Grain-Free Popovers
These Grain-Free Popovers are so light and airy! They’re fun to eat and really hit the spot when you’re craving some bread, but don’t want the grain! They’re especially delicious warm right out of the oven! While most of my Crazy For Yuca recipes are made with either fresh or frozen yuca (a.k.a cassava) or cassava flour, the main ingredient of these popovers is Gluten Free Cake Meal, which is mostly potato starch and tapioca starch (also called tapioca flour.) Tapioca starch is actually made from yuca during the process of making cassava flour. While related, there are important differences.
Cassava flour is made by drying and grinding the whole cassava root, after extracting the starchy liquid from the cassava. Tapioca starch is what is left after all the water evaporates out of the starchy liquid that was extracted out of the cassava while making cassava flour. In sum, cassava flour is the ground whole root, and tapioca flour is the starchy extract of the root that is made into flour. These popovers, therefore, don’t contain as much fiber as they would if they were made from cassava flour, but the consistency is much lighter.
These Grain-Free Popovers puff significantly while baking. They’re often partially hollow inside and can be cut in half and stuffed with your favorite filling! I love them warmed up with a little ghee (or butter before I cut out dairy,) or cut in half and filled with a Veggie Egg!
While originally created as a Passover muffin (since they’re made with Gluten Free Matzo Cake Meal,) these babies can be made any time of year and enjoyed whenever a roll or piece of bread would be served. They’re quick and easy to make. You can get Gluten-Free Cake Meal by clicking this link any time of year!
Grain-Free Popover Ingredients: (Full printer-friendly recipe below)
-cage-free eggs
-filtered water
Making Grain-Free Popovers
In a small saucepan, heat water and oil to a boil. Remove from heat and allow to cool. In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar. Then add water and oil mixture to mixing bowl.
Beat eggs in separate bowl. Then pour into mixing bowl and thoroughly blend.
Coat muffin tins with thin layer of avocado oil to prevent sticking. (I use avocado oil because of its high smoke point. Avoid using oils that degrade at high temperatures, as this destroys the beneficial nutrients and phytochemicals in the oils and creates free radicals.)
Spoon batter evenly into each of 12 muffin cups.
Bake in preheated oven set to 375 degrees for 40 minutes.
Muffins are ready when they have puffed up and browned.
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for ingredients to make Grain-Free Popovers, or to see recommended pantry items and kitchen gadgets I personally use to make Crazy For Yuca recipes!
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These Grain-Free Popovers are so light and airy! They're fun to eat and really hit the spot when you're craving some bread! They're especially delicious warm right out of the oven! They puff significantly while baking! They're often partially hollow inside and can be cut in half and stuffed with your favorite filling! While originally created as a Passover muffin (since they're made with Gluten Free Matzo Cake Meal,) these babies can be made any time of year and enjoyed whenever a roll or piece of bread would be served.
- 1 cup Gluten-Free Cake Meal
- 1/3 cup avocado oil
- 4 cage-free eggs
- 1 tablespoon coconut sugar
- 1/2 teaspoon pink Himalayan salt (I use pink Himalayan salt for all cooking and baking because of its high mineral content.
- 1 cup filtered water
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In a small saucepan, heat water and oil to a boil. Then remove from heat and allow to cool.
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In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar.
-
In a mixing bowl, blend Gluten-Free Cake Meal, salt, and sugar. Then add water and oil mixture to mixing bowl.
-
Beat eggs in separate bowl. Then pour into mixing bowl and thoroughly blend.
-
Coat muffin tins with thin layer of avocado oil to prevent sticking.
-
Spoon batter evenly into each of 12 muffin cups.
-
Bake in preheated oven set to 375 degrees for 40 minutes.
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Muffins are ready when they have puffed up and browned. Enjoy!
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
Can’t wait to make these POPOVERS for company over the summer… .
I’m so glad you are excited about them!