers in the fridge, or they are actually really good frozen as well!
Recipe Notes

Featured Spices:

Unsweetened Cocoa Powder

Xanthan Gum

Recipe and original source: Yummly / ChocloateCoveredKatie.com

Share this Recipe
Powered byWP Ultimate Recipe