Better than Sliced Bread
I haven’t really missed bread since going gluten free. And, by that, I mean bread in the traditional form—loaf or sandwich bread. I know many gluten-free folks who are on an ongoing quest to find the best gluten-free sandwich bread. They don’t want to face a life without traditional sandwiches. The pursuit for a gluten-free sandwich bread that is “worthy” can be a frustrating one. Often the seekers give up and buy a breadmaker and start making their own bread using GF recipes or pre-made mixes. Faithfully, they make bread once or twice a week to have sandwich bread on hand. That is a totally fine approach if that works for them. But, I believe in being gluten free easily, i.e., not just GF, but GFE, so I skip the sandwich bread. Having to make bread once a week or always have the favorite gluten-free bread on hand does not equate to easy to me. I am as happy as can be with a chicken or tuna salad on lettuce or a slice each of ham and Swiss cheese rolled up for my “sandwich.” Plus, I just don’t feel great when I eat bread on a daily basis, even gluten-free bread. I think it’s the result of a combination of too many carbs and too many odd ingredients.
BUT (there’s always a but, right?), I do love to make muffins (both sweet and savory) and popovers from time to time. I typically make them when I know I can’t personally overindulge; e.g., for our support group meetings, as part of a meal for a friend, when our son is home from college, or when we are having guests … generosity is sometimes just self-protection, you know? LOL
Popovers … ah …doesn’t just saying the word make your whole face smile and your tummy start making those little hungry noises? When the folks in our celiac/gluten intolerance support group start waxing poetic about good bread, I make muffins and popovers for them. The result is a very happy support group!
For our holiday meeting, I selected standard fare for the entrees I was preparing: turkey breast and ham. The turkey breast I cooked in the crock pot (I’ll share that three-ingredient recipe in another post) and the ham was a Smithfield spiral-sliced ham ready-to-go variety (the latest Clan Thompson gluten-free mini-list indicates that all Smithfield hams are gluten-free). Admittedly, holiday meals just call out for some type of bread, so I made my popovers. (In the photo below, you’ll also see what’s left of Jennifer’s “to-die-for” salmon cakes with lemon Dijon sauce; easy, crustless apple pie, and crustless coconut pie.
This recipe is the simple popover recipe you can find in any basic cookbook (e.g., Betty Crocker) or online, but I adapted it to be gluten free by replacing the all-purpose flour with my Asian white rice flour/cornstarch mix and added a little xanthan gum. Look at the close-up picture, folks. These are GOOD.
POPOVERS
(Click here for a printable version of this recipe.)
2 eggs
½ tsp salt
1 cup milk (I think dairy-free milk will work as well; e.g., almond milk, coconut milk)
1 cup GF flour mix*
1 tsp xanthan gum
Preheat oven to 450 degrees. Generously grease 8 standard-size muffin cups. In a bowl, combine eggs and salt. Beat until light and airy. Stir in milk and beat until light and airy. Add flour and xanthan gum, and mix until smooth.
Fill muffin cups about ¾ full. Bake 20 minutes. Reduce oven temperature to 350 degrees and bake about 20 minutes longer, until popovers are golden brown. They should be crisp on the outside (as you can see in the photos). Remove and serve at once. Recipe makes 8 popovers, but I double and triple as needed with no issues.
*I make my GF flour mix ahead of time and store it in Tupperware containers and then use it measure for measure for the flour called for in any recipe. I use three parts Asian white rice flour and two parts Argo cornstarch. With the packaging that’s available for each, I usually use three 1-lb packages of Asian white rice flour and two 1-lb packages of Argo cornstarch. I am sure brown rice flour could be used instead of the white rice flour. If you require lower glycemic index grains for your flour mix, you may have already come up with an alternative GF flour mix, but this one works best for me in all my recipes.
Shirley’s Notes: Some people recommend piercing popovers when they reduce the oven temperature at the half-way point (or at the very end and leaving in another minute or two), to make them drier. That’s up to you, but dry is typically NOT something we are looking for in gluten-free recipes. I love that these are super moist; that factor is especially great for reheating.
Make these and report back … or better yet, invite me over to dinner. 
Being in guest mode also prevents me from overindulging!
Special thanks to my very dear friend, Jennifer Smith, for taking and sharing the photos!
Shirley
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About Me
Gluten free since June 2003, I lead a celiac/gluten intolerance group in Virginia. My passion is educating folks on gluten issues and showing how eating gluten free can be easy if you focus on “real” foods versus processed and specialty foods.
