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Gluten-Free Popovers

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

Gluten-Free Popovers

Course: Bread, Breakfast, brunch, Side Dish
Cuisine: American, English, gluten free
Keyword: Gluten Free, popovers, yorkshire pudding
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 89 kcal
Author: Alina Eisenhauer


  • 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


  1. 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.

  2. In your blender, combine the eggs, milk and salt; add the flour, blending until smooth.

  3. Add the melted butter at the end, blending until well combined.

  4. Put the batter into a pitcher or liquid measuring cup, and set aside for 30 minutes.

  5. 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.

  6. Place the (empty) greased pan in the oven while it is heating up, so that the pan gets hot.

  7. When the oven is up to temperature, remove the hot pan and close the oven door.

  8. Pour the batter into the muffin cups, filling them about ⅔ to ¾ full.

  9. Place the pan on a lower shelf of the oven.

  10. 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.

  11. 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.

  12. 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.

Recipe Notes

*Flour: If you are using Better Batter flour, increase the milk by 180 grams.

**Eggs: If your eggs are not room temperature, put them in a bowl of very warm water for 1o minutes.

***Salt: If using table salt, cut back to half a teaspoon.

****To make Yorkshire Pudding: Replace the butter with beef drippings, and grease your pans with beef drippings.

Nutrition Facts
Gluten-Free Popovers
Amount Per Serving (1 g)
Calories 89 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 209mg9%
Potassium 43mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 126IU3%
Vitamin C 0.1mg0%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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