Better than Sliced Bread … Gluten-Free Popovers!

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 gluten-free bread on a daily basis, even gluten-free bread, and especially ready-made gluten-free bread. I think it’s often the result of a combination of too many carbs and too many odd ingredients. Of course, Homemade Gluten-Free Bread is much different and can be a wonderful thing for sure.

However, I don’t often indulge in that either. 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 Super Easy Turkey Breast I cooked in my slow cooker (only two ingredients!) 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.

gluten-free popovers, gluten-free Yorkshire pudding alternative, gluten-free bread, gluten-free rolls

Holiday Meeting Fare

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 adding a little xanthan gum. Look at the close-up picture, folks. These are GOOD.

gluten-free popovers, gluten-free Yorkshire pudding alternative, gluten-free bread, gluten-free rolls

Gluten-Free Popovers (Better Than Sliced Bread!)

“Better than Sliced Bread” Gluten-Free Popovers
Author: 
 
Ingredients
  • 2 large eggs
  • ½ tsp salt
  • 1 cup milk (dairy or non-dairy)
  • 1 cup gluten-free all-purpose flour mix (see notes)
  • 1 tsp xanthan gum
Instructions
  1. 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.
  2. 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.
Notes
*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 superfine 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.

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. Of course, if you are a reader who eats gluten with no issues, all-purpose flour can be used and the xanthan gum omitted.

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
Not just gf, but gfe!

This post is linked to 5-Ingredient Mondays.

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Comments

104 Responses to “Better than Sliced Bread … Gluten-Free Popovers!”

  1. Jennifer Smith on January 4th, 2009 6:42 pm

    The picture makes me want a popover right now! And folks, they are delicious!

    • Sandy on March 2nd, 2014 12:49 pm

      Just made these and they came out good. I love the idea of the GF flour mix using the sweet rice flour and cornstarch. These did not come out gritty. They are light and tasty. Crispy on outside. Tender on the inside. But the didn’t rise higher than the top of the muffin pan, which isn’t necessarily a bad thing. I actually got 12 instead of 8 and I filled the pan almost to the top. Will be searching for best of the best tips on making popovers. There may be some good tips to apply to this recipe as far as the process. I’m getting ready to try a bread machine recipe next!

      • Shirley on March 2nd, 2014 2:25 pm

        Hi Sandy–Welcome to gfe. :-) I’m glad you liked our results for taste and tenderness. Different flour mixes can yield different results. For example, a bean flour based mix is heavier and won’t rise as much, so I don’t recommend mixes like that. However, I occasionally still find the rise results to be a bit variable even when all my ingredients are the same when using the muffin pan. A popover pan like this one will actually yield the best results as far as rise. I have one now, but I still usually just use the muffin pan to get more popovers. ;-)

        As far as my simple gf flour mix, it does not call for sweet rice flour. It’s Asian white rice flour. Sweet rice flour will not work in place of the white rice flour in this mix. I would hate for you make up this mix with sweet rice flour and try making any recipes. But I think you’ll love it if you make it as directed.

        Good luck with gluten-free baking in the bread machine! :-)
        Shirley

        • Sandy on March 2nd, 2014 8:13 pm

          What brand or where to you get your white rice flour? I did a google search and found a site that said asian white rice flour was made from ground short grain rice that is used to make sticky/sushi rice. I used brown rice flour today in a different recipe and it is gritty. Also when using your GF flour mix (white rice/cornstarch) can you truly use it in ANY regular recipe calling for all purpose flour and if so, what ratio of gluten replacer would you use – 1 tsp per cup? We really want one basic flour mix and really liked how this worked. We used it in a white bread recipe and actually combined 2 recipes into one as far as process – and the results were pretty good. The only tweaking would be to figure out how to get it to rise a little more. But texture and flavor were very good. We are new to the gluten free life but by choice, not diagnosis and trying to avoid as much GMO products as possible.

  2. Shirley on January 4th, 2009 8:07 pm

    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. ;-)

  3. Gluten Free Steve on January 4th, 2009 11:36 pm

    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.

