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
Makes 12 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.
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{ 13 comments… read them below or add one }
These look perfect. Perfect addition to the holiday feast!
It’s cool if I just show up on Thanksgiving to eat all this fabulous food you’ve been posting, right?!?
If you make the drive up, you’re more than welcome to eat!
Pretty pretty picture. And the recipe sounds delicious!
Those look absolutely delicious!
Carrie, these popovers sound amazing. I love that we can pull out our standard muffin pans as I do not own a popover pan. These are perfect for the holidays or anytime, awesome that they are gluten free too!
Do you think these would turn out with coconut milk and butter sub to be GFCF?
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.
Wow look what I just saw!
http://www.foxnews.com/leisure/2010/11/17/air-force-wife-turns-edwards-afb-organic/
I’ve been reading your blog for quite a while so I was happily surprised to see that article
Thank you! These look so good!
Wow! I want some of those popovers! In fact, I am so coming to your house for Thanksgiving. (Oh that we could!) Thank you for all this, for making gluten-free look so delicious. We adore you.
Wow! You have gorgeous food pictures on my blog. The popovers look delicious too. I’m excited to try some of your recipes!
Glad I found yoru blog through a listing of Top 1o Cookbook Gift Ideas for the holidays on the Real Food Media newsletter.
These look lovely. I love how they are popping out of the photo. Looks like a great recipe too. Glad to have found your site.
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