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!
Servings: 12 popovers
Calories: 77kcal
Equipment
- Blender
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.
