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.