July 18, 2012

by Alyssa Rimmer

Perfect Gluten-Free Popovers

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I have had a love affair with popovers from the moment I first ate one. I don't remember when it was, but I can remember how buttery, soft, warm and completely delightful they were.

It was a new kind of dinner roll.

A dinner roll that could stand up to anything.

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In my house, popovers were always served next to potato cheddar soup. They are the perfect dunking vessel. Sopped up the soup like this was their sole purpose in life.

But there's something even more special about popovers. Popovers are simply glorious when spread with jam. Even better than their soup counterparts.

I've come to understand that jam and popovers are a match made in heaven.

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The beauty of popovers are their unique shape and the soft, spongy texture you uncover when you break them open. They're pillowy bites of buttery eggy goodness. Like savory muffins on steroids.

But {and this is a big but}, popovers rely heavily on gluten. The structure it provides is essential to the puffy goodness.

So when I set out to make these gluten-free {and mind you this is my second attempt, attempt #1 was downright awful}, I knew I needed to use a flour blend that would mimic the effects of the gluten. I decided to stick with a trusted friend, King Arthur Flour. Plus my utterly fabulous best friend, the Miss Glenna Morgan, was visiting and she is an expert baker. I had to take advantage of her expertise while I was lucky enough to have her {stay tuned for our other awesome gluten-free creation}.

King Arthur Flour make the best popover mix on earth {totally filled with gluten}, but amazing. Plus, I've had great success using their gluten-free flour blends. So I figured, stick with their proven recipe and make my version of their gluten-free blend.

The result? Absolutely perfect. Literally I wouldn't change a thing.

Another awesome recipe that proves eating gluten-free is so much better!

Facebook logoTwitter logoPinterest logoGluten-free Popovers Recipe | Queen of Quinoa

Gluten-Free Popovers

Another awesome recipe that proves eating gluten-free is so much better!
Prep Time 5 minutes
Cook Time 35 minutes
Rest 5 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 275kcal
Author Queen of Quinoa
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5 from 1 vote

Ingredients

Instructions

  • Preheat oven to 400 degrees F. Place a popover pan (or muffin tin), greased with coconut oil, in the oven to warm.
  • Whisk together the dry ingredients.
  • Blend the eggs, milk and butter in a blender on medium high speed.
  • Add the dry ingredients and blend on high until there are no lumps in the batter. You may need to scrape down the sides.
  • Pour the batter into the hot popover pan, filling cups about 2/3 way full.
  • Bake the popovers at 400 degrees F for 25 minutes, and turn down the heat to 350 degrees F for an additional 10 minutes.
  • Popovers should be golden brown, well puffed with a dry, crunchy exterior.
  • Cool in the popover pan for 5 minutes.
  • Enjoy smother in butter or jam {or dipped in a soup}!

Notes

gluten-free | dairy-free | sugar-free | nut-free | soy-free | yeast-free

Nutrition

Calories: 275kcal | Carbohydrates: 22g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 292mg | Potassium: 179mg | Vitamin A: 335IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 2.3mg

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17 comments

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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17 comments
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  1. 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!

  2. 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

  3. 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)

    • 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

  4. 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!!

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