Gluten-Free Popovers Recipe

4.50 from 2 votes

This easy gluten-free popovers recipe uses simple ingredients like gluten-free flour, eggs, and milk. Crisp and buttery with a soft center!

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Keyword: gluten-free popovers

Servings: standard-size popovers

1 cup gluten-free all-purpose flour use a 1:1 flour blend
¾ teaspoon fine sea salt
¼ teaspoon xanthan gum
3 large eggs room temperature
1 cup whole milk room temperature
3 tablespoons unsalted butter (plus extra for greasing the pan) melted and cooled

Grease a 6-cavity standard popover pan with butter. Preheat the oven to 425F.
In a small bowl, whisk together the gluten-free flour, salt, and xanthan gum.
In a blender, combine the eggs, milk, and melted unsalted butter. Blend to combine for 10 seconds. Add the flour mixture and blend for 10-15 seconds, until everything is well blended, and no lumps remain.
Divide the batter into the greased pan cavities, filling each ⅔ full. Bake for 25 minutes at 425F. Without opening the oven, reduce the temperature to 350F and bake for an additional 15 minutes.
Remove the pan from the oven and poke the top of each popover with a small knife or skewer to release the steam. Serve hot.

You can use an alternative milk, like almond milk, if desired.
Use the spoon & level method to measure your gluten-free flour. Spoon the flour into your measuring cups and level it off with a knife.
To Store: Refrigerate in an airtight container for up to 3-4 days.
To Freeze: Store in a freezer-safe container for up to 2 months. Let thaw in the refrigerator overnight before reheating.
To Reheat: Warm in a 350F oven for 10 minutes. Cover with foil if you don't want them to brown further.
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