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Make gluten free popovers that come out perfect every single time. All you need are 5 basic pantry ingredients (gluten free flour, salt, butter, eggs, milk) and the right recipe.
Even if you're afraid of baking gluten free bread, gluten free dutch baby, you can make popovers, or make my pupusas recipe. If you're afraid of baking pretty much anything, even drop cookies, you can make these gluten free popovers.
Table of Contents
Proper popovers are crispy on the outside, and fluffy on the inside. They're one of the few types of bread that you should eat when they're piping hot.
Popovers are best when they are fresh right out of the oven, but you can absolutely make them a couple hours ahead of time. Just follow the recipe directions exactly, and they'll hold their shape.
You don't need a popover pan, but you do at least need a muffin pan with deep wells. Popovers “pop” even without yeast, baking powder or baking soda because of the hot air of the oven circulating around the batter.
And the eggs are responsible for all of the ‘lift.' Here is the popover pan that I have had for years. It's the same one that everyone has. On my last photo shoot, it's the one the food stylist had.
In my First Cookbook, you may or may not have noticed a photo of a popover on the cover. Back in 2012, I shared the recipe here on the blog.
Well, we've come a long, long way since then. I've learned enough about flour blends to warrant a tweak or two in the recipe. And now I can shoot a sweet little 30 second video to prove to you just how easy they are to make.
Plus, whenever I think about the holiday season, I think about gluten free popovers, and how they should be on every table. So whether you have the book or not, you should have this recipe. Full stop.
Perfect Gluten Free Popovers
Equipment
- Pop over pan
Ingredients
- 1 ½ cups (210 g) basic gum-free gluten free flour blend, (See Recipe Notes)
- ¼ teaspoon xanthan gum, omit if your blend already contains it
- ¾ teaspoon kosher salt
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 3 (150 g (weighed out of shell)) eggs (150 g, at room temperature, beaten
- 1 ¼ cups (10 fluid ounces) milk, at room temperature (nondairy is fine)
Instructions
- Preheat your oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin with very deep wells) with unsalted butter and set it aside.
- In a large bowl, whisk together the flour, xanthan gum and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth.
- Place the greased popover pan in the hot oven for 2 minutes.
- Remove from the oven and immediately fill the wells of the pan 3/4 of the way full.
- Return the pan to the oven and bake for 20 minutes.
- Turn the oven down to 325°F, and continue baking until lightly golden brown on top (about another 10 minutes).
- Serve immediately, plain, with butter, or with your favorite jam or preserves.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
If I use the Better Batter all purpose gluten free flour blends, will I still have to include the xanthan gum in the recipe for the popovers or entirely omit that step? Thank you!
Hi, Pamela, if you’re using the Better Batter original blend, which already contains xanthan gum, you omit it, meaning that you don’t add the xanthan gum ingredient in this recipe.
Appreciate your photos because your end result looks realistic and my results are similar to yours.
I tend to modify the order of ingredients, like, I whip the eggs until they resemble meringue. Then I follow your recipe.
Hi Nicole, is this the same as Yorkshire pudding? I’ve been trying to make a decent GF yorkie for years to no avail. Hoping it’s the same!❤️
Hi, Cathy, these are a decent approximation for Yorkshire pudding but not exactly the same. I’m working on a more classic Yorkshire recipe, though. This should tide you over in the meantime!
Made these last night. Very tasty. A bit heavy, Burt overall so easy and good.