My family is gluten-free. I used a combination of GF all purpose flour and sweet rice flour (the sweet rice flour gives a lightness to the popover) and I used half and half instead of milk. They came out amazing. A little dense (maybe more like a Yorkshire pudding?), but we fought over the last one (I won).
I skipped the parmesan cheese, but added more butter. Because, butter.
I skipped the bouillon, cream cheese, and sour cream and stuck with butter and milk. Basically, anything you can throw in a slow cooker on Thanksgiving and not worry about is a life saver.
IT WAS PERFECT!!!! The 8.32 prime rib I got for Thanksgiving this year was crazy expensive, so I HAD to get it right. Chef John's equation worked perfectly. Thanks for making me love math, Chef John! We ate that thing for four days. Four heavenly days. Oh, I only had fresh thyme, not the fancy French herbs. Made a compound butter with it and it worked like a charm. A yummy, yummy, charm.
I hate gravy. As a result, I have never made it. Not once. Not ever. This year, I made it. Using this recipe. It was amazing, and it couldn't have been easier. I used GF flour instead of regular all-purpose flour, and it still came out great.
