Quick and Delicious Gluten Free Popovers {Dairy Free}

These are the fluffiest, lightest gluten free popovers ever! They’re seriously delicious and couldn’t be easier to make. Not kidding when I say the entire pan could be devoured within minutes of serving them!

Super versatile. Super easy and super buttery. These are just a few of the rave reviews of these popovers. Not to mention the crispy, golden brown exterior and filling-ready interior that’s just waiting for a generous dollop of jam or yummy butter. The recipe is dairy free and sugar free as written but you could easily use cow’s milk and butter if you can tolerate dairy.

I use a regular muffin pan in the recipe and, in my opinion, it works just as well as an actual popover pan. The rise may be a little lower than with a popover pan, but they are still high rising and taste amazing.

So what is a popover exactly?

A popover is a type of roll. Not your typical roll, but with a light and airy taste nonetheless. When it’s baked, it’ll be golden brown on the outside and hollow in the inside. It’s typically made with minimal ingredients and very little fuss. There’s usually 3 or 4 eggs (we use 4 here) and quite a bit of milk. The high egg content gives them their signature ‘pop’ when they bake.

Can I make the popovers with another type of flour mix?

Possibly, but I haven’t tested this popover recipe using another type of flour so I can’t be sure of the results. The flour mix used in this recipe, and in all my recipes that call for a gluten free flour mix, is here: Gluten free flour mix. It’s a homemade mix, made with rice flours, tapioca starch cornstarch and a bit of potato flour. And it works really well in this recipe and these biscuits and even this crescent roll recipe.

Can I make them with an egg substitute?

I would not recommend it. Eggs are an integral part of this recipe. In other recipes, like these lemon poppyseed muffins, substituting a chia egg or flax egg is pretty seamless. But this recipe needs eggs to rise and ‘pop’.

What do I serve these popovers with?

Serving popovers is the fun part – while butter is a go-to item, there are many delicious ways to serve them:

Strawberry jelly or jam
Grape jelly
Orange marmalade
Lemon curd
With a brush of olive oil and some sea salt
Olive oil and a sprinkling of Italian seasoning
Melted chocolate
Nutella
Sprinkling of powdered sugar
Fresh fruit

Enjoy them as sweet or savory!

What is the best way to store them?

The only downside with popovers is they are best served the same day/time they are made. I’ve frozen and defrosted them before and they just don’t taste the same. Sealing them well in a plastic bag will preserve them for a day or two, but ultimately they’re best served the same day.

How to Make Gluten Free Popovers

The ingredients

No long list here! The ingredients list is short and sweet.

Just some eggs, milk, flour, butter, salt and xanthan gum. Nothing too complicated.

But make sure the ingredients are at room temperature.

Warming tip for the eggs: Warm eggs quickly to room temperature by placing them in a bowl of warm water for about 5 minutes. Aim for warm, not hot water!

Mixing in the blender

After mixing the flour, xanthan gum and salt in a bowl, it’s time to pull out the sturdy blender and mix the rest of the ingredients. I love this type of blender, it's reliable and gets the job done. The blender makes it super easy to mix. Depending on what settings you have, it should only be about 10 -15 seconds to mix.

Portioning the batter in the muffin pan

Once all the flour is mixed in, the batter will still be very thin. Don’t let that consistency fool you, it’s supposed to be thin!

Using the blender container as a pour spout, pour the batter into your greased muffin pan, filling each cup about ⅔ of the way full. You may have a bit of batter left over, but it shouldn’t be much.

Tip for baking

The baking time and temperature for the popovers is important to take note of. Start the oven temperature at 400 F. The popovers will bake for 22 minutes at this temperature. Then, without taking them out, reduce the temperature to 350 F. Let them finish baking for 15 minutes until deep golden brown.

Immediately after baking, use a sharp knife and gently slice the top to allow the steam to escape.

Serve warm.

Quick & Easy Gluten Free Popovers {Dairy Free}

Easy to make and fun to serve, these gluten free popovers will disappear as fast as you set them down!

4.20 from 10 votes

Print Pin Rate

Course: Appetizer, bread, Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 37 minutes

Total Time: 47 minutes

Servings: 12 popovers

Calories: 77kcal

Author: Christine

Ingredients

• ▢ 140 g. gluten free flour mix about 1 cup
• ▢ ¼ tsp. xanthan gum
• ▢ ½ tsp. salt
• ▢ 4 large eggs room temperature
• ▢ 2 Tbsp. unsalted plant based butter melted
• ▢ 1 ¼ cup almond milk 70 - 80 F

Instructions

• Preheat oven to 400 F. Spray a 12 cup muffin pan with cooking spray. Set aside.
• In a medium bowl, mix together the flour mix, xanthan gum and salt. Set aside.
• In a blender, add the room temperature eggs, butter and almond milk. Blend on medium speed for about 10 seconds, until the mixture is smooth and well blended.
• Add the dry ingredients to the blender and blend the batter on medium speed for 15 seconds, until it’s a smooth batter. It will be very runny.
• Filling each muffin cup about ⅔ of the way full. The batter should be runny enough that you won’t need to scrape the blender.
• Bake for 22 minutes at 400 F. Then reduce the temperature to 350 F and bake for another 10 – 15 minutes, until they are deep, golden brown.
• Remove from the oven and set the pan on a wire rack.
• Using a sharp knife, stick each popover with the knife to release the steam.
• Remove the popovers from the pan and serve immediately.
• Serve with butter, jam, garlic butter, or just brush the tops with olive oil and a sprinkling of coarse salt.

Notes

• Make sure ingredients are at room temperature.
• Use a blender to mix the batter.
• The batter should fill each muffin cup about ⅔ full.
• Immediately after baking, gently slice the tops with a knife to release the steam. 
• Serve warm.

 

Nutrition

Calories: 77kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 153mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Calcium: 46mg | Iron: 1mg

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While you're here, check out these other gluten free recipes:

• Gluten Free Peach Cobbler
• Gluten Free Pumpernickel Bread
• Best Gluten Free Cinnamon Rolls
• Gluten Free Apple Muffins
• 10 Gluten Free Thickening Agents