If you love light and fluffy popovers, wait until you try my new gluten-free popover recipe. These popovers rise up and fill with air, adding so much lightness! Serve them with butter or jam! Make a batch in under 30 minutes!
One bite and you will be hooked. These popovers are full of perfect baked in air bubbles! This recipe is loosely based on my Gluten Free Pumpkin Spice Popovers. These popovers were a huge hit over the fall and winter holidays, but I wanted a good base popover recipe to use all year long.
If you have been looking for a new, easy recipe, you need to try these gluten-free popovers! If you love to bake bread and rolls, check out all of my incredible gluten-free bread recipes!
What sets my recipe apart:
Allergen Information:
These homemade popovers are gluten-free, nut-free, soy-free, and oat-free. Make these popovers dairy-free by using plant-based butter and unflavored non-dairy milk.
Super yummy! Thank you for sharing!! Definitely will be making these again for thanksgiving!!”
mcKenzie T., PInterest comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flour blends.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add ¾ teaspoon. Having a binder is very important because it holds your baked goods together. Read more about How Binders Work In Gluten-Free Baking for more information.
- Butter – Use unsalted butter or salted butter. If you use salted butter, you may want to adjust how much salt is added.
- Milk – I used whole milk to test this recipe. Several readers let me know that non-dairy milk works well.
- Eggs – (Not pictured above.) You need four eggs. Note that if you use free-range organic eggs, the yolks are often more orange, which will make your popovers more yellow in color.
If you love to bake, you will also want to try my delicious buttery Gluten Free Crescent Rolls recipe!
Step-By-Step Photos and Directions:
Preheat your oven to 425º F. You won’t bake the popovers at this temperature the whole time, but you want the oven to be very hot for the first 10 minutes of baking. Put the empty popover pan in the oven while it heats up so it is nice and hot.
Step 1: Add your dry ingredients, including the flour, salt, and sugar, and whisk to blend them in a large
Step 2: Add the wet ingredients and whisk to blend in a separate bowl. Ensure your butter isn’t too hot when adding the eggs. I like to melt the butter, then whisk in the milk to cool it down. I then whisk in the eggs.
Step 3: Pour the wet ingredients into the dry ingredients and mix the batter. You can also use a mixer to mix all of the ingredients if you prefer. This is good to prevent lumps! However, you can’t overmix this batter, so a blender or stand mixer with a whisk attachment is a good way to do so.
📢 Sandi says: Notice how thin my popover batter is! Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your batter is too thick, add more liquids. If your popover batter is too thick, they won’t puff up! Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Put on oven mitts and remove the hot popover pan from the oven. Quickly add a tiny dab of butter into each cup OR spray each popover cup with a non-stick spray. Fill each popover tin ⅔ full with batter.
Step 5: Quickly put the pan into the oven. Bake at 425º F for 20 minutes, then reduce the temperature to 350º F for 10 minutes. Your popovers will be a light golden brown when they are finished baking.
How to prevent popovers from deflating:
- Do not open the oven door during baking time! Doing so will cause your popovers to deflate.
- When you take them out of the oven, quickly poke a hole in the side of each popover using a toothpick or sharp knife.
How to make gluten-free popovers without a special pan:
If you don’t have a popover pan, don’t worry! A popover pan isn’t necessary to make popovers!! Many of my readers make my popovers in a muffin pan. The popovers won’t get as tall, but the bubbly fluffiness will remain there! You will also love making my easy Gluten Free Dinner Rolls recipe.
Storage/Freezing:
Store leftover gluten-free popovers in an airtight container. They will keep fresh for up to 3 days. Gluten-free tends to spoil quicker so if you don’t eat them quickly, I recommend freezing the popovers. Let the popovers cool to room temperature, then place them in a freezer-safe zipper bag. Squeeze out the extra air and seal the bag.
Frequently Asked Questions:
Although they are almost identical in batter, a true Yorkshire pudding is baked in beef drippings.
