These are just the most fun things to make, they are so easy, rise up really well, super crunchy, full of big air pockets. Exactly as they should be, but done without eggs, or gluten!
The xanthan gum and tapioca flour bind the mixture in just the same way eggs would. I’m using a muffin tin, but a popover pan would be better!
The key to getting a good rise is to get the oil very hot, and to not open the oven till they’re done.
Next time I try these I’m going to think of a filling I can pipe into them…
140g gluten free plain flour
1tsp xanthan gum
25g tapioca flour
300ml soy milk
Pinch of salt
Cooking oil (I used vegetable)
Firstly pre heat the oven to 220 degrees centigrade
Put about a teaspoon of oil in each cup of the muffin tray and put the tray in the oven while it heats up.
Add the flour, xanthan gum, tapioca flour and salt to a large bowl and mix well. Add the milk and whisk to form a thick batter.
When the oil is hot and the oven is up to temperature, quickly take out the muffin pan and place a tablespoonful of mixture in each being super careful not to splash the hot oil! The mixture should start to sizzle immediately.
I popped mine on a bit of kitchen towel to dab off the excess oil, they don’t absorb much with it being so hot.
Split and serve, I made myself a simple mushroom gravy to go on them.