Gluten Free Popovers That Actually Puff
A tall, hollow gluten-free popover that cracks open with a crisp shell and a soft, custardy center. This batter comes together in minutes, rests, and bakes up dramatic enough to rival any wheat version you remember.
What Makes These Popovers So Good
The batter gets a quick whisk, then a rest. That idle time lets the gluten-free flour hydrate fully, which matters more here than with wheat flour. The starch swells, the structure sets up, and you get high sides instead of a dense puck.
You end up with a deep golden crown, steam still curling from the hollow middle once you crack it open. A smear of salted butter right at the table is really all they need.
Ingredients
- 1 cup (140 g) gluten-free 1-to-1 flour blend: use one that lists xanthan gum on the label; it gives the batter lift and keeps the popovers from collapsing
- ½ tsp fine sea salt: rounds out the eggy flavor
- 3 large eggs, room temperature: cold eggs make a sluggish batter, so set them on the counter 30 minutes ahead
- 1 cup (240 ml) whole milk, room temperature: 2% works in a pinch, but whole milk delivers the richest center
- 2 tbsp unsalted butter, melted, plus 2 tsp for the pan: melted butter in the batter and a tiny bit of hot fat in each cup help the popovers release
Variations / Substitutions
- Dairy-free: use oat milk in place of dairy milk and swap the melted butter for a neutral vegan butter. The puff will be a touch less dramatic, but still decent.
- Herb and cheese: stir 1 tbsp finely chopped fresh rosemary and 2 tbsp grated Parmesan into the batter just before resting.
- Make them savory: add ¼ tsp garlic powder and a crack of black pepper to the dry mix, then serve alongside a bowl of soup.
- Sweeter take: whisk 1 tbsp granulated sugar into the flour and salt, then dust the finished popovers with cinnamon sugar.
Plain Gluten Free Yorkshire Puddings follow a similar idea but use beef drippings and a hotter pan.
How To Make Gluten Free Popovers
Step 1: Mix the Batter
Whisk 1 cup gluten-free flour and ½ tsp salt in a medium bowl. In a separate large measuring cup or bowl, whisk 3 eggs, 1 cup milk, and 2 tbsp melted butter until the mixture looks uniform and a little frothy, about 30 seconds of good whisking. Pour the wet mixture into the dry and whisk hard until you have a smooth, thin batter with no lumps, about 1 minute. A blender on medium speed for 15 seconds also does the job cleanly.
The batter will be looser than a pancake batter and should pour off a spoon in a steady ribbon. If it seems thick, add 1 extra tablespoon of milk.
Step 2: Rest and Heat the Pan
Pour the batter into a container with a spout or keep it in the bowl, cover, and let it rest on the counter for 30 minutes. Resting hydrates the gluten-free flour so the popovers can form a strong puffed shell. While the batter rests, position a rack in the lower third of your oven and preheat it to 425°F (220°C). Place a 6-cup popover pan or a standard 12-cup muffin tin on the rack to heat. Add ½ tsp of butter to each cup you will use (6 for a popover pan, 10 to 12 for a muffin tin) so the fat melts and heats.
You will know the pan is ready when the butter sizzles gently if you tilt the tin.
Step 3: Fill the Hot Pan
Take the hot pan from the oven and close the oven door behind you so the heat stays trapped. Working quickly, ladle the rested batter into the cups. Fill popover cups about halfway full, or muffin cups just over halfway. The batter should sizzle when it hits the hot butter. Get the pan back in the oven as fast as you safely can, in under a minute.
Step 4: Bake, Then Turn Out
Bake at 425°F (220°C) for 20 minutes. Do not open the oven door during that time or the popovers will fall. After 20 minutes, reduce the heat to 350°F (175°C) and bake for 10 to 15 minutes more, until the popovers are deeply browned and feel firm when you tap one. Remove the pan, and use a small offset spatula to lift each popover out while they are piping hot. Pile them into a basket and get them to the table right away, still steaming from their hollow cores.
A Few Notes Before You Start
- Don’t peek.: Losing oven heat even once during the first 20 minutes sabotages the rise. Use the oven light if your oven has one.
- Mix the batter just until smooth.: Overworking is barely a concern with gluten-free flour, but you still want to stop the moment it is lump-free.
- If the popovers sink after baking, poke a small slit in the side with a paring knife as soon as they come out to let steam escape. It helps them hold their shape.
- Muffin tins work fine, but the popovers may be smaller and have slightly less dramatic crowns. Grease only the cups you fill, and space the batter evenly.
Storing Leftovers
- Refrigerate: popovers are best fresh, but leftover ones keep in an airtight container for 1 day. They will soften, but a quick crisp-up helps.
- Reheat: place them in a 375°F (190°C) oven or toaster oven for 4 to 5 minutes. The outside crisps again and the inside warms through. Do not microwave them; they turn rubbery.
What Goes Well With Gluten Free Popovers
The hollow center begs for a pat of butter and a drizzle of honey or a spoonful of jam. As a side, they fit right next to a roast chicken, a slow-braised pot roast, or a thick bowl of tomato soup. The crisp, eggy shell soaks up broth without turning to mush.
Frequently Asked Questions
Can I make the batter the night before?
No, the rest is timed for 30 minutes. Longer rest can over-hydrate gluten-free flour and produce a heavy popover. If you want to get ahead, measure the dry ingredients and wet ingredients separately, then combine and rest just before baking.
Why are my popovers greasy on the bottom?
The cups likely had too much butter. You only need ½ teaspoon per cup. The batter displaces the fat, and any excess pools at the bottom. Drain the cups after melting if you suspect you added too much.
Can I use a blender instead of a whisk?
Yes. In fact, a quick 15-second whir on medium speed gives you a perfectly smooth batter. Pour the wet ingredients in first, then the dry, and blend just until combined.
Gluten Free Popovers Recipe
Ingredients
Method
- Whisk flour and salt in a bowl. In a separate bowl whisk eggs, milk, and 2 tbsp melted butter until frothy. Pour wet into dry and whisk smooth, about 1 minute.
- Rest the batter, covered, at room temperature for 30 minutes. Preheat oven to 425°F (220°C) with a 6-cup popover pan or muffin tin on the lower rack and ½ tsp butter in each cup you will use.
- Remove the hot pan, quickly ladle batter into the cups to fill halfway (popover pan) or slightly over halfway (muffin tin), and return the pan to the oven.
- Bake 20 minutes at 425°F (220°C) without opening the door, then lower to 350°F (175°C) and bake 10 to 15 minutes until deeply browned. Turn popovers out immediately and serve hot.
