Popovers are one of our family’s favorites. I know a dozen popovers should leave leftovers for five people, but when they’re this good, seconds (or thirds) are inevitable.
Could you resist another one of these?
I’ve tried many gluten-free versions of classic popovers over the years. Some were fine, some were good, and a few were forgettable.
This one totally takes the cake.
There are a few extra steps compared with a standard recipe, but it only adds about ten minutes and the result is absolutely worth it. Whether this is your first time making popovers or you consider yourself a connoisseur, you’ll love these—and they’re gluten free without any noticeable difference in texture or flavor.
Gluten Free Popovers
Course: Gluten Free Bread Recipes
Ingredients
- ½ cup butter
- 1 cup milk (1% used)
- ¾ cup gluten free flour mix (Grandpa’s Kitchen recommended)
- 4 eggs
Equipment
- 12-cup muffin pan or popover pan
- 2-quart saucepan
- Wooden spoon
Method
- Preheat oven to 375°F (190°C).
- Generously grease the insides and top edges of 12 muffin cups or a popover pan.
- Melt the butter in a saucepan over medium heat.
- Add the milk and bring it just to a simmer—do not stir vigorously.
- Add the gluten free flour mix all at once, then beat quickly and thoroughly with a wooden spoon. Use some muscle and continue over medium heat until the mixture forms a ball and becomes fairly smooth; this takes one to two minutes.
- Remove from heat and let the dough cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the batter is smooth.
- Divide the batter evenly among the prepared cups. Bake for 20–25 minutes, until the popovers are very puffy and nicely browned. Serve immediately.
- Optional: drizzle with honey, dust with powdered sugar, serve with jam, or enjoy plain.
- Storage: keep in an airtight container or resealable bag at room temperature for 2–3 days, or refrigerate up to 5 days. Reheat in the microwave for 10–15 seconds at medium power.
Nutrition (per serving)
Notes
I recommend using Grandpa’s Kitchen, Cup4Cup, or Better Batter flour blends for best results with this recipe.
Tried this recipe?
Let us know how it turned out!