Gluten Free Classic Popovers

Total time1 hr 20 min

Prep time10 min

Cook time40 min

Room-temperature eggs and milk get whisked together until frothy, then blended into a smooth, pourable batter that puffs up dramatically in a screaming-hot oven. That signature rise comes from the sheer force of steam, so pouring the batter into a preheated, well-oiled pan and resisting the urge to peek is what gives these their tall, craggy tops and hollow, airy centers. A touch of melted butter adds richness while salt keeps the flavor balanced and savory rather than flat. The result is a golden, crisp shell wrapped around a soft, custardy interior — best eaten warm, straight out of the pan, when that contrast is at its peak. This one is a great fit for a gluten free table, delivering all the drama and crunch of a classic popover without any fuss.

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Ingredients

6 servings

3 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ tsp salt
1 ½ tbsp unsalted butter, melted
1 tsp vegetable oil or nonstick cooking spray, for the pan

Instructions

1
Remove the eggs and milk from the refrigerator at least 30 minutes before baking so they come to room temperature. Room-temperature ingredients produce a more vigorous rise.
2
Place a popover pan (or a 12-cup muffin tin) on the center rack of the oven and preheat to 450°F (230°C). Let the pan heat in the oven for the full preheat — at least 20 minutes.

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