GFE's Disclaimer: I am not a medical professional, but rather a volunteer sharing my experiences. Consult your physician for medical guidance. To the best of my knowledge, all ingredients/products that I use are gluten-free (even if I do not indicate that each and every time I mention them; e.g., if I refer to "soy sauce," it's a gluten-free soy sauce). However, I take no responsibility for the accuracy of that information. Always read labels and verify the gluten-free status of any ingredients/products to your own comfort level.
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The picture makes me want a popover right now! And folks, they are delicious!
Thanks, Jennifer! I know I can count on you to help me out with them when I make them again. And, when I don’t, we’ll always have the sensational Whole Foods GF cheese biscuits you love to share.
Who doesn’t love muffins? Some days, I think I could live off of blueberry muffins alone. Thanks for sharing this great recipe. I do love a good roll or muffin with dinner on the cold, really cold winter nights. There’s something so cozy about the kitchen being warmed and that smell of the muffins/rolls going in the oven.
Those are beautiful. I wouldn’t mind popping a few in my mouth!
Popover. What a great name. I have never heard that expression. Recipe indeed looks very simple.
In terms of the never ending quest for the perfect GF Sandwich bread, I have to say that many Celiacs really do miss it. Similar to Pizza, a sandwich has become such a staple in our daily lifes.
My wife’s GF bread has garnered such a good response at a local Farmers’ Market over the last summer, that she was able to jump into it more comemrcially and open a GF Bakery.
So there is a way to make a good, crusty, fresh sandwich bread. Here are some pics:
http://theceliachusband.blogspot.com/2008/11/celiacs-love-bread.html
Wow, gluten-free easily is right! And those popovers look amazing. I agree with H. Peter — popover is an interesting name. I like it.
I’m with you on simply rolling up your food in something else though. I love using napa cabbage as my wrap or little boat-like thing. The leaves are great for things like salmon, tuna, or egg salad.
Love your blog, Shirley!
Melissa
Steve–Hey, you should try that one day … just have blueberry muffins all day.
It would be like playing the naughty kid (“I’m gonna eat what I want to—yes!”). LOL Yes, you are so right–cold weather is my absolute favorite time for baking such wonders! Like you said, the kitchen is just so nice and cozy with that smell wafting through. That’s one reason that while others complain about winter, I totally enjoy it (granted, I live in VA though).
noble pig–Thank you! You are a world-class baker, so I am certain you could make a very special “noble pig” version of these.
H.Peter–Thanks for stopping by and commenting! Yes, popover is such a fun name … try the recipe and you’ll never forget popovers! I took a quick look at your wife’s GF bread and it’s absolutely beautiful. I saw the comment about using it to make panini. Oh, that definitely made me salivate and I’d love to try some of your wife’s bread some day. Kudos to her for being successful in opening her own bakery!! I agree that many foods have become staples in our daily lives, but, respectfully, that doesn’t necessarily mean they are truly the best for us on a daily basis. Many folks in other countries who obviously don’t follow the Standard American Diet are much healthier without the likes of pizza or sandwiches each day. Going gluten free gives us an opportunity to eat the healthiest ever IMHO. However, convenience definitely plays a role in our lives though and while I and many others have adapted nicely to life without sliced bread, my 21-year old GF college student son would very much like to find a good GF bread that he could buy weekly.
I will definitely go visit your blog and check it out more–thanks again!
Melissa-You sneaked in while I was writing away! Napa cabbage … that sounds wonderful. Did I tell you that I live in a semi-rural area and my grocery store is a Food Lion? Think very basic. I have never had Napa cabbage, but I confess to discovering a new appreciation for raw cabbage lately via a salad recipe that calls for a bag of cole slaw mix. Now the next time, I venture through the Whole Foods (an hour and half away) when I visit my girlfriend, I’ll be looking for Napa cabbage. Thanks for this hint and the kind words, Melissa!
Totally agree with the health aspect of your comments.
Having grown up in Europe, I do firmly believe that all the additives in north american foods (espcially ready made)
is as damaging to our health as the qntities they serve in some of those places (Claim Jumper, McDonalds, etc)
Nevertheless, I love to eat.
Hey, Shirley!! I’m so happy and PROUD of you! I remember the days of inaccurate diagnosis. You were so miserable some days. Ahh, yes, all the times you had to bolt to the bathroom at work!
(Now we know why!) You are doing a wonderful thing and I know it makes you happy. See you soon, my friend.
Cindi–Aw, shucks … thank you! Yes, life sure is good now that I don’t “know every bathroom on the East Coast” (as hubby used to say … and, he wasn’t kidding … first thing I did was case any joint for the bathroom). So nice to have those days in the past! Just spreading the word along with my fellow gluten-free bloggers.
