Recipe: Gluten Free Popovers
This recipe is from my Dec. 2021 blog post: Gluten Free Winter Lunch. Click here to read the full post…
Gluten Free Popovers
This popover recipe uses gluten free flour. If you’re not concerned with gluten, it can also be made with regular flour.
- Yield: 6-8 popovers 1x
- Category: Bread
- Method: Bake
- Cuisine: French/American
- Diet: Gluten Free
Ingredients
Scale
3/4 C whole milk
2 eggs
1/2 t salt
3/4 C gluten free flour (I like Renewal Mills 1:1 Gluten Free Flour)
2 T butter, melted
2 T butter
Instructions
- In the bowl of a blender combine the milk and eggs, blend until combined. Add the salt, flour, and melted butter and blend until the batter is smooth and silky.
- Let rest at room temperature for at least an hour before baking.
- Heat oven to 400F
- Cut the butter into 6-8 pieces and place a piece of butter in 6 popovers or 8 wells of a muffin tin. Place the pan in the oven to melt the butter, remove from the oven and scoop the batter into the pans, about 2/3 full in a popover pan, and about 1/2 full in a cupcake tin.
- Place in the oven for 15 minutes, reduce the oven to 375F and bake for an additional 10-15 minutes. Do not open the oven door for at least 20 minutes of the bake time, this will cause the popovers to deflate! After 20 minutes quickly peek to see if they are golden. Once golden (total bake time is typically 25-30 minutes), remove from the oven and serve immediately with herb butter, or regular butter, or serve for breakfast with butter and jam.
Notes
Popovers work best in a popover pan. You can use a muffin tin, they just won’t look as dramatic! This recipe makes 6 popovers in a popover pan and 8 in a muffin tin.
