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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, you can make popovers. 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.
My first batch is in the over as I type this. Can’t wait to taste them…they look great so far! I (and my 14 year old celiac daughter) thank you for your tireless effort to bring us the things she misses most!
Nicole, today I received 2 bags of Cup4Cup in the mail – it was a deal (20% off & free ship) I couldn’t resist. Hubby says he bets you (the gluten free recipe lady) buy C4C in bulk, and I tell him you like Better Batter (which I haven’t yet tried) or make your own – and he says..well, she has a store, right? I say…a store??? He says yes, where she sell all her gluten free treats. I said no…Nicole writes cook books and a blog. He said well, she should open a store. So, there you have it. I say you should be on Food Network, but a store? Perhaps in the future. :)
Can you make your recipes using cup for cup?
Look at Nicole’s comparisons between several gf flours. I use C4C mostly, but have tried Pamela;s, GF Bisquick, Pillsbury, Bob’s. When I need stretch (pasta/empanada) I use C4C.
Thank you so much for these recipes Nicole, they look fantastic! I can’t wait to try them! I am thinking these will be really good with Strawberry Butter too!