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. And here’s a video to prove it!
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.
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
1 1/2 cups (210 g) basic gum-free gluten free flour*
1/4 teaspoon xanthan gum
3/4 teaspoon kosher salt
2 tablespoons (28 g) unsalted butter, melted and cooled
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 1/4 cups (10 fluid ounces or 300 ml) milk, at room temperature (nondairy is fine)
*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.
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.
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.