Gluten-Free Popovers

These gluten-free popovers come of the oven with a crispy shell and make a great addition to any brunch or dinner.

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 them 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.

Tips for making gluten-free popovers:

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.

The secret to 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.

Variations:

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. 

Of course you could skip the Pecorino altogether and serve these for breakfast with a smearing of jam as well.  The possibilities are endless…

Happy popover making!

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Yield: Makes about 16 mini popovers

Gluten-Free Popovers

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These gluten-free popovers come of the oven with a crispy shell and make a great addition to any brunch or dinner.

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Ingredients

• ½ cup/120ml light coconut 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

1. Preheat oven to 400 degrees F.
2. 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.
3. Place all the ingredients in blender and blend on high until smooth and fully combined (at least a minute.)
4. Carefully remove the hot muffin tin from the oven and pour in the batter about ¾ of the way up each muffin tin.
5. Return to oven and bake without opening the oven door for about 20 minutes until puffed and golden.
6. Remove tin from oven and carefully remove the popovers while they are still warm and serve immediately.

Notes

Gluten-Free, Grain-Free, Vegetarian, For Paleo omit Pecorino

Recommended Products

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  USA Pan Bakeware Mini Cupcake and Muffin Pan, Nonstick Quick Release Coating, 24-Well, Aluminized Steel

Nutrition Information:

Yield:

16

Serving Size:

1
Amount 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

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.