Recipe adapted from Beard+Bonnet
- 1 cup of Bob’s Red Mill gluten free all purpose flour
- 2 tbsp psyllium husk powder
- 1/2 tsp salt
- 1/2 cup parmesan, grated
- 1 1/4 cups milk, slightly warmed
- 4 large eggs
- 3 tbsp butter melted + a little more for greasing the muffin pan
Preheat the oven to 400. Using butter or cooking spray of choice grease the muffin pan.
In a large bowl whisk together the eggs, milk and butter. In a separate bowl mix together the flour, salt and psyllium. Now pour the flour mixture in with the egg mixture and stir to combine. Once the batter is nice and smooth add the parmesan.
Divide the batter evenly amongst the greased muffin tin. Bake for 25 minutes at 400 then reduce the heat to 350 and bake for an additional 15 minutes or until the popovers are golden brown.
I like to make a batch of these and eat them throughout the week with some soup and a salad. They taste great as is or you can slice them and toss the slices in the oven at 400 for a few minutes until they are nice and toasty, yum!