A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Popovers

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Popovers Recipe Gluten-Free Popovers Recipe

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.

View step-by-step
directions on our blog

Connect with us

At a glance

Prep
Bake
Total
Yield
12 standard-size popovers
Nutrition information

Ingredients

Choose your measure:

  • 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.

Instructions

  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.
  7. Yield: 12 standard (muffin-sized) popovers.
  8. *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.