  4. noble pig on January 5th, 2009 2:48 am

    Those are beautiful. I wouldn’t mind popping a few in my mouth!

  5. H.Peter on January 5th, 2009 11:40 am

    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

  6. glutenfreeforgood on January 5th, 2009 5:34 pm

    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

  7. Shirley on January 5th, 2009 6:11 pm

    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!

  8. Shirley on January 5th, 2009 6:20 pm

    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!

  9. H.Peter on January 5th, 2009 9:02 pm

    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.

  10. Cindi on January 5th, 2009 9:15 pm

    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.

  11. Shirley on January 5th, 2009 10:51 pm

    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!

  12. Kelly on January 6th, 2009 6:09 pm

    “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

  13. Shirley on January 6th, 2009 9:43 pm

    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!

  14. Kay Niedenthal on January 7th, 2009 4:03 pm

    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.

  15. Shirley on January 7th, 2009 10:31 pm

    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. :-)

  16. carrie @ Ginger Lemon Girl on January 8th, 2009 11:33 am

    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

  17. Shirley on January 8th, 2009 6:03 pm

    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. ;-)

  18. Tiffany on January 9th, 2009 12:14 am

    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!

  19. Shirley on January 9th, 2009 6:32 am

    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! ;-)

  20. Lisa on January 11th, 2009 3:57 pm

    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 :)

  21. Shirley on January 11th, 2009 4:19 pm

    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!

  22. Polly on January 17th, 2009 9:53 pm

    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!

  23. Alchemille on January 17th, 2009 10:00 pm

    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).

  24. Shirley on January 17th, 2009 10:51 pm

    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.

  25. Alchemille on January 18th, 2009 3:20 am

    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 ;).

  26. Shirley on January 18th, 2009 1:11 pm

    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

  27. Alchemille on January 18th, 2009 2:39 pm

    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

  28. Alchemille on January 18th, 2009 3:15 pm

    Sorry, I meant sprouted flours.

  29. Shirley on January 18th, 2009 5:26 pm

    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

  30. Alchemille on January 18th, 2009 5:31 pm

    I know that spelt is not gluten free and I’ve always known it (see my answers to your emails).

  31. Shirley on January 18th, 2009 5:40 pm

    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.

  32. Lisa on January 19th, 2009 9:59 am

    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 :)

  33. Shirley on January 19th, 2009 10:14 am

    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

  34. Audrey on November 23rd, 2009 10:44 am

    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?

    • Shirley on November 23rd, 2009 11:32 am

      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

  35. Jessica, MA on November 28th, 2009 5:43 pm

    These really are good!! We had them with our Thanksgiving dinner and the whole family enjoyed them!!!! The secret “airy and light”.

    • Shirley on November 28th, 2009 8:35 pm

      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

  36. Fran on January 18th, 2010 8:41 am

    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!

    • Shirley on January 18th, 2010 12:26 pm

      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

      • Fran on January 18th, 2010 1:26 pm

        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

        • Shirley on January 18th, 2010 9:49 pm

          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

  37. Kristin on May 27th, 2010 5:56 pm

    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.

    • Shirley on May 27th, 2010 8:12 pm

      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

  38. Sarah on January 11th, 2011 2:48 am

    Hi! I love this blog :) The recipes and stories come in handy on the days when I’m feeling sick and down. I’ve been thinking about this forever, but do you think there is any foreseeable way to make popovers bigger? I use them for tiny sandwiches, but it’d be so rad to have a good sized bun sometimes, y’know?

    Thanks

    • Shirley on January 11th, 2011 12:00 pm

      Hi Sarah–Welcome to gfe! :-) Thanks so much for your very kind words … they truly mean a lot. I hope those days of feeling sick and down are getting to be fewer and fewer as you are healing and embracing a different way of eating gluten free.

