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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
(Disclosure: This post contains affiliate links. Find out what that means for you here.)
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.
Laura @ Family Spice says
Oooh, I haven't yet experimented with tapioca flour. These popovers look perfect!
Loriann says
I adore popovers!
Brandon @ Kitchen Konfidence says
I could just pop 3 of these in my mouth right now. Looks so good!!
angela@spinachtiger says
I'm also so impressed with your grain free items. Pecorino is especially loved in our home We love the saltiness of it (and that it's sheep).
Kate says
Gorgeous idea. These look so beautifully light and I can imagine the delicious strong pecorino flavour really shines through. It's one of my favourite cheeses and one my great aunt always used to bring us (a whole round of it) when she came to stay at our house in italy.
Lisa @ Healthy Nibbles & Bits says
Love this gluten-free version of the popovers and the addition of coconut milk! Pinned!
Tessa@tessadomesticdiva says
This look kind of like those Brazilian cheese bites...yum! They look so easy too...I have to try these!
IthacaNancy says
I made some tonight - inspired by the recipe though I didn't follow it very closely. I left out the cheese, I used half white wheat flour and half tapioca, I used two eggs and 1 cup cow's milk - so you could say I didn't follow the recipe at all! I know it drives folks crazy when folks don't follow the recipe, but then comment on it. But really, is it worse than not making the recipe and commenting on it?
Anyway, you are right that the finished product as I made it was closer to the Brazillian cheese bites than a popover. It was pretty chewy, gummy, but in a tasty way. I wouldn't pass the recipe I made off as popovers, but I might make it again, and add the cheese this time.
Debbie says
Would it be OK to use my Goats milk instead of the coconut milk?
Sylvie says
That should be fine!
Jeanette | Jeanette's Healthy Living says
I love how light these look - I haven't made popovers in way too long!
Holly N @ Spend With Pennies says
I first had pecorino in Italy... and it's been a favorite ever since! I can't wait to give these a try!