Perfect Gluten Free Popovers
Make gluten free popovers that come out perfect every single time with just gluten free flour, salt, butter, eggs, and milk!
Servings: 6 popovers
Equipment
- Pop over pan
Ingredients
- 1 ½ cups 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 unsalted butter melted and cooled
- 3 eggs (150 g at room temperature, beaten
- 1 ¼ cups 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
A note about the flour blend.
If you would like to use one of my recommended all purpose gluten free flour blends, like Better Batter, you will need 1 2/3 cups (13 1/3 fluid ounces or 400 ml) milk. Omit the xanthan gum if the blend you use already contains it.
Adapted from the book Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2017. First shared on the blog in 2012.