Gluten-Free Popovers
Updated Jun 04, 2025, Published Feb 18, 2025
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Light, Airy, and Surprisingly Easy
If you’ve been missing classic popovers since going gluten-free, you’re going to love this recipe for Gluten-Free Popovers. These airy, golden pastries puff up beautifully in the oven and deliver that crispy-on-the-outside, soft-on-the-inside magic you expect from a traditional popover—minus the gluten.
Perfect for brunch, holiday dinners, or any time you want to impress with something a little different, these popovers are made with a blend of gluten-free flour, tapioca starch, and cornstarch for just the right structure and texture. Best of all, they’re simple to make and require only a handful of pantry staples. Once you try them, you’ll want to add them to your regular rotation.
Table of Contents
Why You’ll Love This Recipe
- Classic texture, gluten-free ingredients: These popovers rise just like traditional ones but use a thoughtfully crafted gluten-free flour mix.
- Naturally nut-free and soy-free: Great for anyone with common food allergies.
- Minimal ingredients: All you need are eggs, milk, gluten-free flours, and salt.
- Versatile and elegant: Serve them with jam at breakfast, alongside soup, or as a festive side dish at dinner.
- Fun to watch bake: Seriously, it’s kind of mesmerizing to see them puff up in the oven!
What You Will Need
Before you get started, gather the following ingredients:
- Gluten-free flour blend (with xanthan gum for structure)
- Tapioca starch – for elasticity
- Cornstarch – adds lightness
- Kosher salt
- Large eggs – at room temperature
- Low-fat milk (1% preferred) – also at room temperature
- Non-stick cooking spray – for prepping the muffin pan
You’ll also need a standard muffin pan and a sheet tray to ensure even heating.
Tips and Variations
- Use room-temperature ingredients: This is crucial. Cold eggs and milk can prevent the popovers from achieving their full rise.
- Rest the batter: Letting it rest for 25–30 minutes helps hydrate the flours and improves the structure.
- Heat the pan: Preheating your muffin pan helps start the baking process instantly, which is key to a good puff.
- Serve immediately: Popovers are best right out of the oven—light, crisp, and steamy.
Optional Twists:
- Add a touch of grated cheese or fresh herbs for a savory version.
- Try filling them with jam or lemon curd for a sweet treat.
Frequently Asked Questions
Can I use almond or oat milk instead of dairy milk?
Yes, although 1% dairy milk gives the most reliable rise, unsweetened almond milk or oat milk can work in a pinch. Just ensure it’s room temperature.
Can I make these ahead of time?
Popovers are best served fresh, but you can reheat them in the oven for a few minutes if needed. Avoid microwaving—they’ll lose their crispness.
Do I need a special pan?
Not at all! While a popover pan is ideal, a standard muffin pan works perfectly.
Why did my popovers deflate?
Opening the oven early or using cold ingredients may cause collapse. Also, be sure to poke a hole in each one to release steam before the final few minutes of baking.
Why It’s Better to Bake by Weight
While it might seem easier to scoop flour with a measuring cup, baking by weight ensures consistency every single time. In gluten-free baking, accuracy matters even more since different flours absorb moisture differently. Measuring your ingredients in grams allows for exact proportions, leading to better texture, rise, and overall results. A digital kitchen scale is a small investment that makes a big difference in your baking success.
Craving that tall, golden, bakery-style popover experience without the gluten? This Gluten-Free Popover recipe delivers all the drama and flavor with none of the compromise. Try it once, and you’ll never look back.
For more recipes from Daniela, check out this recipe for Gluten-free Skillet Cornbread or Gluten-free Buttermilk Biscuits.
Gluten-Free Popovers
Ingredients
- 40 grams gluten free flour blend, (containing xanthan gum)
- 50 grams tapioca starch
- 60 grams cornstarch
- 3 grams kosher salt
- 5 large eggs, , at room temperature
- 265 grams low-fat milk, , at room temperature (1% is perfect)
- Non-stick cooking spray for the muffin pan
Instructions
- In a small bowl, combine the gluten-free flour, tapioca starch, cornstarch, and kosher salt. Whisk together and set aside.
- In a large mixing bowl, whisk the room-temperature eggs until light and airy. Slowly add the room-temperature milk, mixing until frothy. Gradually add the dry ingredients, stirring until a smooth batter forms.
- Transfer the batter to a liquid measuring cup for easier pouring into the muffin pan. Let it rest at room temperature for 25-30 minutes while preheating the oven to 450°F, arranging the oven racks in the lower third.
- Place the muffin pan on a sheet tray and heat it in the oven for 5-10 minutes. Carefully remove the tray, spray the muffin pan with non-stick spray, and fill the cavities with batter up to ⅔ full or slightly more.
- Return the muffin pan to the oven and bake at 450°F for 15 minutes. Without opening the door, reduce the temperature to 400°F and bake for another 10 minutes. Then, reduce to 350°F and bake for an additional 5-10 minutes until dark golden brown. Do not open the oven during the entire baking period.
- After around 30 minutes of total baking time, open the oven door and carefully poke each popover with a wooden skewer to release some steam. Close the oven door and bake for an additional 2-3 minutes. The popovers should be dark golden brown and tall at this point.
- Remove the popovers from the oven and let them sit in the pan for a minute or two to help them set. Then, remove them from the pan and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
