Popovers, Gluten Flour Lc-2/sbread 13 tbs vital wheat gluten 1/2 cup heavy cream 3/4 cup water 2 tbs butter; melted 1/2 tsp salt 2 large egg 12 tbs oil These are a little chewier than a regular popover, but very close to the real thing -- good flavor and a good carb bargain. Preheat oven to 450. Then, combine ingredients -- blending very well with a mixer or a whisk -- and pour into muffin tins that each have about 1 tbs oil in them. Bake 15 minutes at 450, then turn oven down to 350, bake for 15-20 minutes more. Immediately pierce with fork when you take them out of the oven or they'll get soggy. Makes 12 at about 2 carbs per popover. NYC Nutrition Analysis (per serving or yield unit): water=27.83 g; calories=216.8; protein=7.5 g; total fat=20.21 g; carbohydrate=2.01 g; ash=0.44 g; calcium=11.48 mg; phosphorus=21.62 mg; iron=0.13 mg; sodium=134.9 mg; potassium=18.26 mg; magnesium=1.74 mg; zinc=0.12 mg; vitamin A=272.2 IU; vitamin E=3.06 mg ATE; thiamin=0.01 mg; riboflavin=0.05 mg; niacin=0.01 mg; pantothenic acid=0.13 mg; vitamin B6=0.01 mg; folate=4.36 ug; vitamin B12=0.1 ug; vitamin C=0.06 mg; saturated fat=5.49 g; monounsaturated fat=5.24 g; polyunsaturated fat=8.32 g; cholesterol=54.3 mg; selenium=2.64 ug; refuse=1.73%; %cal as carb:prot:fat=4:14:83; WW Pts=6.02; (complete analysis) |
