Instructions

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  1. Preheat the oven to 400°F. Grease a standard popover pan, a mini popover pan, or a standard muffin pan.

  2. Popover batter is easiest made in a blender. Blend eggs, butter, and milk on medium speed in the blender until the mixture is uniform. Whisk the flour in a bowl with the xanthan gum and salt. Spoon or pour the dry ingredients into the blender, then blend at medium-high speed until batter is smooth. A few tiny lumps are OK, but if you have more lumps than that, keep blending till they disappear.

  3. If you don't have a blender, whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter. If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve.

  4. Pour the batter into the prepared pan, filling each cup about 2/3 full.

  5. Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown.

  6. Remove from the oven, prick the side of each popover with a sharp knife to let the steam out, and let popovers rest for 5 minutes to finish setting. Remove from the pan, and serve immediately. Or, to keep them crisp longer, allow them to sit in the turned-off oven for 10 to 15 minutes before serving.

Tips from our Bakers

  • Gluten-free starches and flours tend to lump fairly easily. In recipes like popovers, with lots of liquid, this can be a challenge. Unlike pancakes, where small lumps disappear as the pancake cooks, these lumps can weigh popovers down. That's why a blender is so useful here. A blender works really well for regular all-purpose flour popovers, too, making their preparation a snap.
  • Note: For a dairy-free version of these popovers, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. The popovers won't "pop;" they'll look like flat muffins. But they'll still taste good
  • For extra-light, crisp popovers, substitute 1/4 cup potato starch, tapioca starch, or cornstarch for 1/4 cup of the gluten-free flour.
  • For flavored popovers, whisk 1 teaspoon dry mustard and 1 teaspoon curry powder into the dry ingredients; and 1 tablespoon Sriracha sauce into the egg/milk.

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Baker’s Resources