For this month’s gluten-free ratio rally which focuses on popovers, I bring you two posts. Two is better than one, yes?

The reason that I am delivering two posts is… well it’s because I was indecisive. It took me a while to decide what flavor of gluten-free popovers to make. And true to my nature, I couldn’t pick just one. I considered doing one sweet and one savory flavor. But then I stood before my cupboards, and began pulling out chocolate, and vanilla, and lemon extract… things, I felt, lent themselves more to the sweeter side of baking.

I half hoped that after baking two different versions of popovers, one would be the clear winner. But that just wasn’t the case.

These popovers didn’t rise as much as the other version I made (lemon vanilla popovers with Minnesota raspberries), but I suspect that the higher protein in the cabernet flour is responsible for that.

Almost as soon as I got them out of the oven, I pulled one apart and looked at the texture. It was light and airy in a way that reminded me of angel food cake. The taste was amazing: the first thing I detected was cocoa. Not overpowering in any way, but just a hint. Surprisingly I also tasted eggs and salt. But not in a weird, scrambled eggs way, but a light and delicate souffle way.

I grabbed two more and sliced them open, this time with an actual knife. I put each one on a separate plate.

I buttered each open-face popover, and then drizzled warm almond syrup on top, watching as it filled in the nooks and crannies. I brought one plate over for my father to try. He is frequently my guinea pig for these posts. He’s a great critic. He’s not a Celiac but always gives me good honest feedback. If he doesn’t like it he says so.

“What is it?” he asked, poking at the popover with a fork.

“Just try it and tell me if you like it”

He cut into the popover and popped a bite in his mouth.

“Hmmmmm. Pretty tasty! What is it?”

“It’s a popover, Dad. A cocoa popover with almond syrup.” I conveniently left out the cabernet part of the title knowing he’d be instantly turned off by it.

“Is there more?”

I told him yes, but wanted him to try the other flavor I had in the oven. He’d have to wait.