Heat is what will make your popovers really rise. The heat makes steam, which puffs popovers up high while baking.
There are a few reasons your popovers may not have risen. First, your oven, as well as your popover pan, must be hot.
Letting the batter rest is optional in this recipe and really depends on the flour blend you use. Blends with a lot of rice flour or brands that don’t mill their rice flour extra fine are prone to have some grit. I recommend letting the batter rest for 15 minutes if you think your baked goods are gritty. This will allow the rice flour to soften.
More Gluten-Free Bread Recipes:
- The Best Gluten-Free Biscuits
- Easy Gluten-Free Breadsticks
- Gluten-Free Bread Machine Bread
- Fluffy Gluten-Free Brioche
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Quick and Easy Gluten Free Popovers
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ⅛ teaspoon salt
- 1 tablespoon cane sugar
- 2 tablespoons unsalted butter melted
- 4 large eggs
- 1 cup milk or non-dairy milk
Instructions
- Preheat your oven to 425º F. You won't bake the popovers at this temperature the whole time, but you want the oven to be very hot for the first 10 minutes of baking. Put the empty popover pan in the oven while it is heating up.
- In a large bowl, add your dry ingredients and whisk to blend them together. You can also sift them together if you prefer.
- In a smaller bowl, add the wet ingredients and whisk to blend. Make sure your butter isn't too hot when you are adding the eggs. I like to melt the butter, then whisk in the milk to cool it down. I then whisk in the eggs.
- Pour the wet ingredients into the dry ingredients and mix the batter.
- Remove the popover pan from the oven. Add a tiny dab of butter into each cup OR spray each popover cup with a non-stick spray. Fill each popover tin ⅔ full with batter.
- Quickly put the pan into the oven. Bake at 425º F for 20 minutes, then reduce the temperature to 350º F for 10 minutes. Do NOT open the oven door during baking time. This will cause your popovers to deflate.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan gum – If your blend doesn’t have a binder included, add ¾ a teaspoon of xanthan or guar gum..
- To make this recipe dairy-free, substitute the butter for vegan butter and unflavored non-dairy milk.
- To prevent the popovers from deflating when you take them out of the oven, quickly poke a hole in the side of each popover when you take them out of the oven. You can use a toothpick or sharp knifepoint.
- These popovers will keep up to 3 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I made this this morning. Instructions were clear and concise. I used Cup 4 Cup. The popovers came out nicely browned and SO fluffy inside. I am not a confident GF baker, but this recipe definitely upped my game. Thank You.
I am so glad you enjoyed these. I am excited that your confidence as a baker is improving! Thank you.
This is my review! It was a hit! I used GF Namaste flour from Costco and it worked perfectly fine. No issues! I doubled the recipe and it turned out great! It made 16 popovers, but I am fairly sure I could have made 18-20 in total. I did past 2/3 each muffin tin in the first batch – oopsies! I am married and have two toddlers, ages 3 and 4. We all loved it! Thank you for sharing this simple and delicious recipe!
Also a personal tip: I would recommend using spray vs butter. The spray is quick and easy to distribute vs butter. So your able to coat them all well vs butter. Because of the rush to get it greased, my first batch stuck to the pan due to not buttering it well enough. my second batch popped out very easily due to using spray! So I personally would recommend spray – but to each their own! 🙂 It was all incredibly delicious overall!
I am so glad everyone loved them, Julia. Thank you so much for coming back to let me know :-).
Can I use a mini muffin pan?
Hi Marie, you can use a muffin pan. I talk about how to use it in my post.
I loved how easy these were to make as a dinner roll. So light and fluffy. The perfect accompaniment to our chicken and gravy meal.
Chicken and gravy with popovers sounds delicious!
I love popovers but my daughter is recently gluten free. These look amazing and I can’t wait to make for her! Thanks for another great recipe!
I am so glad she will get her popovers too!