Oh, yeah, misdiagnosis … for one of those, IBS, do you know the real meaning of IBS? One person joked that is the doctor saying, “I Be Stupid.” Seriously though, one medical professional says that every case of IBS diagnosed is really a misdiagnosed case of celiac/gluten intolerance. I believe that!
H. Peter–Claim Jumper … that’s a new one on me. Got to look that one up. And, who doesn’t love to eat?
It has to be obvious from only three posts thus far that I am with you on that one!
“I Be Stupid” on my gosh, I’m gonna have to remember that one! LOL Totally agree – it is a misdiagnosis for celiac. I was also misdiagnosed – I apparently had an “ulcer” and “a parasite” once before, when I was real good friends with my bathroom
We have a similar one in the autism world: PDDNOS – “Pediatrician Didn’t Decide, Neurologically Odd Son/Sibling” Not that I recommend getting a diagnosis – don’t get me started!
I did have a comment though, what was it? Oh yea, we don’t have bread every day either. Especially since we moved in June since they store closest to us doesn’t have the mix I prefer. Love me some popovers though
-Kelly
Kelly–:-) Glad you appreciated that one! I’ve got more, but I am not going to show my hand all at once. LOL
I didn’t know about the autism “inside” definition. Somehow those amazingly accurate, alternate acronym definitions can help us get through trying times, can’t they? And, misdiagnoses … we all have so many that I may well do a post on that in the future and ask for input from all.
And, 180 degrees the other way, the pros/cons of a “diagnosis,” well, that’s a horse of a different color—again, worthy of another post here, at least from the celiac/gluten intolerance perspective.
Hard not to love popovers. I am feeling sorry for the folks who have posted here who haven’t ever had one … seriously!
Those are some fine looking popovers! Let’s see, I could use tapioca starch for cornstarch and brown rice flour instead of white. No xantan gum. Maybe a smidgen of gelatin. Might work!
I jumped off the sandwich bandwagon early in my gf transition. The gf bread is heavy, and not as appealing for sandwiches. I still have one slice of toast every morning with my eggs! I’m pleasantly surprised that I don’t really crave bread (except for morning toast) any more.
Thanks, Kay. I bet you can make your own popovers! (Imagine them made from your own chicken’s eggs next year! Woohoo!) Maybe it’s time to try the chia flour (using your mortar and pestle to finely grind chia seeds) in place of the xanthan gum.
Sheltie Girl at Gluten A Go Go talks about using chia seed (she doesn’t even mention grinding) and other substitutes like kudzu powder for binding. (The kudzu powder is intriguing … talk about something in nature that offers a neverending supply!! BTW, have you heard about kudzunol as fuel? Now that’s going green!)
http://glutenagogo.blogspot.com/2007/05/lemon-chia-seed-bread-gluten-free-early.html
One slice of GF bread daily is at least easy to manage as far as maintaining a supply.
Shirley! Thanks so much for emailing me! I enjoyed hearing from you! I am enjoying your site! It’s very professionally done and I think you will have great success as a blogger! Thanks for sharing this recipe! i love popovers!
Carrie @ http://www.gingerlemongirl.com
Carrie–Thanks so much for stopping by and checking GFE out–I so appreciate your kindness and encouragement. You and the other well-established GF bloggers and just the best!
Glad you’re a member of the popover fan club. 
These look so tasty! You have some really great recipes on here, and I am super excited to try them! I do miss good bread, but not sandwich bread. I miss the rustic, crusty, chewy bread. But oh well.
I am going to try these popovers soon….can’t wait!
Tiffany–As a professional baker and pastry chef (I peeked at your blog already!), I bet you do miss that lovely crusty bread! Thanks so much for the positive feedback—hope you’ll visit GFE often.
Let us know on your success with the popovers … I am all about eating–even vicariously! 
Hi, GFE
I just saw your response on Gluten Free Gobsmacked…thanks so much for the popover recipe. Those look exactly like the ones my mother used to make! I can’t wait to try them, probably tonight! I can’t tell you how many times I’ve tried to convert that “simple” recipe and they ended up in the trash! I’ll let you know how I do! Thanks again! & great Blog!
Lisa
Lisa–Welcome! I sincerely hope the recipe will be successful for you. I believe the rice flour/cornstarch mix is light enough for adequate rising, unlike a lot of other GF flour mixes. I’ve made these many times and never had a problem. Look forward to hearing from you and thanks very much for the kind comments!
