Better gluten-free popovers


I posted a recipe for gluten-free popovers in the post A Menu in Honour of Broccoli Soup. I’ve been experimenting, and I think that this recipe is better.  It uses Bob’s Red Mill Gluten-Free flour mix (Garbanzo, fava bean, tapioca and sourghum flours with potato starch)  instead of the rice, tapioca and potato mix that I make at home.  Enjoy!


  • 1 cup bob’s red mill gluten-free flour mix
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 and 1/4 cup milk, slightly warm
  • 4 large eggs, room temperature
  • 3 tablespoon butter, melted
  1. Pre-heat the oven to 400 degrees.  Place a 12 cup pop-over or muffin tin in the warming oven.
  2. Mix the flour, gum and salt in a small bowl.
  3. Blend the milk, melted butter and eggs in a blender until the mixture is uniform.
  4. Add the flour mixture and blend until all the lumps are gone.  The lumps will make the popovers fall!  Get them all out.
  5. Remove the muffin or pop over tins from the oven and generously butter them.  Fill each cup 2/3 full and bake for 25 minutes at 400 degrees.  Don’t open the oven!
  6. Turn the oven down to 350 degrees and bake another 10 minutes
  7. Serve them warm with soup or jam!

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