Monday, May 17, 2010

Gluten Free Jalapeño Poppers

I stumbled across this recipe trying to find uses for a dough.  This is one of my favorites, as well as Shawn's.  We try to take this to every get together we go to that an appetizer would be appropriate.  These are a real crowd pleaser!  A light and airy breaded appetizer for everyone!


1/4 cup soy flour
1/4 cup potato starch
1/2 cup sweet rice flour
1/2 cup sweet white sorghum flour
1/2 cup brown rice flour
3 teaspoons xanthan gum
2 teaspoons baking powder
1/4 cup crisco vegetable oil
5 large eggs
1 tablespoon honey
1/4 cup chopped jalapeño pepper slices
3 tablespoons cream cheese
potato starch for rolling out the dough

Begin by whisking the dry ingredients together in your stand mixer bowl.  Make a well big enough to holde the eggs and oil but not touching the bottom.  Mix thoroughly with dough hooks attached, until dough balls up and is thick and sticky.

Here is a video showing what the dough looks like as it is nearing completion.

 Divide the dough into 2 equal balls.
Sprinkle out a mound of potato starch on your work area.
Pull out one of the dough balls and with the palm of your hand, smash it into the mound of starch.  Flip and repeat before continuing to roll out the dough.
When both sides have been forced into the starch, begin rolling out the dough.  Once the dough is approximately 1/8 inch thick, I use a drinking class to stamp out circles.
Set these circles aside in a stack and begin preparing the stuffing for the inside.  I used this much jalapeño.  You can use more or less, adjust to your tastes.
 Chop these up very fine and mix thoroughly with the cream cheese.
Voila, there is the perfect filling. Add a small amount of this filling to the center of all the dough circles.
Holding the dough circle with filling in the palm of one hand, wet the entire outer edge with a wet finger. then fold your hand together.
Grasp the wet edges with your dry fingers and pinch together.
Once all of the jalapeño poppers are pinched together to seal the edges.  I use the tines of a fork to crimp the edges.  Mostly just for visual appeal.  Bake on a cookie sheet (I spray it with Pam) at 350 degrees for about 15 minutes.

A real crowd pleaser!


  1. Amazing! My cheese loving husband even approves. Awesome recipe :)

  2. That sounds delicious! Now is definitely my favorite time to cook.

  3. The thing I really love about these is that they are small and have all the inside goodies on each bite.