This post may contain affiliate links. Please read our disclosure policy.
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.
Thank you! I will definitely be making these but there’s one thing missing in your recipe that is in the popover recipe from my childhood (beside gluten-LOL) : Cheese! :)
How come the email version of the flour blend is different than the blog recipe? The email version doesn’t mention using better batter flour!
Yes, Lois, there is more detail in the recipe on the blog, including photos and a video, even. That’s a reason to click through!
Can you make the batter earlier in the day, refrigerate, bring to room temperature and bake later? I used to do that with Ina Garten’s recipe but of course that was not gluten free and I don’t know if this would be as successful.
You sure can, Nancy!
There’s a food lab article about the related yorkshire pudding, and they reckoned leaving the batter to rest overnight was the most important trick to getting a good rise.
I use this recipe to make Yorkshire Pudding! I love this recipe!
Do they come out hollow like a traditional yorkshire? I’ve made them with tapioca flour in the past and had them wonderfully big and ephemeral, but they don’t have that puddingyness round the edge of the gaping void.
You will not be disappointed. Make sure the pan with drippings is heated! Check out the food lab article Lisa Parratt referred to above in her post.
Where do you find the food lab article?
I Googled food lab Yorkshire pudding article.
Thank you!
Love your super quick and simple videos!
Thank you so much for sharing this recipe!! They came out fantastic!! I’m so trilled to have this recipe up my sleeve for Thanksgiving!
what could I use instead of butter, and also a sub for the milk?
what could I use instead of butter, and also a sub for the milk?
Does Better Batter flour already have xanthum gum in it?
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