By Wendy Stoltz / Last Modified On January 15, 2023
Try this easy recipe for Gluten Free Popovers! These are a delicious treat that the whole family will love, and a great change in pace from the typical dinner rolls they might be used to.
Gluten Free Popovers require just 5 ingredients, and they are the most delicious, light, fluffy, and buttery rolls.
GLUTEN FREE POPOVERS RECIPE
Popovers are really quite fun to make. They start off as a liquid batter, and then cook up in a muffin tin, rising up super tall and then settling back down.
This Gluten Free Popovers recipe creates rolls that are airy, flaky, a bit chewy, and completely delicious.
We have another tasty recipe that puffs up in the oven! Try making a Gluten Free Dutch Baby Pancake next.
WHY YOU'LL LOVE THIS POPOVERS RECIPE
- We've simplified it: Classic popovers require you to use a special popover pan. This one is made in a regular muffin tin because most of us don't own a popover pan! We also aren't preheating the pan or dealing with any hot oil. Instead of preheating, we are starting the popovers in a very hot oven in order to quickly build steam inside of them. The less complicated the better when it comes to gluten-free baking.
- 5 Ingredients: You probably already have everything you need to make this recipe. Gluten-free breads are easy to bake when you keep a simple pantry stocked with things like GF all-purpose flour, and some eggs, milk, and butter in the fridge.
INGREDIENTS IN GLUTEN FREE POPOVERS
All-Purpose Gluten Free Flour - We used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. I like this blend, made primarily from rice flour, for its ability to closely mimic regular wheat flour in baked goods. It also includes Xanthan gum, which is perfect for creating a gluten-like texture. My DIY Gluten Free Flour Blend also works well in this recipe.
Salt - Just a bit to season the popovers.
Milk - Regular whole milk is perfect, but you could also use 2%, or even plant-based milk such as almond milk or soy milk if you like. It's helpful if the milk is slightly warm. I usually microwave it for 30 seconds, or until it's just above body temperature.
Eggs - Eggs are an essential ingredient in popovers, and they are what allow the popovers to rise in the oven and have a custardy texture. Let your eggs to come to room temperature before making the popover batter. This makes it easier to get the batter super smooth.
Butter - Either salted or unsalted butter will work in this recipe. If you use salted butter, you may want to add a little less salt to the batter. Melt the butter before you start.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE POPOVERS
- Start by preheating the oven to 400°F/200°C, and greasing a metal muffin pan with nonstick spray, butter, or shortening. Then, in a large mixing bowl, whisk the flour and salt together. Whisking helps prevent any clumps or salty spots.
- Add in the lukewarm milk, melted butter, and eggs.
- Whisk until the batter is smooth and no clumps remain.
- Pour the batter into the prepared muffin tin's cavities, filling each ⅔ full. Bake as directed in the recipe card below. You'll bake them for part of the time at 400°F, and then reduce the oven temperature to 325° for the remaining time.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
To Store: Keep any leftover popovers in a zip-top bag or another airtight container for 1-2 days at room temperature. They really are best if served right away though!
Make Lighter Popovers: If you want crispier, lighter gluten-free popovers, replace ¼ cup of the gluten-free flour in the recipe with ¼ cup of cornstarch.
No Peeking: It's important to not open the oven while the popovers are baking. Keeping the oven temperature even throughout the baking time will produce the most steam inside of the popovers. Opening the door will disrupt the process and could ruin the gluten-free popovers altogether.
Use a Timer: It's very important to reduce the oven temperature after the first 20 minutes of bake time, so set a timer to remind yourself to do so!
Cool in the Pan: Don't try to remove the popovers from the pan right away. Give them 10-15 minutes to cool still in the pan. After that, they will be fully cooked and set, and easy to get out.
WORKING WITH GLUTEN FREE FLOUR
It's important to measure your gluten-free flour correctly to get great baking results.
The most accurate way to measure is by using a kitchen scale and weighing the flour blend. 1 ¼ cups of Bob's Red Mill 1:1 baking flour, as called for in this recipe, should weigh 185 grams.