      Interesting question on making the popovers bigger. I do love the idea of using them for sandwiches. Really, my gfe volcano pancake is just a big popover, so it seems like one should be able to make them any size that one wants. I’ve got an idea and will try it out and let you know. But, do you use a popover pan? I just got one for Christmas and the popovers are so much bigger than when just using a muffin pan. Plus, the inside is largely hollow, so they’d be perfect to slice into for a sandwich. They are still smaller than your typical bun, but could be a better option until I come up with something else. I know there are restaurants that serve popover sandwiches so they must use larger pans.

      I’ll give the other idea a try tonight and let you know … I’m very intrigued myself! ;-) Hugs,
      Shirley

  39. Sarah on January 11th, 2011 11:24 pm

    Wow! Thank you so much! I don’t use a popover pan as I just discovered these little beauties a couple weeks ago. I was thinking maybe a jumbo muffin pan or a big ramekin or something. Again, thanks :)

  40. Sheryl on January 13th, 2011 9:42 pm

    These sounds delish!! Anyone make them with egg substitutes with success?? I would love to finally make something the whole family liked!!

    • Shirley on January 14th, 2011 12:16 am

      Hi Sheryl–There’s really not much in the way of egg-free popover recipes because the egg action is key. I did find a vegan recipe using silken tofu here. It’s not gluten-free, but you should be able to adapt to be gluten free, if you eat soy.

      Best of luck!
      Shirley

  41. Amber on January 21st, 2011 10:26 pm

    Hi there! I made your popovers last night, but they had a strange aftertaste. Could it have been from the xantham gum?

    By the way, I love your site! My husband is a new gluten-intolerant (in the past year) and your recipes are the only ones that he loves!

    This week I made the potato soup and the enchilada casserole! He LOVED both of them. Thanks again!

    • Shirley on January 22nd, 2011 4:17 am

      Hey Amber–First, it looks like you’re new to commenting at gfe–welcome! :-) As far as the popovers, I’ve never had an aftertaste with them. I assume you used the amount called for in the recipe, and I guess you haven’t noticed an aftertaste in other recipes in which you’ve used xanthan gum. You might try cutting back on the xanthan gum next time. Did you use the same flour mix I use? So sorry, I can’t be more helpful.

      Thanks so much for the kind words on my gfe recipes! That’s my goal … to make recipes that are loved. ;-) It thrills me to hear that your husband is enjoying them so!

      Hugs,
      Shirley

  42. cheri on April 6th, 2011 6:44 pm

    I am looking for a low carb popover recipe, preferably with coconut flour

    • Shirley on April 6th, 2011 10:38 pm

      Hi Cheri–Welcome to gfe! :-) I’m sorry but I haven’t done any experimentation with low-carb recipes for popovers or ones using coconut flour. Coconut flour behaves very differently than my all-purpose gluten-free flour. I’d suggest doing some experimenting of your own with a combination of coconut flour and almond flour. If I try those flours in popovers in the future, I’ll certainly share here on gfe.

      Best,
      Shirley

  43. Lizzie B on February 22nd, 2012 7:44 pm

    Trying these tonight to go with the Jambalaya I’m making inspired by your recipe also.
    Thanks for all the time you put into sharing the information here. It’s so nice to have a central source for recipes and gluten issues.

    • Shirley on February 22nd, 2012 8:56 pm

      Hi Lizzie–Welcome to gfe! :-) Oooh, the jambalaya and popovers should be a great combo for sure. Fingers crossed that you will enjoy both very much! Thanks so much for the very generous words, too. We bloggers never get tired of hearing such lovely, appreciative feedback. ;-)

      Shirley

  44. Nancy Offermann on March 16th, 2012 8:41 am

    Wow, my family loves popovers and since my daughter was diagnosed , I have not made them. I am hoping to try Irish Soda Bread, but will make popovers just in case!
    I love your verrry clever blog name!

    • Shirley on March 17th, 2012 9:12 am

      Hi Nancy–Welcome to gfe! :-) Thanks so much for the feedback on my blog name, too! Fingers crossed that your family will love these popovers. I’ve not met anyone who didn’t love these popovers, so hope the “streak” continues with your family. ;-)

      Thanks so much for visiting gfe and taking the time to comment! Hope to see you here much more!
      Shirley

      p.s. Hope your whole family is being tested as well, since as I’m sure you know celiac/gluten issues are genetic.

