Piping hot Gluten Free Popovers, or Yorkshire Puddings, are perfect served with a spoon of your favourite jam, or beside your Sunday roast.
A few years ago, on my first visit to the Nordicware factory outlet store in Minneapolis, I picked up a beautiful Popover Pan. I had never even had a popover before, much less a gluten free one, but that didn’t stop me, I just knew that I had to have that pan. I love any kind of kitchen gadgets, bowl, or bake ware, so it was hard to not bring home one of everything from the factory outlet store.
After deciding that I had to have the pan, I figured I’d better make use of it. It is hard to convince your husband that you need another specialty pan when you don’t use the last specialty pan you purchased. Which reminds me, before we make another trip to Minneapolis, I really need to make use of the tart pan I bought the last time I was there. Hmm…
I never grew up with Popovers being part of my life, but I think I’ve managed to re-create them quite well with this gluten free Popover recipe. They are crisp and crunchy on the outside, with a light, mostly empty, inside. We love to break these Popovers open and slather them with homemade strawberry jam. Popovers, or Yorkshire Puddings, are also very popular served along side roast beef. If you are making them to serve with roast beef, you can use beef drippings, instead of oil, to grease the hot pans.
If you don’t have a popover pan, don’t fret! You can still make these gluten free Popovers using a muffin tin. You can find the baking directions in the recipe notes below.
Gluten Free Popovers
Piping hot Gluten Free Popovers, or Yorkshire Puddings, are perfect served with a spoon of your favourite jam, or beside your Sunday roast.
Ingredients
- 1 1/2 cups (375 ml) milk, room temperature
- 3 large eggs, room temperature
- 1 cup (160 g) white rice flour
- 1/3 cup (68 g) sweet rice flour
- 3 tablespoons (24 g) tapioca starch
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) xanthan gum
- 2 teaspoons ( 10 ml) high temperature oil for greasing the pan (peanut, sunflower, canola, etc)
Instructions
Preheat the oven to 450°F (230°C).
Once the oven is preheated, place the popover pan into the oven for 5-10 minutes, so it becomes hot before adding the batter.
Add the milk and eggs to a blender, and process on high for 1 minute.
In a separate bowl, whisk together the rice flours, tapioca starch, baking powder, salt, and xanthan gum. Dump the combined ingredients into the blender, and process on high for an additional minute, scraping down the sides if necessary.
Using oven mitts, carefully remove the hot popover pan from the oven. Using a silicone pastry brush, grease the popover cups on the inside and top, to ensure that the popovers will not stick when you remove them.
Divide the batter between the 6 cups, filling each to about 2/3 full.
Bake for 15 minutes at 450°F (230°C). Decrease the temperature to 350°F (175°C) and bake for an additional 30 minutes.
Carefully remove popovers from the pan, and serve hot.
Notes
If you don't have a special popover pan, you can prepare these Popovers in a muffin tin. Preheat it, same as you would the popover pan, but divide the batter between 12 muffin cups, about 3/4 full. Bake at 450 degrees F for 15 minutes, then 350 degrees F for 15-20 minutes.
Disclosure: This post may contain affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!
Megan | Allergy Free Alaska says
Jeanine,
Whoah!!! You knocked these outta the park, my friend! They look amazing! And I’m just like you… I love any type of kitchen gadget/bakeware, etc. We’re two peas in a pod!
Hugs,
M
Jeanine says
Thank you so much, Megan! Yep – 2 peas, let me loose in a kitchen gadget store, or a thrift store, and I’m happy. <3
Margaret Burnett says
Jeanine: Thank you so much for sharing these gluten-free recipes. I look forward to trying your recipes for pop-overs, buttermilk biscuits & spiced pumpkin scones.
Jeanine says
Thank you so much, Margaret! I hope you enjoy them!
Betty says
A..ma..zzzing!! I could pluck one right out of the photo, they look so delicious! You rocked the photos!!
Jeanine says
Ah, you’re so sweet, Betty! Thank you!
Michelle @My Gluten-free Kitchen says
I pink puffy heart popovers! 🙂 I love to slather mine with butter and honey and serve alongside hearty meat and potato type meals. I’m looking forward to trying your recipe for them!
Jeanine says
Oh, honey & butter sounds so good!! I think I need to make these again and try that. 🙂
Kate says
Having HAD gluten-y popovers in the past (favorite childhood bread!) you can bet I will be trying out your recipe as soon as I can!
I will probably cut down the baking time a little bit – ours were always a little moist in the middle (hence the “pudding”) and it makes this amazing vehicle for melty butter – way better when the insides won’t absorb it.
Thank you!
Jeanine says
Sounds like a plan, Kate! Let me know how they compare to gluten filled ones once you have a chance.
Lucy says
Wow Jeanie! These look great.
I came across your “Gluten Free Turtle Brownies”, question can I sub half and half for the heavy cream?
I don’t have heavy cream on hand and don’t plan on going to the store for a few days; wish to surprise my girls after school.
Thanks and have a great day 🙂
Jeanine says
Hi Lucy. Yep, subbing with cream should work without a problem. 🙂
Lucy says
I ended up waiting and buying some whole cream and they were a hit! I always have half and half on hand (for my coffee) so there’s no excuse not to make these frequently. The turtle brownies are now our go to recipe for brownies, thanks so much Jeanine!
Jeanine says
Awesome! Glad to hear that, Lucy! the cream helps the caramel from getting too hard. Sometimes, if you bake something with high sugar, like caramel, it gets too hard after it’s cooled. This keeps them nice and soft after.
Cindi says
Hi would non dairy milk work? Like coconut or cashew?
Bernie says
Loved how quick & simple these were! Delicious too!
Jeanine says
Yeah! Glad to hear that!
Hannah says
This made ‘THE BEST’ gluten free hamburger buns I have ever had! Wonderful light soft texture, will make again and again- double batch next time…so moreish!
Hannah says
Oops commented on the wrong recipe page! I bet these are amazing too though…
Sandy Pedersen says
I want to make these for Thanksgiving. I would like to bake them early and then warm them up just before serving.
Do you thik this would work? Should I warm them up in an oven or a microwave?
Thanks, Sandy
Irene says
In the pot of water what can I substitute the molasses for
Jeanine says
I think you meant to comment on the bagels recipe, Irene? If you can’t do molasses, I’d omit it and just boil the bagels in plain water.
Cynthia says
These are AMAZING!!! 1st time making popovers and I
hit it out of the park! The only thing I changed was
I added 1 – 2 tbsp of cooled melted butter to the wet
ingredients. My husband loved them and they’re
great sweet in the morning with blackberry jam
or with just butter for dinner.
A definite keeper! Thank you!