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!
You can serve these fluffy popovers for breakfast with chia seed jam, or for dinner next to Instant Pot spaghetti, or dunked in my creamy broccoli soup.
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.
- Eggs
- 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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
The recipe on the KA site uses xanthan gum. Just checking that you don’t use a flour with it for this recipe. I made them in muffin tins and with xanthan gum and they didn’t rise. Was it the pan or the gum? Thanks so much
Hello! I have been making these popovers every year for Thanksgiving and Easter; it has become such a tradition that my 10 year old niece requests them of me with a lot of enthusiasm at those holidays! You really have this recipe perfected. Prior to last year there was included, a recipe for a gluten free blend with weight measurements of various flours. Is that recipe still available?
This is the first time I’ve successfully made popovers, and surprising because I’ve never tried gluten free popovers before. I lightly greased with avocado oil, the eggs weren’t quite room temp., and used I a stand mixer with the whisk setting. Otherwise, followed to a T and they were perfect.
These popovers were very good! I used King Arthur 1:1 flour.
Exactly the texture I was hoping for. They were just a bit too salty for my taste, so I will lower the salt next time to 3/4 tsp and see how that turns out. Thanks for the recipe!
I used to make your popovers every year for Thanksgiving, but there was a specific flour blend by weight in the ingredients. How may I find those flours and measurements again? Not all blends are created equal, and that one was absolutely perfect!
i would really like to try your quinoa popovers but you didn’t give the ounces of quinoa to use. please e-mail me ay od****@*ol.com. Thanks Penny
There’s no quinoa in this recipe!
When you substitute the KAF flour for your mix, it is a straight 1:1, at about 5.5 ounces of KAF mix?
It should be, yes! But they also have a recipe for GF popovers 🙂
QoQ; I was pleased to see your recipe with fabulous pictures as I’ve had many failures since using gluten free flours and made too many popovers that look like pancakes. I made your recipe to the letter (but substituted raw milk instead of coconut milk). They puffed up but the middle collapsed so only puffy around the edges. What went wrong? Any suggestions? Thank you!
Do you have an oven thermometer? Your oven might not be calibrated correctly and the temp can really affect popovers. Since it’s all abou the steam, the oven needs to be super high and then turned down. I have a feeling this might be it, but I’ll keep thinking!
I made these for Christmas and they are AMAZING! So glad I found this recipe. For variety I added pepper and chives for a savory option. Yummy, yummy, yummy!
That sounds wonderful!! I’m definitely going to have to try that with my next batch. So glad they worked out for you and I hope you had a very merry Christmas! xx Alyssa
Dang those look good. Wonder if they can be made with the Egg Replacer?? Maybe I will try when it cools off enough to start baking again. (no AC just window units so don’t bake in summer)
These look amazing!!! I can’t wait to try these!!!
Thank you Heather!
King Arthur has a gf all purpose flour blend. Would that work as a substitute for the individual flours?
Jennifer, yes absolutely! In their recipe they recommend using a brown rice flour blend, but I actually just recreated their all purpose mix because it has white rice flour (which helps these babies stick together and support the puff). Let me know if you try them! xo
Alyssa these look absolutely perfect!! Congrats!!
Thank you Jenn! xo
yes yes yes! as someone who eats their weight in gluten-loaded baked goods on a daily basis, i can attest that these gluten-free popovers were the bomb diggity! nice work, bestie! i only wish that we could’ve somehow captured the smell of these pups baking….
xoxo gb
ps, thanks for the shout, love! :o)
I have to give you most of the credit for this recipe. without your bakers brain, I don’t think these would have turned out as perfectly. If only this could be an everyday occurrence…
xoxoxo!!