Gluten-Free Popovers
If you eat gluten-free, you’ll want to have this popover recipe in your back pocket! A popover is kind of like a dinner roll, but on the inside it’s light and custardy.
Popovers are great on their own for breakfast or as a side for many other meals. Anytime you’re wanting something bready and delicious, popovers are a great option! You also might like these gluten-free biscuits.
This recipe is made with pantry staples you probably already have on hand. I use a good quality gluten-free 1:1 baking flour in place of traditional flour. I also like to bake these in a popover pan. However, if you don’t have a popover pan you can easily use a standard muffin pan.
No popover pan? No problem! You can easily make these in a regular muffin pan.
How to Make Popovers
- Start by warming your eggs. I can never remember to set eggs out so they come to room temperature ahead of time. So here’s a trick to warm them up quickly! Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
- Once the eggs are warm, crack them into a large measuring cup (this makes it easy to pour the batter into the pan). Whisk in the milk until the eggs are totally combined.
- Lightly mix in the flour and salt. Then add the butter and whisk just a bit more.
- Pour the batter into a lightly greased popover pan – then bake!
Tips for Perfect Popovers
- Don’t overmix the batter! You want the milk and eggs to be totally incorporated, but just lightly mix in the flour, salt and butter.
- Leave the oven shut the whole time the popovers are baking. This will help them bake up nice and fluffy. If you want to peak, just look at them with the oven light on and door shut. 😉
- Serve the popovers right away. These are best piping hot, straight out of the oven. I love them smothered with butter!
Can I make these dairy-free?
Yes! You can easily make these popovers dairy-free. Swap out the milk with almond milk and the butter with vegan butter. The popovers might not brown as much, but will still be delicious.
More Gluten-Free Breakfast Recipes:
Gluten-Free Pancakes – Our very favorite recipe. We make these once a week!
Gluten-Free Breakfast Bowls – A great make-ahead option.
Banana Egg Oat Pancakes – Another easy recipe made with pantry staples.
Gluten-Free Popovers
Ingredients
- 4 large eggs
- 1 1/4 cups milk slightly warm
- 1 cup gluten-free 1:1 baking flour
- 3/4 teaspoon salt
- 3 tablespoons butter melted
Instructions
- Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
- Preheat the oven to 450°F. Grease a 12-cup muffin pan or a popover pan with cooking spray.
- Pour the water off the eggs. Crack the eggs into a large measuring cup (for easy pouring!) or medium bowl then add the milk. Whisk the eggs and milk together until totally combined. Add the flour and salt and whisk until just combined. Lightly whisk in the butter.
- Pour the batter into the prepared pan, filling each cup about 2/3 full.
- Bake for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 10-15 minutes, until the popovers are deep brown.
- Serve immediately (smothered with butter) and enjoy!
Notes
- Don't overmix the batter! You want the milk and eggs to be totally incorporated, but just lightly mix in the flour, salt and butter.
- Leave the oven shut the whole time the popovers are baking. This will help them bake up nice and fluffy. If you want to peak, just look at them with the oven light on and door shut. 😉
- Serve the popovers right away. These are best piping hot, straight out of the oven. I love them smothered with butter!
Love your recipe ❣️❣️ I made these yesterday and forgot to take a photo before we ate them. I filled the sprayed popover cups to slightly less than half full and they turned out great. I put the room temp eggs and room temp milk into my blender, blended, and added the remaining ingredients, and blended for 2-3 seconds. I let the mix rest 10 and poured into the sprayed cups. Easy.
Hooray! I’m so glad they turned out for you. Thanks for the comment 🙂
This looks amazing, I think it’ll be a great item for Mother’s Day coming up ! I’m wondering if you -or anyone else – has had success with Bob Red Mill’s GF 1:1 baking flour? Thanks in advance!
Yes! These work great with Bob Red Mill’s GF 1:1 baking flour! I hope you enjoy them 🙂
Hi Erin,
I loved the popovers, however, if you fill the cups with 2/3 cup of batter, it only fills a tin of 6, not 12.
I put 1/3 cup in each using the 12 cup tin and I ended up with only 9 tiny popovers. Should your recipe be doubled?
I made these this morning using gluten free oat flour. They are so good.
I’m so glad they turned out for you! 🙂
Hi. Can you make these without egg and use egg substitute?
Thanks
Unfortunately the eggs are very important for this recipe! Sorry about that!
These are DREAMY! I love the warm and soft texture. Mhmm so good. Do yourself a favor and make these.
I made these for breakfast this morning with Arrowhead Mills GF blend. They are very similar to the popovers I remember as a kid. These will be great with Thanksgiving dinner. Thanks for the recipe!
Glad they turned out for you!
Have you tried making these with almond/coconut flour? Because I'm tolerant of gluten, should I just use regular white or wheat flour?