Finally!! A gluten free bread that has a nice crust and is soft and doughy in the middle!! The thing I missed the most in this new gluten free life was bread. I tried so many different recipes and mixes and was underwhelmed IF the recipe even turned out. So I decided to start looking at recipes of original breads to see what was missing. Turned out that I was adding way too many ingredients. In this case, simple is best.

Gluten Free Popovers

Make these decadent Popovers with just 5 ingredients! When I plan to do any baking, I always have my eggs on the counter coming up to room temperature. This recipe works best if your ingredients are at room temp.

Servings	Prep Time	Cook Time
8-10Popovers	10Minutes	35Minutes

Servings	Prep Time
8-10Popovers	10Minutes

Cook Time

35Minutes

Ingredients

2 cups of gluten free flour
4 large eggs room temp
12 oz can of evaporated milk
1/4 cup melted & cooled butter
2 tsp sea salt
More butter to grease popover tin
*NOTE be sure your baking mix has xanthan gum as an ingredient. If not if it doesn’t add ½to the above ingredients.

Servings: Popovers

Ingredients

2 cups of gluten free flour
4 large eggs room temp
12 oz can of evaporated milk
1/4 cup melted & cooled butter
2 tsp sea salt
More butter to grease popover tin
*NOTE be sure your baking mix has xanthan gum as an ingredient. If not if it doesn’t add ½to the above ingredients.

Servings: Popovers

Instructions

Preheat oven to 400 degrees, grease pan & set aside
Measure gluten free flour into your bowl and add salt.
Add butter, milk, and eggs. Whisk after each addition.
Place the prepared pans into preheated oven for 2 minutes
Immediately fill wells of hot pan ¾ full with batter
Bake for 20 mins @ 400 degrees
WITHOUT OPENING THE OVEN reduce heat to 325 degrees and cook for an additional 10 minutes.
Serve immediately while piping hot with butter.

Recipe Notes

Make sure all ingredients are room temperature or slightly warmer if your house is cool. I usually have the eggs sitting on the counter all day on the days I do any baking.

Melt butter & allow it to cool to just above room temp before mixing into batter.

Use every other well in your cooking pan to allow your popovers room to “pop” without running into its neighbor.

NO PEEKING once the popovers are in the oven. This is important! You don't want to disturb the pop action that is happening in the oven.

Share this Recipe

Here is how I make my gluten free popovers:

Name: Gluten Free Popovers
Prep time: 10 min
Cook time: 35 min
Yield: 8-10 Popovers
Ingredients: 2 cups of gluten free flour; 4 large eggs (room temp); 12 oz can of evaporated milk; 1/4 cup melted & cooled butter; 2 tsp sea salt; More butter to grease popover tin; *NOTE be sure your baking mix has xanthan gum as an ingredient. If not (if it doesn’t add ½to the above ingredients.)

When I plan to do any baking, I always have my eggs on the counter coming up to room temperature. This recipe works best if your ingredients are at room temp.

I found this garlic & herb butter at the store this week and I’m super excited to use it in these popovers. If you are planning to use these popovers with something sweet, I’d use regular butter. Go ahead and melt your better so it can be cooling before you add it to the mix.

Here is how I make my gluten free popovers: When I plan to do any baking, I always have my eggs on the counter coming up to room temperature. This recipe works best if your ingredients are at room temp.

2) I found this garlic & herb butter at the store this week and I’m super excited to use it in these popovers. If you are planning to use these popovers with something sweet, I’d use regular butter. Go ahead and melt your better so it can be cooling before you add it to the mix.

3) Whisk together the full can of evaporated milk and the eggs.

4) Add melted & cooled butter. If your butter is too hot it will cook the eggs. Mix well

5) Add salt and any other seasons you’d like to use to enhance your Popovers.

6) Mix in the gluten free baking mix. You can use brand you prefer but make sure it has xanthan gum listed in the ingredients. If not- add 2 tsp of xanthan gum to the batter

7) The batter will look thin, and that is exactly what you want. Too thick and they won’t POP like to want.

8) Fill greased pan ¾ of the way with the batter. Only use every other cup to allow room for the pop. I only have one popover pan, so I decided to see what would happen if I put some in a standard cupcake pan. Bake at 400 degrees for 20 mins. DO NOT OPEN THE OVEN! This is important. Reduce oven temp to 325 degrees and cook for an additional 10 mins.

9) Allow to cool for a few minutes before removing them from the pan. Pictured above- The standard cupcake pan came out good, but not the typical pop up shape. The entire thing popped up out of the bottom and ended up like a dinner roll. They were good but if you’re looking for the traditional pop up, the narrower deeper wells of the pop up tin is what you’ll need. I’m glad I gave this a shot because it gave me a great idea to try to make some more traditional dinner rolls. Watch for the recipe to be posted next week!

10) Yum!! Check out those nooks and crannies! And they crust on top is amazing! Gluten free bread that isn’t soggy?!? It CAN happen!!

11) The inside is light & savory and the outside is has a great crust. I can’t wait to make these again!!

12) These make the perfect meatball sliders! Check out my gluten free meatball recipe here: https://www.forkingepic.com/gluten-free-epic-meatballs/ and my Not Your Momma’s Marinara here: https://www.forkingepic.com/not-your-mommas-marinara-sauce/

Tips

Make sure all ingredients are room temperature or slightly warmer if your house is cool.
I usually have the eggs sitting on the counter all day on the days I do any baking.
Melt butter & allow it to cool to just above room temp before mixing into batter.
NO PEEKING once the popovers are in the oven. This is important! You don’t want to disturb the pop action that is happening in the oven.