  45. Tammy B on May 2nd, 2012 9:20 am

    I made these for dinner last night and put butter and honey on them. Yumm, yumm! The next one I had I put butter and a little of my homemade blueberry syrup on it and it was even better! I think it would also be very good with the butter , syrup, and a little whip cream for dessert, kind of like a strawberry shortcake.
    Thanks for the yummy recipe
    Tammy

    • Shirley on May 2nd, 2012 10:12 am

      Hi Tammy–Welcome to gfe! :-) And thank you so much for taking the time to comment and share this lovely review with us all. I like your topping choices … might have to *steal* your idea for strawberry shortcake popovers. ;-) You might also want to check out my Cinnamon-Crusted Almond Popovers recipe. The almonds can be skipped if one has nut issues, but these are super yummy breakfast or dessert popovers. Son says they remind him of cinnamon rolls. :-)

      Thanks again!
      Shirley

  46. Janelle on September 10th, 2012 8:43 pm

    Hi I am from Australia and I hadn’t heard of a popover before so I was intrigued and wanted to try some. I am happy to report that the batch I just baked came out moist and light. I just loaded one up with some cherry jam for morning tea – delish! Thank you for sharing your recipes with us. (By the way, I used 100% brown rice flour and the xantham gum).

    • Shirley on September 10th, 2012 9:34 pm

      Hi there, Janelle–Welcome to gfe! I’m so thrilled that you had such wonderful popover success! I don’t make those popovers often enough, but when I do they disappear very rapidly. ;-) I appreciate you sharing the particulars on how you made yours. Having some with cherry jam for morning tea sounds lovely! :-)

      Thanks for your fantastic feedback; it’s much appreciated! Oh, you might want to try my Cinnamon-Sugar-Crusted Almond Popovers some time, too. ;-)
      Shirley

  47. Vicky on September 11th, 2012 1:06 pm

    These look so good! They are almost like “Yorkshire Puddings” – we have them with gravy! I first came across Popovers when I found a blog which is full of Popover recipes (I can’t remember the name of it).

    Since going gluten free, I haven’t made Yorkshire Puddings. Our classic recipe for a Yorkshire Pud is

    4oz flour
    1 egg
    1/2 pint of milk and water mixed
    pinch of salt

    I really fancy one now having seen these pictures!

    • Shirley on September 12th, 2012 11:05 pm

      Hi Vicky–I’ve heard others say that popovers are similar to Yorkshire Puddings and they do have the same basic ingredients. How interesting that milk and water are mixed for the recipe. I will have to try your recipe and let you know what I think! ;-)

      I hope you indulged and enoyed some of your Yorkshire Puddings at least!
      Shirley

      • Vicky on September 13th, 2012 2:50 pm

        Hi Shirley!

        The recipe has been passed down and since I live in Yorkshire, I guess it’s probably an original!

        A friend of mine adds an extra egg to her GF Yorkshire Puds but I haven’t yet tried them with GF flour.

        I was always taught that to make a good Yorkshire Pud you need to heat the baking tin until the oil is sizzling and cook at 425 degrees until ready. It always worked for me they were so light!

        Vicky

        • Shirley on September 13th, 2012 8:30 pm

          Vicky–That is sooo cool! I am surprised at the number of recipes/food items that you UK folks call pudding. I just saw a recipe that looked like chocolate cupcakes that were called puddings. I’m obviously not up on my British lexicon. Good thing I have you to help me out a bit! ;-)

          An extra egg sounds like it would make for a super rich pudding. For popovers, too, preheating the pan and temperature are key to the rising and, therefore, lightness. :-)

          Shirley

  48. Sarah on May 16th, 2013 10:00 am

    These are amazing. PERFECT texture. I have to make them with dairy-free milk and it still works fine. I still miss the taste of wheat, but these are a perfect warm, crusty vehicle for soy-free Earth Balance and homemade jam!

