October 14, 2022

by Alyssa

Gluten-Free Popovers

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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. 

A plate with five gluten-free popovers on it, with a butter knife on the plate, next to a kitchen towel

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 treats for breakfast with chia seed jam, or for dinner dunked in my 30-minute roasted broccoli soup.

All the ingredients for gluten-free popovers: a bowl of milk, a pourer of melted butter, a bowl of salt, a bowl of gluten-free all-purpose flour blend, and four raw eggs

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.

A side by side with an image of eggs, milk, butter, and salt in a blender, but not blended, next to an image of the ingredients blended together

Add the flour. Pour the flour into the batter, and pulse until it is just combined. A few lumps should remain. 

A side by side with an image of wet ingredients in a blender with a pile of flower on them, next to an image of the flour blended into the batter

Pour. Pour the batter into the popover pan, filling each popover about two-thirds full.

Close up of a jar pouring popover batter into a popover pan

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.

Overhead view of a six-popover pan, full of baked popovers

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. 
A gluten-free popover cut open, with a knob of butter on it, on a plate with a dirty butter knife

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

Gluten-free popovers are fluffy, buttery, and will melt in your mouth. Plus, they only take 45 minutes to make!
Prep Time 5 minutes
Cook Time 35 minutes
Rest 5 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 105kcal
Print Pin
Close up of a gluten-free popover still in the popover pan, with other popovers in the pan in the background
4.88 from 8 votes


  • 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

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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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  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)

  4. 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

  5. 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…



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