Amazing Popovers – Easy and Gluten Free

**Revised/simplified 11/24/2014**

Every Thanksgiving, my oldest son requests these amazing gluten free popovers.

The popovers in this picture were made with  King Arthur’s Gluten Free Multi-Purpose Flour, If you can’t find King Arthur GF Flour, the blend is rice flour, tapioca starch, potato starch and brown rice flour.  There are many gluten free flour blends on the market today that contain these ingredients.

This is a very simple recipe. Blend the ingredients in a blender and pour into pan. 

The pans are preheated. Then you pour into the hot pan. Bake.

If you haven’t made something like this before…take note. They’re “popovers” because they fill with air and rise with the heat.

After 20 minutes of baking, slit each popover at the top to allow  the air to escape so they will maintain their shape after baking. Continue to bake 5-10 more minutes until they are golden brown.

These are delicious served plain, dipped in gravy or smothered in butter. (I know, that’s “bad” but it’s so good.)

*You will need a popover pan (very deep muffin pan) for this to work properly. I got mine for about $16 at Bed, Bath and Beyond, but they’re sold anywhere they sell cooking/bakeware.

Amazing Popovers - Easy and Gluten Free

Servings
6 popovers

Ingredients

gluten free popovers
  • 4 large eggs
  • 3 Tbsp melted butter
  • 3/4 cup King Arthur Gluten Free Multi-Purpose Flour
  • 1/4 cup corn starch
  • 1/4 tsp xanthan gum
  • 1/2 tsp table salt
  • 1 1/4 cup lukewarm milk

Directions

  • Preheat the oven to 400 deg F. Grease a 6-cup popover pan.
  • Put all of the ingredients in a blender and blend for 30 seconds or until smooth.
  • Preheat the popovers pan for 5 minutes. "Caution: Hot" Then using a potholder, set the pan on the stove and fill each cup 2/3 full.
  • After 20 minutes of baking, slit each popover at the top to allow the air to escape so they will maintain their shape after baking. Continue to bake 5-10 more minutes until they are golden brown.
  • Let them stand for 5 minutes and then serve immediately.
Prep Time: 10 - 15 Minutes
Cook Time: 40 - 45 Minutes
Total Time: 50 - 1 Hour
2 Comments and 2 Replies
    • pat whitley
    • 03.20.2013

    i’ve made the k.a. recipe before, and didn’t like it….p.o. stuck to the pan….maybe i’ll try your recipe. think you forgot to put a “/” in salt measurement….i know you did not mean “12 tsp.”

    Reply

    • Fixed! Thanks. I hope you like these. We love them. No problem with them sticking to the side.

      • pat whitley
      • 03.21.2013

      THANK YOU for your reply….you’ll laugh, but i was SO intent about trying this recipe, i FORGOT the salt!

      i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions.

      i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don’t know why, but when this happens, it makes the popovers more dense & not with “nooks/crannies” like a typical popover. however, TASTE was GOOD.

      i have read where you put a small, sharp knife in to let the steam out after baking. i don’t like to change a recipe too much before i use it. i took a picture (don’t know how to send this to you) of the deflation….should have taken it first with the height, but forgot.

      thanks, again
      pat

    • Rachel
    • 09.09.2015

    I made these for my gluten free son exactly as the recipe for ingredients but without slitting them and they were amazing. They puffed up, kept their shape and were almost indistinguishable from regular popovers which is important to get them past the rest of the family . Great recipe, thank you!

    Reply

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