Gluten-Free Popovers Recipe

gluten free popover recipe

Classically light and airy, with crispy outsides and moist and chewy insides, this quick-bread gluten free popover recipe brings classic holiday flavor to the GF table.

Gluten-Free Popovers Recipe

MAKES 9 LARGE POPOVERS Serve these puffy delights fresh from the oven with butter and preserves or alongside holiday roasts to sop up sauces. Though best the day they’re made, they can be prepared a day ahead, kept covered in the fridge, and crisped in a 350°F oven for 5 minutes or a microwave for 1 minute just before serving. Popovers should not be baked close together because they expand quite a bit in the oven. Here, we distribute the batter between two muffin tins. You can also use nine well-greased 3/4-cup ceramic custard cups placed 4 inches apart on a rimmed baking sheet and baked 5 to 8 minutes longer than the directions below.

Author Harriet Trezevant


  • 2 tablespoons unsalted butter, melted, plus more for greasing muffin cups
  • 1/4 cup brown rice flour
  • 1/4 cup plus 2 tablespoons millet flour
  • 1/4 cup arrowroot flour
  • 2 tablespoons tapioca starch
  • 1 cup whole or low-fat, 2 percent milk, at room temperature
  • 1/2 teaspoon kosher salt
  • 3 eggs, at room temperature


  1. Position a rack on the second lowest rung of the oven and preheat to 425°F. Thoroughly butter 9 of the outer cups of 2 muffin tins (5 in one tin; 4 in the other).
  2. In a blender, blend all of the ingredients until smooth, stopping to scrape down the sides with a rubber spatula and mix in any clumps of flour.
  3. Pour 1/4 cup of batter into each of the 9 greased muffin cups, dividing any leftover batter evenly among the cups, then bake, without opening the oven door, for 25 minutes. Reduce the temperature to 350°F (the popovers will already look golden brown) and bake a few minutes longer for a moister popover or 10 to 12 minutes longer, until crispy and deep brown, for a drier popover. Serve immediately.

Photography Erin Ng

18 Comments on “Gluten-Free Popovers Recipe”

  1. Avatar for Erika

    Because arrowroot is a thickener, it’s not easily substituted without affecting the final product. You could try tapioca flour (or better, minute tapioca ground into a flour), though I haven’t tried it and can’t promise good results.

  2. Avatar for Erika

    You can try it, but we can’t promise similar results. As you know, GF flours are tricky and all blends perform differently. If you try it, let us know how it goes!

  3. Avatar for Erika

    We haven’t tried it with vegan butter, but it’s worth a shot! If you go for it, let me know how it turns out please!

  4. Avatar for Luella

    So were the popovers in the photo rolled in sugar at some point? At what stage? I do not see that step in the recipe. Thanks.

  5. Avatar for Erika

    Great question, Luella! If you want to serve them to be enjoyed as a jam-friendly item (rather than, say, gravy and meat), sprinkle them with powdered sugar after baking and cooling! That’s it!

  6. Avatar for Manda Lynn McVey

    I’m having a heck of a time getting millet flour lately.

    I have teff, buckwheat, sorghum, and, possibly, quinoa flour.

    Any idea which would be best to try and substitute into the recipe?

  7. Avatar for Erika

    Hello! Not that I like to promote Amazon, but it is available there. But you can also try rice flour, sorghum flour, or amaranth flour…mostly you want a mild flavor and something not too dry…

  8. Avatar for Adele

    Will these expand enough to use an actual popover tin (which I believe is deeper?) or is a muffin tin better?

  9. Avatar for Tamara H

    How would this do if made in popover pan? I happen to have one and would love to use it. 🙂

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