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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.
Gluten Free on a shoestring #1 was my first GF cookbook and by far my favorite. It is my “go to” cookbook. I am a missionary in Guatemala and frequently things are not available here…this cookbook seldom asks for “exotic” things…I just LOVE IT, thank you! Popovers are necessary whenever I need a bread fix! Yummy!!
Carol
Can these be made a day ahead and then warmed up the next day?
As I say in the post, Lolasdiner, they can be made up to a couple hours ahead of time, but they will not be very impressive, I’m afraid, if you make them the day before. They truly only take about 30 minutes total to make, though, so I’d make them fresh if at all possible.
Nicole
Can these be made a day ahead and then warmed up the next day?
As I say in the post, Lolasdiner, they can be made up to a couple hours ahead of time, but they will not be very impressive, I’m afraid, if you make them the day before. They truly only take about 30 minutes total to make, though, so I’d make them fresh if at all possible.
Nicole
Thanks so much for posting this. Am definitely making these for T-day. Every one of your recipes turn out wonderful. And thanks for including the weights (grams); that’s how I bake now.
Baking by weight is so much easier, Pam! Glad you find it convenient, too. Enjoy your Thanksgiving!
xoxo Nicole
Baking by weight is so much easier, Pam! Glad you find it convenient, too. Enjoy your Thanksgiving!
xoxo Nicole
I ran out of Better Batter at the absolute worst moment! GAH!! These look amazing.
Oh, no, Jeannie! Do you have some component flours? Maybe you could mix up some of my mock Better Batter mix?
xoxo Nicole
I ran out of Better Batter at the absolute worst moment! GAH!! These look amazing.
Oh, no, Jeannie! Do you have some component flours? Maybe you could mix up some of my mock Better Batter mix?
xoxo Nicole
Any suggestions on making them dairy free?
I haven’t tried them with a dairy-free sub, Sarah, but I bet almond milk would work for the milk. The butter is mostly for flavor, so this is one of those few times that I would say a dairy-free butter alternative would be fine.
I haven’t tried them with a dairy-free sub, Sarah, but I bet almond milk would work for the milk. The butter is mostly for flavor, so this is one of those few times that I would say a dairy-free butter alternative would be fine.
I made these today using Crisco and soy milk. I’d prefer to use unsweetened coconut milk, but we were out. The flavor was fine with the soy. Next time I’m going to try them using 3/4 cup all purpose flour (GF) and 1/4 cup coconut flour. We’ll see. I also used a muffin pan, so I think that affected it as well. They were good. I’ll definitely make them again. Planning to make a few batches to use for stuffing.
I made these today using Crisco and soy milk. I’d prefer to use unsweetened coconut milk, but we were out. The flavor was fine with the soy. Next time I’m going to try them using 3/4 cup all purpose flour (GF) and 1/4 cup coconut flour. We’ll see. I also used a muffin pan, so I think that affected it as well. They were good. I’ll definitely make them again. Planning to make a few batches to use for stuffing.
This recipe is pretty much the same as Yorkshire puddings that we do here in the UK! Excellent to shlerrp up gravy and a bite of turkey! nom nom nom…
This recipe is pretty much the same as Yorkshire puddings that we do here in the UK! Excellent to shlerrp up gravy and a bite of turkey! nom nom nom…
Ok, you got me. Today I will make sure I’ve got GF flour, etc., to make these and other great recipes. I have both of your books.
Good for you, Ajsimmonsok! Once you realize how easy it is to turn out popovers on a whim, you’ll be making them all the time. My kids start to salivate as soon as they see that pan…
xoxo Nicole
P.S. Thank you so much for your support in buying both cookbooks. It truly means so much to me. :)