Popovers….my favorite! I missed them when we went gluten free SEVEN years ago! I used a Mrs. Roben’s popover mix just recently (before this recipe was posted) and I was amazed at how good they were.
Keep the awesome ideas coming Shirley!
That seems like a good idea, I’ll give these a try. I don’t use any gums and try to avoid starches but I might substitute the xanthan gum with 1 tbsp potato starch…Though I don’t think it’s necessary.
I haven’t had much luck baking GF breads so far so I usually stick to crepes and my hybrid SCD-GF bread which I make using nut meals, cooked GF grains and eggs (I have a couple recipes on my blog, I call them mimetic breads).
Polly–Thank you for stopping by AND commenting! I really appreciate the postive feedback. (That silent majority thing is overrated. LOL) Kudos on being GF for 7 years—quite an accomplishment.
(I’m at the 5 1/2 year mark now.) I remember you talking about wanting to make GF popovers a while back. So glad you found a mix that turned out well. If you are out of a mix and have the craving again, then please try this recipe and let us know what you think.
Alchemille–Welcome! I’ll be interested to see how the popovers work with your modification(s). Hopefully, they’ll still turn out great, because these really are a pleasure. As I stated, I have no real interest in baking traditional GF breads, but your mimetic breads on your site look very interesting. They look full of texture and chewy, which is always nice in a bread. How do you make your crepes? I saw one recipe the other day on ihatewheat.com where the primary ingredient was cornstarch. Since you avoid starches, I am curious what ingredients you use. Crepes are wonderful. I haven’t had them in many years.
Thank you for the warm welcome.
.
.
As for the crepes, you can use just about any GF flour or flour combination you like. Some flours work best for sweet or savory crepes. Some also basorb more liquid than other so you should add it little by little.
Now my crepes are about 4 inches wide and a little thicker than regular crepes, the reason being that with GF flour they tend to break or stick to the pan more easily (I don’t use non stick pans, they’re a health hazard).
No (added) starch needed. For sweet crepes i like a combo of 1/2 to 3/4 parts brown rice flour and 1/4 to 1/2 part chestnut flour. For savory crepes, I like 1 part each brown rice flour, quinoa flour and corn flour. I haven’t tried using legume flours yet but I know that lentil flour is becoming popular in France
In order for the body to absorb nutrients more efficiently, and as suggested in “Nourishing Traditions”, let the batter rest a few hours if not overnight.
Hope this helps
Alchemille–Thanks so much for all the additional info! Your crepes sound great.
Chestnut flour sounds so healthy. I will have to email you to find out info on ordering. I like to start out with smaller amounts of new flours because I have issues with many of them, like bean flours and sorghum. I’m wondering if you order your other flours (like brown rice flour) as well, or if you grind your own. I have found some commercial GF flours to be gritty, and not finely ground enough.
I have not yet read “Nourishing Traditions,” but it is praised so highly by many I know, that I must soon. I have no problem letting the mix sit overnight.
I like to make mixes and have them ready to go for later anyway.
Thanks again! Shirley
I usually order my flours (mostly from Bob’s Red Mill) but I’m starting to consider grinding my own, using a small coffee grinder (though sometimes I roll the grains before grinding them, it seems to make grinding easier). Lately I’m interested in sprouting flour, I hoping it will allow me to have so spelt again and make all other GF grains more nutritious and digestible.
Regarding the chestnuts, most chestnut flours are imported from Italy and can be quite expensive. I found a US company specialized in chestnut products, I recommend there (GF and caffeine free) chestnut coffee: Chestnut Trails http://www.chestnuttrails.com/
Happy Cooking/Baking,
Alchemille
Sorry, I meant sprouted flours.
Alchemille–Thanks so much for the additional information, particularly that on chestnut products.
It seems you are gluten free, so I don’t agree with eating spelt. Even if you aren’t aware of any symptoms, spelt is gluten and will do damage to your body. Please read my latest post, The Spin on Spelt, and especially read Allison’s Story (linked in the post).
Best to you,
Shirley
I know that spelt is not gluten free and I’ve always known it (see my answers to your emails).
Alchemille-Thanks for the clarification, here and in your emails. I respect your right to eat as you choose, but emphatically disagree with eating spelt in any form if one is gluten free.
AHHHHH, I’m in Popover heaven! I just made the popovers using your recipe! First, the came out gorgeous and Second they were delicious!! I just “popped” the fourth one in my mouth! Like I said before, I’ve tried these many, many times to no avail. My mother used to make these for us when we were growing up, and oh what wonderful memories I have of our family around the table sharing the Popovers! Finally, Now I can continue the tradition with my children! Thanks again!
