October 14, 2022•
These gluten-free popovers are buttery, pillowy, and will melt in your mouth. They can accompany a savory or sweet dish, and they’re easy to make.
Popovers are a fluffy treat that take dinner rolls to the next level. They’re buttery, tender, perfectly spongy, and can stand up to any meal.
They’re also usually full of gluten. The structure provided by the gluten strands is usually what gives popovers their magical puffy texture. So I set out to try and make popovers that were gluten-free, but without sacrificing their signature texture or their eggy flavor. It took a few attempts, but now I have a perfect gluten-free popover recipe. Plus, they can be made dairy-free, too!
What You’ll Need
Make sure to check out the recipe card at the bottom of this article, as it has the exact quantities for all the ingredients.
- Milk – You can also use the unsweetened, unflavored dairy-free milk of your choice.
- Unsalted butter – You can also use the unsalted vegan butter of your choice.
- Kosher salt
- Gluten-free all-purpose flour blend
What is Gluten-Free All-Purpose Flour Blend?
It used to be that if you were gluten free, you had very limited options for baked goods. But gluten-free all-purpose flour blend has changed that. Gluten-free all-purpose flour blend is a mix of different non-wheat flours. The properties in the different flours used creates a product similar to regular all-purpose flour.
My favorite gluten-free all-purpose flour blend comes from King Arthur. Their blend is made up of white rice flour, whole grain brown rice flour, tapioca starch, and potato starch.
How to Make Gluten-Free Popovers
This popover recipe is very simple, and only takes 45 minutes to make.
Prep. Preheat the oven to 400F, and grease a 6-cup popover man with cooking spray. If you don’t have a popover pan, you can use a muffin tin.
Combine the wet ingredients. Add the eggs, milk, butter, and salt to a blender, and pulse until the mixture is completely smooth.
Add the flour. Pour the flour into the batter, and pulse until it is just combined. A few lumps should remain.
Pour. Pour the batter into the popover pan, filling each popover about two-thirds full.
Bake. Place your pan in the oven and bake for 25 minutes, then lower the temperature to 350F. Bake until the popovers are golden brown, puffy, and crispy on the outside, about 10-15 minutes.
Cool. Remove the popovers from the oven, poke a hole in the top of each, and let them cool in the pan for 5 minutes. Then serve!
Tips for Success
Here are some pointers to help you make the perfect gluten-free popovers.
- Use room temperature eggs. Take your eggs out of the fridge an hour or two before making this recipe, so they have time to come up to room temperature. Room temperature eggs mix better with other ingredients, creating a smoother popover batter.
- Don’t over mix the batter. Only blend the flour until it is just combined. If you blend the flour for too long, the batter will get dense, instead of being airy and pillowy.
- Serve hot. These popovers are best served straight from the pan after the 5 minute cooling period. Hot popovers have the most mouth-watering consistency.
How to Store Gluten-Free Popovers
While these gluten-free popovers are best served hot, they can be stored in an airtight container in the fridge for 3 days. Reheat them in the oven or a toaster oven.
Can This Recipe Be Frozen?
Yes! Individually wrap each popover in plastic wrap to limit freezer burn, then store in an airtight container for up to 2 months. You don’t need to thaw them, just reheat them in the oven or toaster oven.
Gluten-free popovers are fluffy, buttery, and will melt in your mouth. Plus, they only take 45 minutes to make!
- 4 large eggs room temperature
- 1 1/4 cups milk room temperature (or unsweetened, play vegan milk)
- 3 tablespoons unsalted butter melted (or melted vegan butter)
- 1 teaspoon kosher salt
- 1 cup gluten-free all-purpose flour blend
Preheat oven to 400°F. Grease a 6-cup popover pan or standard muffin tin with cooking spray.
In a blender, combine the eggs, milk, butter, and salt in a blender until totally smooth. Add the flour and pulse several times, until just combined and just a few small lumps remain. Scrape down the sides of the jar if necessary.
Pour the batter into the prepared pan, filling each cup about 2/3 way full.
Bake for 25 minutes, then reduce the oven to 350°F for 10-15 more minutes, until the popovers are golden brown and crisp on the exterior and puffy.
Remove from the oven and use a sharp knife to poke a small hole in each popover to let steam release. Cool in the pan for 5 minutes, then serve immediately.
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months. Reheat in the oven or the toaster oven.
Serving: 1popover | Calories: 105kcal | Carbohydrates: 0.5g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 503mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 355IU | Calcium: 83mg | Iron: 1mg