What is a popover?
The popover, or in this case, the gluten-free popover, is an American version of Yorkshire pudding**** and similar batter puddings made in England since the 17th century.
Popovers are made from a thin, egg-based batter and cooked in greased popover pans or muffin tins. Popover pans have, taller straight-walled sides, rather than angled. They are called popovers because of the way that the batter rises up and “pops” over the top of the pan.
These gluten-free popovers can be served either sweet, topped with jam (and whipped cream if you want a real treat) or savory with butter alongside meat for lunch or dinner. You can also get creative, and stuff them with things like chicken salad or shrimp salad.
My favorite way to eat them is warm out of the oven with jam.
This recipe works great with most 1:1 gluten-free flour blends including either of my 1:1 copycat mixes.
If you are using Better Batter flour,* please see the notes section after the recipe.
Gluten-Free Popovers
Equipment
- blender
- sheet pan
- muffin pan or popover pan
Ingredients
- 4 large eggs, room temperature**
- 360 grams milk, lukewarm (skim, low-fat or full-fat)
- 1 teaspoon kosher salt***
- 190 grams 1:1 gluten-free flour blend*
- 45 grams unsalted butter, melted
Instructions
- Use a standard 12-cup metal muffin tin or a six-cup popover pan. Spray or grease the pan thoroughly, covering the area between the cups as well as the cups themselves.
- In your blender, combine the eggs, milk and salt; add the flour, blending until smooth.
- Add the melted butter at the end, blending until well combined.
- Put the batter into a pitcher or liquid measuring cup, and set aside for 30 minutes.
- Preheat the oven to 450 degrees. Position one rack on a lower shelf, and position another oven rack at the very top of the oven, then put a cookie sheet on it, to shield the popovers' tops from direct heat.
- Place the (empty) greased pan in the oven while it is heating up, so that the pan gets hot.
- When the oven is up to temperature, remove the hot pan and close the oven door.
- Pour the batter into the muffin cups, filling them about ⅔ to ¾ full.
- Place the pan on a lower shelf of the oven.
- Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350 degrees (without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown.
- If you are serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each to release steam and help prevent sogginess. Slip them out of the pan, and serve with butter or jam.
- If you want the popovers to hold their shape longer without deflating and settling as much, bake them five minutes longer (for a total of 40 minutes). This will make them a bit sturdier, and able to hold their 'popped' shape a bit longer.
I love popovers so was super happy to find this recipe. They are easy to make and the recipe works great. I used a popover pan and got plenty of lift. I have never liked popovers that are not freshly baked and warm and this is true also for this recipe, so be sure to try them warm from the oven!