BTW, I agree with you on the spelt issue!
Lisa
Lisa–LOL Popover heaven is a great place to be, isn’t it?
I am so thrilled. I’ve been waiting (worriedly) to see how they’d turn out for you. I am envisioning you and your family enjoying the popovers–very cool! Thanks so much for all your positive feedback. 
Hopefully, there will be more info and recipes here that you will appreciate in the future.
Shirley
I can’t use Xanthum Gum in anything. It gives both of us horrible gas. And my husband’s diverticulitis makes that not at all fun. Does anyone have any thoughts on how to achieve the texture of breads without Xanthum Gum?
Hi, Audrey–Welcome to gfe! I understand re: xanthan gum … I do try to avoid it when I can myself. Let me recommend my friend, Ali, at The Whole Life Nutrition Kitchen, for her wonderful bread recipes that are almost always free of xanthan gum. Just do a search on her site and I believe you’ll find what you need.
I’ll add additional sources (if I think of any), in another reply.
Thanks so much for taking the time to comment and ask the question! You will find lots of other gfe treat recipes here that do not contain xanthan gum, so please take a look.
Shirley
These really are good!! We had them with our Thanksgiving dinner and the whole family enjoyed them!!!! The secret “airy and light”.
Hi Jessica–Welcome to gfe! I’m so glad your family enjoyed the popovers.
They are always a crowd pleaser. I made more than usual on Thanksgiving. There were two left, which we finished with our lunch today. 
Thanks so much for taking the time to comment! Be sure to check out my new Out and About page for a holiday recipe and a POM Wonderful giveaway.
Shirley
I tried the popover recipe and they were delicious. I did have a problem, though. The popovers formed a tiny peak in the middle, but they didn’t rise/pop up the way they were supposed to. Still yummy, but not as light as they would have been.
Anybody know what I did wrong??
Thanks!
Hi Fran–It’s looks like you are a first-time commenter; welcome to gfe! I’m sorry your popovers didn’t pop. I do have that happen sometimes. When it does, Son calls them popunders.
I think there can be a lot of factors. Some folks say that using a special popover pan is best, but I’m not buying one. I found these tips for successful popovers. Probably the best one is having ingredients at room temp. I don’t normally do that one either though. Sometimes it happens just because I’m multitasking and get disracted though. LOL Check those tips out and exclude the ones that talk about gluten ingredients (like all-purpose flour) and you might find some answers. Best of luck, but I’d say don’t stress too much and just enjoy them. Do report back though if you find a sure-fire way to prevent the pop-under effect. 
Thanks!
Shirley
Thanks, Shirley! I’ll give some of those tips a try. I wonder if I’m over-beating the eggs/milk and the batter. For next try, I think I’ll warm the ingredients as you mentioned. Will also check the temp of my oven with a thermometer, since I’m wondering if the temp is a little off. Thanks again,
Fran
Hi again, Fran–Yes, overbeating could be a possibility, too, as well as the other things you mentioned. I know my oven temp is off and I have to adapt whenever I bake. Hopefully, you’ll figure it out and have the highest rising popovers ever.
BTW, if you enjoy popovers, you might also want to try out the Volcano Pancake recipe, which has a flavor and texture very similar to a popover. 
I’ve never had any issues with that recipe as far as rising.
Again, best of luck!
Shirley
I am a new member of the gluten-intolerant crowd. I also turn out to be dairy intolerant as well and as long term foodie and lover of bread and cheese I’ve felt a little lost. I made these popovers last night using almond milk and brown rice flour and they are soft and yummy! I won’t hesitate to take these to gatherings and they were delicious fresh from the oven with homemade sloppy joe sauce. Real comfort food. Thanks! I’m now fan of your site.
Hi Kristin–Well, welcome to gfe and the gluten-intolerant/dairy-intolerant crowd–we’re happy to have you join us! It’s definitely a shock at first, but you’ll find recipes you love and you’ll relish in feeling so much better soon. Hopefully, you’ll find a local support group or online blogs and forums that will keep you from feeling so lost. Of course all the recipes here are gluten free and you’ll find lots of recipes that are dairy free or easily made dairy free, as you did with the popover recipe. I’m thrilled that you had such success with your variation of them and so very grateful that you told me about it! Thanks for being a fan now, too. Feel free to follow me on Twitter and also become a fan of gfe on Facebook. Links are on my sidebar. And, please don’t hesitate to email me with any questions, especially if you’re looking for a particular recipe or tip and can’t find it readily.
Hugs,
Shirley