Gluten-Free Popovers: Only 6 ingredients, no mixer required!

There’s something so comforting about the perfect popover, don’t you think?

Popovers have always been a personal favorite of mine, but I haven’t had one since I started eating gluten-free over seven years ago. Why? Because I never had a recipe that yielded a light and tender popover with a soft inside and crispy outside. Until now, that is.

Enter our amazing gluten-free popover recipe! Just another shining example of how much our bakers here at King Arthur Flour care about giving our gluten-free readers recipes that are equally (and arguably sometimes even better!) than their gluten-filled counterparts.

These Gluten-Free Popovers are a cinch and taste just as delicious as traditional popovers. Click To Tweet

With their soft, eggy interior and crisp exterior, they’re the perfect vehicle for all your favorite spreads.

Now, let’s see how to make them!

Gluten-Free Popovers

Preheat the oven to 400°F. Grease a 12-cup popover pan or standard muffin pan.

How to make Gluten-Free Popovers in the blender!

Popover batter is easiest made in a blender. Begin by putting these into your blender jar:

4 large eggs
1 1/4 cups slightly warmed milk
2 tablespoons melted butter

Blend on medium speed until the mixture is uniform.

Then whisk together:

1 cup King Arthur Gluten-Free Multi-Purpose Flour
1/4 teaspoon xanthan gum
1/2 teaspoon salt

Add the dry ingredients to the blender, then blend at medium-high speed until the batter is smooth. A few tiny lumps are OK, but if you have more lumps than that, keep blending until they disappear.

Note: If you don’t have a blender, whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the gluten-free flour with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter. If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve.

How to make gluten-free popovers in the blender!

Pour the batter into the prepared pan, filling each cup about 2/3 full.

Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are golden brown.

Perfect gluten-free popovers from @kingarthurflour

Remove from the oven, prick the side of each popover with a sharp knife to let the steam out, and let popovers rest for 5 minutes to finish setting. (Don’t worry if they deflate a little. That’s normal.) Remove from the pan, and serve immediately. Or, to keep them crisp longer, allow them to sit in the turned-off oven for 10 to 15 minutes before serving.

Perfect gluten-free popovers from @kingarthurflour

Popovers can really be served with anything!

We love our herbed butter, cranberry butter, or this blueberry butter for which we used the same method as the cranberry butter recipe but used 1/4 cup of blueberry jam instead of the cranberry sauce.

But no matter what you choose, we’re positive you’ll adore these gluten-free popovers!

Perfect gluten-free popovers from @kingarthurflourPlease bake, taste, and enjoy our recipe for Gluten-Free Popovers. Or print the recipe here to save it for later!

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Donna Block

    Thank you so much for including a gluten free recipe in your Sunday Roundup. Can’t wait to make these popovers!

    Donna Block

    Reply
    1. The Baker's Hotline

      Cheri, our note on the recipe under “tips from our bakers” can be of help here: “For a dairy-free version of these popovers, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. The popovers won’t “pop;” they’ll look like flat muffins. But they’ll still taste good”. Mollie@KAF

    1. PJ Hamel

      I do believe that might work, Rita. The batter is right; it’s just a question of, would a cake pan provide enough support for the batter to rise? I say give it a try, and let us know how it goes! PJH

    1. The Baker's Hotline

      Hi Jennifer, we’ve included a tip from our bakers on the recipe page itself that addresses just this question. While you can use margarine instead of butter; and soy milk, almond milk, or rice milk in place of the milk, “the popovers won’t ‘pop;’ they’ll look like flat muffins. But they’ll still taste good”. Mollie@KAF

  2. Marsha

    I concur with Ms. Block’s comment! Thanks for including GF recipe in Sunday’s Roundup! Wishing and waiting for more… I will most definitely be making these this Memorial Day Weekend!!

    Reply

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