Whip up these easy gluten-free popovers in minutes with just a few simple ingredients. Perfect for brunch or dinner, these light and airy puffs are a must-try!
There’s something uniquely irresistible about a piping hot popover straight from the oven, with their crusty golden exteriors and soft, hollowed interiors. So light and airy, they are just begging to be torn open and smeared with a pat of butter or dipped in a steaming bowl of soup.
What makes these gluten-free popovers so lovely is how easy they are to prepare. I think that if more people knew just how simple they are to whip up there would be many more baskets of popovers served at meals.
There’s barely any preparation involved since the batter is quickly whizzed up in the blender and the rest of the magic happens in the heat of the oven. You don’t even need a special popover tin to make them; any old muffin tin will suffice.
I’ve added a hint of pecorino for a savory, salty note which makes these perfect for dinner or lunch but I think they’d be equally at home for brunch (say Easter or Mother’s Day for example). A sprinkling of fresh herbs like thyme would also be a nice addition if you happen to have some on hand. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Milk – I’ve called for light coconut milk but you can also use regular milk if you’d prefer.
- Olive Oil – Use your favorite extra virgin olive oil.
- Eggs – You’ll need 1 large egg.
- Tapioca Flour – Tapioca flour gives these popovers their signature texture.
- Cheese – You’ll need finely grate Pecorino cheese.
Popover Tips:
The secret to popover success is the combination of a pre-heated pan and a very hot oven that makes the egg batter puff up and pop out of the pan so dramatically.
Like soufflés the billowy puffs come of the oven with a beautiful golden and crispy outer shell and a light, hollowed out interior that’s best served straight away.
How to Make Gluten-Free Popovers:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by preheating the oven to 400 degrees F and greasing a mini muffin tin with a generous amount of oil. (Enough so there’s a layer at the bottom of each tin.) Then place muffin tin in the preheated oven while you make the batter.
- To make the batter, simply place all the ingredients in blender and blend on high until smooth and fully combined.
- Carefully remove the hot muffin tin from the oven, pour in the batter and bake without opening the oven door until puffed and golden.
- Carefully remove the popovers from the pan while still warm and serve immediately.
Happy popover making!
More Gluten-Free Breads:
Gluten-Free Popovers
Whip up these easy gluten-free popovers in minutes with just a few simple ingredients. Perfect for brunch or dinner, these light and airy puffs are a must-try!
Ingredients
- ½ cup/120ml light coconut milk (or regular milk)
- 2 TB/30ml extra virgin olive oil
- 1 large egg
- 1 cup/120g tapioca flour
- ¼ tsp sea salt
- 2 TB/ pecorino cheese, finely grated
- Oil for greasing the pan
Instructions
- Preheat oven to 400 degrees F.
- Grease a mini muffin tin with a generous amount of oil. (Enough so there’s a layer at the bottom of each tin.) Place muffin tin in the preheated oven while you make the batter.
- Place all the ingredients in blender and blend on high until smooth and fully combined (at least a minute.)
- Carefully remove the hot muffin tin from the oven and pour in the batter about ¾ of the way up each muffin tin.
- Return to oven and bake without opening the oven door for about 20 minutes until puffed and golden.
- Remove tin from oven and carefully remove the popovers while they are still warm and serve immediately.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Nut-Free
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 51mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Bee says
I LOVE popovers…so light and eggy. These look amazing, and your photos are fantastic, as always. Thanks for the great recipe!
Joanne says
Made these tonight - delicious and so easy! Thank you!
Sylvie says
Glad you liked them!
Nikki S. says
Hi, I tried these tonight with no luck. The "batter" was not very liquidity at all, just mush. I used coconut flour instead of tapioca flour, is that the problem? Or is there a particular way to add in the ingredients to the blender to ensure better mixing to get a more traditional batter-like consistency? Thanks for the insight, was really excited to try these.
Sylvie says
Hi Nikki,
Unfortunately you can't substitute coconut flour for tapioca flour as they have very different consistencies. Coconut flour absorbs too much liquid which is why your batter wasn't fluid like it should be and it won't puff up in the oven like tapioca either.
Nami | Just One Cookbook says
Wow, Sylvie, your grain-free popovers look AMAZING! I agree, there's something about popovers right out of the oven. I love opening and steam coming out inside... put butter or some spread... SO GOOD. You're amazing making this grain free! I'd love to try this sometime soon!!