Otherwise, take care not to compact the flour as you are measuring it. Rather than scooping into your flour container with a measuring cup, use a spoon to add flour to the cup, and then gently level the measuring cup using a flat knife.
Know your flours: Gluten-free baking can get complicated with the number of different types of gluten-free flours available! When possible, use the specific flour called for in a recipe. To learn more, check out our post on Gluten Free Flours. There we give you information on all the different flours, and an easy recipe for making your own blend from rice flour, tapioca flour, potato starch, and xanthan gum.
WHAT TO SERVE WITH GLUTEN FREE POPOVERS
Use popovers wherever you would typically serve dinner rolls or biscuits.
- Add butter, jam, or honey, and enjoy these for breakfast with a healthy pineapple spinach smoothie.
- Add popovers as a side dish when you make Gluten Free Beef Stew or Gluten Free Meatloaf.
- If you're serving Ham for a holiday meal, gluten-free popovers are the perfect thing to fill the breadbasket with.
- I love a roll or a popover with a hot bowl of soup. You should try my Gluten Free Tomato Soup or Instant Pot Broccoli Cheese Soup next.
CAN I MAKE THESE IN A POPOVER PAN?
If you have a popover pan, feel free! These special pans are designed specifically to bake popovers and have straight, tall sides so that the popovers can rise up extra tall. Muffin pan popovers aren't quite as impressive, but they work just the same and are delicious.
If you decide to use a popover pan, you'll need more batter per cavity, so expect to only make 6 rolls rather than 12.
DO I NEED TO PREHEAT THE PAN?
Many traditional recipes for popovers require you to preheat a popover pan with butter or oil in the cavities. I don't find it to be necessary, so I've left it out of my recipe. Starting with warm melted butter and warm milk gives you a head start on steam creation so make sure not to skip that part. These gluten-free popovers made in a muffin tin rise up enough without any preheating.
CAN I USE A SILICONE PAN?
A silicone muffin pan will not allow the batter to flow upwards the same way that a greased metal tin does. Don't try to make popovers in anything but a metal pan.
WHAT IS THE BEST GLUTEN FREE FLOUR FOR POPOVERS?
I've only made these using Bob’s Red Mill 1:1 Gluten-Free Flour Blend and my Homemade Gluten Free Flour Blend, so I can't say if others will work. Please leave a comment if you try this recipe with another type of flour so we can all learn from your experiment.
WHY ARE MY POPOVERS HOLLOW?
This is normal! If your popovers are hollow in the middle, it just means that you made them correctly. When the batter is cooked, steam is produced inside of the rolls, creating the delicate yet creamy texture inside, and leaving space where the steam was.
HOW DO I MAKE A GLUTEN FREE YORKSHIRE PUDDING?
A traditional British food, Yorkshire Pudding is just about identical to a popover. They are often made using beef fat to grease the pan and served with hearty dinners like pot roast with gravy. This recipe is a perfect replacement for Yorkshire puddings, and I recommend using the cornstarch tip that I gave above to make them extra crisp.
Did you make this Gluten Free Popovers Recipe? Please leave a comment letting me know what you thought!
- 1 ¼ cup all purpose gluten free flour (we used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- ¾ teaspoon salt
- 1 ¼ cups of milk, slightly warm
- 4 large eggs
- 2 tablespoons butter, melted
- Pre-heat oven to 400°F. Grease a metal muffin pan; set aside.
- In a large mixing bowl, whisk the flour and salt together.
- Add in the milk, eggs, and melted butter, and whisk until the batter is smooth and no clumps remain.
- Pour the batter into the muffin tin's spaces, filling each ⅔ full.
- Bake for 20 minutes, then reduce the oven temperature to 325°F, and bake for an additional 15 minutes or until the popovers are a medium to dark brown, and are cooked through.
- Remove the pan from the oven and allow the popovers to cool for 10-15 minutes, before removing from the pan.
- This recipe works best using either Bob's Red Mill 1-to-1 Gluten Free Baking Flour, or our homemade gluten-free flour blend.
- You can substitute ¼ cup of the gluten-free flour with cornstarch for a lighter, crispier popover.
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 69mgSodium: 183mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.