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. I put my 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.
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 gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
To prevent them 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 4 days in an air-tight container, or up to 4 months in the freezer.