    • Shirley on May 16th, 2013 4:56 pm

      Hi Sarah–Welcome to gfe! :-) I’m so thrilled that this recipe more than met your expectations! Yes, I use dairy-free milk whenever I make the recipe now and the results are the same as they would be with dairy milk. Love that! Thanks for reminding me about these popovers. I need to make them on an upcoming cooler day. ;-)

      Shirley

  49. Diane on September 19th, 2013 4:55 pm

    I am wondering if I can omit the xanthan gum and still ue King Arthur GF all purpose flour? I seem to have bad gas with xanthan gum! ANy substitutions if not?

    • Shirley on September 19th, 2013 5:32 pm

      Hi Diane–Welcome to gfe! :-) I’m not sure if this recipe will work by simply leaving the xanthan gum out. It’s possible, but I don’t know. I have seen recipes that use a gluten-free version of self-rising flour that don’t include xanthan gum. In those cases, for the one cup of flour, you use 1 cup gf ap flour (King Arthur gf ap flour is fine) plus 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This recipe already calls for 1/2 tsp salt, so personally I’d still use that amount of salt in total. Again, I don’t know if this method will work, but it’s worth a try. Please report back if you give it a try!

      Shirley

  50. Judith on October 24th, 2013 5:08 am

    I tried these the other day to have with soup when there wasn’t time for a yeast bread to rise. I was happy enough with them when fresh, but I think I liked them even better the next day, when they developed a lovely chewy, bread-like texture – nicer than most gf breads I’ve made! Will definitely make them again. Thank you!

    • Shirley on October 24th, 2013 6:14 am

      Hi Judith–You’re welcome and welcome to gfe! It’s great to have you here. :-) And I’m so glad these popovers turned out to be so pleasing to you. It’s funny how we all have different preferences. My support group loves these popovers right out of the oven, but my family loves the leftover ones to enjoy with soup, breakfast, etc. Of course, now that I think of it my support group members don’t get a chance to sample the “day after” version. Well, unless they make them at home. ;-)

      Thanks so much for taking the time to comment!
      Shirley

  51. wickedvox on December 11th, 2013 3:37 pm

    I include xanthan gum in my gf flour mix. Do I have to add *more* xanthan gum?

    • Shirley on December 12th, 2013 2:32 pm

      Hi wickedvox–Welcome to gfe! :-) No, if your gf flour mix already includes xanthan gum, you do not have to add more. Hope you love these!

      Shirley

  52. Natalie on February 21st, 2014 5:52 pm

    These look AMAZING and very easy to make. Thanks for posting!

    • Shirley on February 21st, 2014 10:41 pm

      Hi Natalie–Welcome to gfe! :-) These are very easy to make and always make everyone extremely happy. ;-0 Such an easy way to enjoy a bread recipe!

      Shirley

  53. julie on March 3rd, 2014 9:33 pm

    these look amazing. I can’t wait to try them. I am definitely going to the store to make the flour mix tomorrow

  54. susan reed on March 19th, 2014 10:52 pm

    You have kept me in the kitchen all month

    • Shirley on March 19th, 2014 11:00 pm

      Susan–Your comment just made me laugh and made me so happy! Thank you! I’m so glad that you and your husband are enjoying all the March Muffin Madness recipes and my old standby gfe recipes, too. :-)

      Shirley

  55. Ruth M. Henshaw on March 20th, 2014 12:54 am

    Well I must say that this has been a happy month for me. I love making cupcakes and muffins because I like trying new recipes all the time and they are so easy to share. In my little corner of Texas I have a lot of happy friends and neighbors. (You suppose it’s because they are on a constant sugar high when I am around?) No one is complaining though and it keeps this old woman busy and content. Thanks for all you do and all you share with all of us. Being GF is not boring for me anymore.

    • Shirley on March 21st, 2014 3:04 pm

      Hi Ruth–Thanks so much for all your sweet comments! They really make my day. I love that last line … GF should never be boring! ;-) I’m so glad you’re enjoying making and sharing recipes from gfe! :-)

      Shirley

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