Gluten-Free Popovers

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gluten free
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Hands-on time:
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Yield: 12 standard-size popovers

Recipe photo

These popovers are crisp on the outside, nicely moist within. Their crowned tops leave lots of room for melting butter and jam. And these popovers are so easy, you don't even need to use a mixer.

Gluten-Free Popovers

star rating (37) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 12 standard-size popovers
Published: 02/24/2010


  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/4 cups milk, slightly warm
  • 4 large eggs
  • 2 tablespoons butter, melted
  • *See recipe for this blend below.

Tips from our bakers

  • Gluten-free starches and flours tend to lump fairly easily. In recipes like popovers, with lots of liquid, this can be a challenge. Unlike pancakes, where small lumps disappear as the pancake cooks, these lumps can weigh popovers down. That's why a blender is so useful here. A blender works really well for regular all-purpose flour popovers, too, making their preparation a snap.
  • Note: 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


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

2) Popover batter is easiest made in a blender. Blend eggs, butter, and milk on medium speed in the blender until the mixture is uniform. Whisk the flour or flour blend in a bowl with the xanthan gum and salt. Spoon or pour the dry ingredients into the blender, then blend at medium-high speed until batter is smooth. A few tiny lumps are OK, but if you have more lumps than that, keep blending till they disappear.

3) If you don't have a blender, whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour or flour blend 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.

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

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

6) 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. 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.

Yield: 12 standard (muffin-sized) popovers.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1 popover, 56g Servings Per Batch: 12 Amount Per Serving: Calories: 103 Calories from Fat: 23 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 79mg Sodium: 84g Total Carbohydrate: 11g Dietary Fiber: 0g Sugars: 1g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/26/2015
  • Amy from Ann Arbor, MI
  • For many years, I made cream puffs for my dad's birthday. Now that he's gone, and a couple of us are GF, I needed a substitute for a memorial brunch. These came together perfectly. Were so easy and so delicious, and replaced the choux puffs perfectly. We'll definitely be having them again!
  • 04/05/2015
  • Miriam from Scottsdale, AZ
  • This is my go to recipe for Sunday brunch. It comes out perfect every time. I think this taste better than regular flour ones!
  • star rating 03/08/2015
  • from
  • star rating 12/27/2014
  • Marsha from Ellicott City
  • These are good but not great. I just couldn't get the crispy outside and big air pockets I get with my gluten-full popovers.
  • star rating 12/12/2014
  • Grnthmb55 from KAF Community
  • Excellent. Made these tonight with the King Arthur All Purpose Glutinous Free Flour which was given to me. I am all ready sold on the four.
  • star rating 12/03/2014
  • Tara from Valley Lee, MD
  • These were excellent! Even my gluten-lovin' husband enjoyed them! However, I did grease the muffin tins well, and they still stuck - not sure how to fix that.
    Popover success = hot oven + greased tin. You might check the oven rack position, baking them at a lower rack to see if that will help. Happy Baking! Irene@KAF
  • star rating 10/26/2014
  • member-nellyabc from KAF Community
  • I`m so disappointed, just bought the multi-purpose flour and has been the WORST inversion ever in my gluten free diet. I`ve tried 4 recipes and ALL went super doughy and gooey, ALL OF THEM. NEVER buying it again... and OBVIOUSLY NOT RECOMMENDABLE. So many people have loved this recipe; I'm so sorry it hasn't worked out for you! If you'd like to give us a call at the Baker's Hotline at 1-855-371-2253, we would love to help you through the baking problems. Laurie@KAF
  • star rating 08/06/2014
  • Cheri from Virginia
  • I've been making these for a couple of years now, but the other day I subbed in Expandex for part of the GF flour (I think I used 1/8 C Expandex) and went a bit heavy on the non-fat dried milk that I was subbing for the warm milk (with 1 1/4 Cups warm water). They were much better! They rose beautifully and weren't nearly as "doughy" inside. They were just like wheat popovers! They were even good leftover the next day . . . split open and toasted inside . . .
  • star rating 05/31/2014
  • from
  • star rating 04/13/2014
  • Laura from Uxbridge, MA
  • Perfect recipe! Everyone loves them, easy to put together, and they taste like popovers made with wheat flour! I'm thinking of making these for our Easter dinner this year. Would the popover turn out the same if I made the batter the night before and then baked them just before we eat? Thanks for all of your delectable, GF recipes! Keep them coming KAF! You guys rock!
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