Gluten-Free Popovers 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.
- 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
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).
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.
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
best substitution for arrowroot flour?
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.
Can all purpose gf flour be used instead of all the other flours and starch?
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!
Is there a good dairy-free substitute for the milk / butter? Thank you!
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!
Will it matter if the milk is substituted with nut milk?
I cannot wait to try this recipe
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.
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!
Probably not much. Let us know how they turn out!
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?
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…