Meaningful Eats
Gluten-Free Popovers
12 popovers
Golden-brown, light and airy gluten-free popovers — with just a few pantry staples, you won't believe how easy they are to make!These popovers are delicious smothered with butter right out of the oven!
Ingredients
- 4 large eggs at room temperature
- 1 1/4 cups (300ml) 2% milk at room temperature
- 3 tablespoons butter melted
- 2/3 cup (100g) gluten-free measure-for-measure flour
- 1/4 cup (30g) gluten-free oat flour
- 3/4 teaspoon kosher salt
Instructions
- Before you begin: Make sure your eggs and milk are at room temperature. I usually set my eggs in a bowl of hot water to bring them to room temperature quickly. You can also microwave the milk until it’s warm, but not hot.
- Preheat the oven to 450°F. Spray a 12-count petite popover pan with cooking spray. (Note: This recipe makes 12 petite popovers or 6 grand popovers. I like the way the petite popovers turn out best. You can use a standard 12-count muffin pan if you don’t have a popover pan.)
- Add the eggs, milk and butter to a blender jar. Pulse briefly a few times until smooth and combined. Don’t overmix! Add the gluten-free flour, oat flour, and salt. Pulse very briefly until just combined. Again, do not overmix.
- Pour the batter into the prepared pan, filling each cup about 2/3 full.
- Bake at 450°F 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.
- Remove the popovers from the oven and immediately poke a small hole in the side of each popover with a sharp knife. (This allows the steam to escape so the popovers don’t deflate.) Serve immediately.
Notes
Don't overmix! You want the milk, butter, and eggs to be incorporated without overworking them. Then just lightly mix in the flour and salt.
Leave the oven shut: This will help them bake up nice and fluffy. If you want to peek, just look at them with the oven light on and door shut.
Serve immediately: These are best piping hot, straight out of the oven. I love them smothered with butter!
No popover pan? No problem! You can easily make these in a regular muffin pan.
Dairy-free: Use almond milk and vegan butter. The popovers might not brown as much, but will still be delicious.
To Make-Ahead: Prep the batter up to 12 hours before baking, but wait to bake until you are ready to serve them! Pour the batter into the prepared pan, then cover with plastic wrap and refrigerate.
To Store: The popovers are best fresh out of the oven. If storing leftovers, let them cool completely on a wire rack, then store in an airtight container. They will last up to 2 days at room temperature.
To Freeze: Freezing them tends to change their texture so I don't recommend baking ahead and freezing the popovers.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 201mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 1mg