Gluten-free popovers are super easy & come out perfect every single time! Made with just 5 simple ingredients, they come out airy, light, and fluffy, with a crispier exterior – absolute heaven served piping hot!

A popover is a light roll made from an egg batter similar to that of Yorkshire pudding. They are typically baked in muffin tins or popover pans, which have straight-walled sides rather than angled. They have a crispier exterior and fluffy, eggy inside and are great for breakfast or enjoyed as a side! The name “popover” comes from the fact that the batter swells or “pops” over the top of the tin while baking.

Popovers are super versatile and can be served in so many different ways. You can enjoy them as a sweet, topped with fruit or jam and butter, whipped cream, a drizzle of maple syrup, or by adding some orange zest and cardamom to the batter. They can be enjoyed savory (my preference) by adding pesto, cheese, etc.

Gluten-free popovers recipe video

Why you’ll love this recipe

Wholesome: Made with just 5 wholesome ingredients, these popovers are a healthier, balanced bread option!
Fits dietary needs: Whether you are gluten-free, Keto, Paleo, or dairy-free, these popover will work perfectly for your diet!
Quick & Easy: This popover recipe is so easy to make and only requires a few pantry staples!
Popovers make a great higher protein snack, lunch, or dinner side! They are also great for kids and toddlers and can even be enjoyed the next day at school!
Texture: These popovers are light, fluffy, and buttery and have an crispier exterior and fluffy inside.

How to make gluten-free popovers

Full recipe is in the recipe card at the bottom of the post!

Equipment

Popover pan or muffin tin
Mixing bowl

Ingredients

Most popovers are made with wheat flour, butter, and milk. Being gluten-free and dairy-free, I set out to find a popover recipe that didn’t need flour, butter, and milk but was just as satisfying and with just a few simple swaps, you can still enjoy this tasty treat! I chose to use a mix of almond flour and tapioca flour rather than gluten-free flour blends, as each brand works differently and I wanted everyone to have success with this recipe!

Coconut flour
Tapioca flour or arrowroot flour
Eggs
Pesto (optional)
Avocado oil: You can also use refined coconut oil or grass-fed butter.
Full-fat canned coconut milk: Other plant-based or dairy milks will work, but I would opt for a higher fat content option as this produces the best textured popover.
Spices: Sea salt & Garlic powder

Steps to make gluten-free popovers

To make the pesto, simply combine everything in a food processor and pulse until combined. If you like your pesto a thinner consistency, add an extra tablespoon or two of oil and pulse again. Taste & adjust seasonings as you’d like, then store extras in an air-tight container in the fridge.
Preheat the oven to 425F. Place the popover pan into the oven while it’s preheating.
In a large bowl, add the eggs and give them a good whisk. Then add the remaining ingredients until combined.
Carefully remove the pan from the oven. Spray with oil or drizzle a little oil into each crevice. Fill each one 1/2 of the way up. Bake for 20 minutes until they’ve puffed up and are golden. They should feel firm to touch.
Carefully remove from the pan and allow to cool on a cooling rack. Serve warm!

How to make popovers in a muffin tin

If you don’t have a popover pan, you can make popovers in a muffin tin. They may turn out smaller and more dense, but will still be delicious! I haven’t tested them in a muffin tin, so can’t say for sure, but I would reduce the cooking time by 5 minutes or so!

Expert Tips & FAQ’s

Do not open the oven door during baking, as this will cause the popovers to deflate.
Popovers are best when they are fresh right out of the oven, but you can absolutely make them a couple hours ahead of time.
Be sure the eggs and milk are at room temperature and the milk warm before mixing. Doing so ensures a final fluffy baked good.
Place the pan in the oven while it’s preheating, then remove it when your batter is ready to bake! Adding the batter to the hot pan helps the popovers turn out best!
Do you need a popover pan? No, you don’t need a popover pan, but you do at least need a muffin pan with deep wells like this. I have this popover pan and love it! Popovers poof up without yeast, baking powder or baking soda because of the hot air of the oven circulating around the batter, thus the need for a pan with deep wells!
Finished popovers will be golden-brown & feel pretty dry to the touch. Turn the popovers out onto a drying rack or plate to cool for a few minutes before serving.
Popovers rise up and will shape differently each time you make them, so don’t be confused if you see some strange looking ones! They’ve got minds of their own! 😉

How to serve popovers

Serve as a roll with dinner. Serve with gravy for a cozy side!
Enjoy with butter and jam.
Pair with your favorite soup recipe.
Drizzle over some honey, berries, and whipped cream for sweet popovers.
Enjoy as is!
Add a little cheese on top for a melty, cheesy snack!

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