Perfect Gluten-Free Popovers
These super easy gluten-free popovers come out perfect every single time and are made with just 5 simple ingredients! They are airy, light, fluffy, with a crispier exterior - absolute heaven served piping hot!
Ingredients
Flourless version
- 4 Eggs, room temp
- 2 tbsp tapioca flour or arrowroot flour
- 2 tbsp coconut flour
- 1/4 cup full-fat canned coconut milk or other milk, room temp (full fat creates the best texture!)
- 1 tbsp Avocado oil, refined coconut oil, grass-fed butter, or vegan butter
- 1/2 tsp sea salt
- 1/2 tsp garlic powder (omit for sweet popovers)
- 1/4 cup Pesto (optional)
Coconut-free version
- 1 cup Better Batter gluten-free flour (I haven't tested other brands and they all don't work the same!)
- 1/4 cup melted grass-fed butter, vegan butter, or avocado oil
- 1 cup plant-based or regular milk
- 2 eggs, room temp
- 1/2 tsp sea salt
Instructions
- 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 just combined - some small lumps are okay!
- 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. NOTE: Do NOT open the oven during cooking! This will cause them to deflate.
- Carefully remove from the pan and allow to cool on a cooling rack. Serve warm! Note: If you leave out the pesto, try serving them with butter and jam!
Gluten-free flour version
- Follow the same instructions as above, but bake at 450F for 10 minutes, then reduce the heat to 375F (without opening the oven!) and cook for 20 minutes. Then remove from the oven.
Video
Notes
Superfood pesto recipe here!
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- Do not open the oven door during baking, as this will cause the popovers to deflate.
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- Popovers are best when they are fresh right out of the oven, but you can absolutely make them a couple hours ahead of time.
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- 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!
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- 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!
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- 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.
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- 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! ;)