A Whole Foods Thanksgiving – Gluten Free Popovers

Wow, do I have a recipe for you! I tinkered around in the kitchen the other night and came up with these positively perfect gluten free popovers. The crisp outside wraps an eggy, buttery inside. The easy to prepare batter provides a “no big deal” recipe when you’ve got loads of other dishes to make for Thanksgiving. Most of us don’t own a popover pan, so I tested the recipe in a standard-size muffin pan and they turned out beautifully. Served with a pat of butter, these will even please your gluten-eating friends. I promise, they’ll never know the difference.

Gluten Free Popovers

Serving Size: Makes 12 popovers

Gluten Free Popovers


  • 1/2 cup sweet rice flour

  • 1/4 cup millet flour

  • 1/4 cup arrowroot

  • 1/4 cup oat flour (make sure the oat flour is gluten free)

  • 1/2 teaspoon xanthan gum

  • 1 teaspoon sea salt

  • 2 large eggs, slightly beaten

  • 1 1/4 cups whole milk

  • 2 tablespoons unsalted butter, melted


Whisk together rice flour, millet flour, arrowroot, oat flour, xanthan gum, and sea salt in a large mixing bowl. Make a well in the center of the bowl and pour in the eggs and 1/2 cup of the milk. Whisk, gradually working in the flour until smooth. Pour in remaining milk and whisk until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 450ºF and adjust rack to middle position. Preheat standard size 12-cup muffin pan or popover pan in the oven for 10 minutes. After 10 minutes, remove the pan from the oven and brush the muffin cups with melted butter. Using a ladle, fill the cups 2/3 full. Bake at 450ºF for 15 minutes. Reduce heat to 350ºF, and bake for an additional 10-12 minutes, until golden brown. Serve hot.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


    • I don’t see why that wouldn’t work. The popovers will probably be sweeter than if they were made with regular milk. You could also try 1/2 coconut milk and 1/2 almond or rice milk. If you use full fat coconut milk then I’d use 1 cup coconut milk and 1/4 cup water. Too much fat from the coconut milk could weigh the popovers down.

  1. Candace

    Hi! I love your blog & recipes! Thank you so much for the effort you have put into developing all of these recipes.
    One quick question for you. I am allergic to rice, so the sweet rice flour is out. Could it be substituted with something else?
    Thanks again!

  2. Linda

    Just a little tip: If you use whipping cream instead of milk, your popovers will rise higher.

    Also, did you know that you can make biscuits with just 2 ingredients? If you’re NOT gluten-free, mix 2 cups of flour and 1 cup of whipping cream, knead and cut out the biscuits. Bake in a preheated 450 degree F oven for about 10 minutes. YUM!


Leave a Comment

Your email address will not be published. Required fields are marked *