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’m all about alternative gluten-free breads like these amazing gluten-free popovers.
However, 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. (I even came up with a whole series, The Bountiful Bread Basket, to help you achieve great homemade gluten-free bread.) But, I believe in being gluten free easily, i.e., not just gf, but gfe, so I usually 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.
Homemade Gluten-Free Bread is much different and can be a wonderful thing for sure. (An excellent breadmaker and equally good recipe for making bread in your breadmaker can help tremendously if you want homemade loaf bread!)
However, I don’t often indulge in that either. But (there’s always a but, right?), I do love to make gluten-free muffins (both sweet and savory) and gluten-free 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 gluten-free 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 gluten-free ham was a Smithfield spiral-sliced ham ready-to-go variety. 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 Best Ever Salmon Cakes and two of our favorite pies: Easy Crustless Apple Pie and Crustless Coconut Pie.
Holiday Meeting Fare
This recipe is the simple popover recipe you can find in any basic cookbook or online, but I adapted it to be gluten free by replacing the all-purpose flour with my Two-Ingredient Gluten-Free Flour Mix. Look at the close-up picture, folks. These are GOOD. Crusty on the outside and tender and airy on the inside.
More Gluten-Free Rolls Recipes You’ll Want To Try
~ The Best Gluten-Free Croissant and Crescent Roll Recipes
~ The Best Gluten-Free Roll Recipes (Over 30 Recipes)
Gluten-Free Popovers Recipe
A great way to get delicious gluten-free bread on the table without fooling with making a loaf! Recipe makes 8 popovers, but I double and triple it as needed with no issues. See my gluten-free all-purpose flour mix here. It's simple, economical, and works well! 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. Gluten-Free Popovers ("Better than Sliced Bread")
Ingredients
Instructions
Notes
Special thanks to my very dear friend, Jennifer Smith, for taking and sharing these photos!
Originally published January 4, 2009; updated November 12, 2023.
Jennifer Smith says
The picture makes me want a popover right now! And folks, they are delicious!
Sandy says
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 says
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 says
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.
Shirley says
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. 😉
Gluten Free Steve says
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.
noble pig says
Those are beautiful. I wouldn’t mind popping a few in my mouth!
H.Peter says
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.
glutenfreeforgood says
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
Shirley says
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!
Shirley says
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!
H.Peter says
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.
Cindi says
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.
Shirley says
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!
Kelly says
“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
Shirley says
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!
Kay Niedenthal says
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.
Shirley says
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. 🙂
carrie @ Ginger Lemon Girl says
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
Shirley says
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. 😉
Tiffany says
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!
Shirley says
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! 😉
Lisa says
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 🙂
Shirley says
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!
Alchemille says
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 says
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!
Shirley says
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.
Alchemille says
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 ;).
Shirley says
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
Alchemille says
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
Alchemille says
Sorry, I meant sprouted flours.
Alchemille says
I know that spelt is not gluten free and I’ve always known it (see my answers to your emails).
Shirley says
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
Shirley says
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.
Lisa says
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 🙂
Shirley says
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
Audrey says
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 says
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
Jessica, MA says
These really are good!! We had them with our Thanksgiving dinner and the whole family enjoyed them!!!! The secret “airy and light”.
Shirley says
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
Fran says
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 says
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 says
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 says
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
Kristin says
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 says
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
Sarah says
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 says
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
Sarah says
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 🙂
Sheryl says
These sounds delish!! Anyone make them with egg substitutes with success?? I would love to finally make something the whole family liked!!
Shirley says
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
Amber says
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 says
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
cheri says
I am looking for a low carb popover recipe, preferably with coconut flour
Shirley says
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
Lizzie B says
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 says
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
Nancy Offermann says
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 says
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.
Tammy B says
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 says
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
Janelle says
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 says
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
Vicky says
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 says
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 says
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 says
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
Sarah says
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 says
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
Diane says
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 says
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
Judith says
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 says
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
wickedvox says
I include xanthan gum in my gf flour mix. Do I have to add *more* xanthan gum?
Shirley says
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
Natalie says
These look AMAZING and very easy to make. Thanks for posting!
Shirley says
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
julie says
these look amazing. I can’t wait to try them. I am definitely going to the store to make the flour mix tomorrow
susan reed says
You have kept me in the kitchen all month
Shirley says
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
Ruth M. Henshaw says
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 says
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
Trish says
I have made these popovers several times and we love them. I use a sorghum, millet, cornstarch, tapioca, arrowroot flour mix. I use a Nordic Ware Popover pan and so it is deeper than a muffin pan. Anyway, all my adult life before becoming g/f , I would make “boats” like my mother did. We used french rolls that we hollowed out and filled with a mix of vegi.chick (now canned chicken packed in h20), chopped celery, boiled eggs, dill pickles, mayo (used to add green onions but can no longer tolerate) and stuffed this into the boats and topped with a slice of cheddar cheese and warmed in the oven until the cheese melts.. I hadn’t been able to find a suitable g/f substitue for the french rolls until now. I cook these popovers a little longer till well browned and then I split them and stuff with the filling & cheese. They work great and I don’t have to scoop anything out, I just fill them. My husband and I are so happy that we now have our “boats” back!!! Thank you so much for this recipe. They also held up fine in the refrig overnight lightly covered with waxed paper.
Shirley says
Hi Trish–So good to see you here again and I’m proclaiming your comment “GFE Comment of the Day”! It certainly has made my day—thank you! 🙂 I am thrilled to hear that these popovers have become your new “vessels”! So cool! Thanks so much for taking the time to comment and let us all know of this really great meal idea!
Shirley
Trish says
Hi Shirley,
I have made these several more times and our daughter (who isn’t g/f) tried them the other day and she was so excited because she liked the “vessels” better than the french rolls she had been using. It’s also less work because they don’t have to be hulled out. I am so excited because the popovers are so easy to make and they can be used in so many different ways!
Shirley says
That is just so neat to hear, Trish! Love that your whole family is on board with this concept using my popovers! And I feel like I’ve been missing a great meal option here. I’m thinking about trying a ham and cheese combo to start. 😉
Thanks for stopping back by to tell us more! 🙂
Shirley
April J Harris says
It is so good to have a gluten free recipe for this classic treat! Your popovers look delicious, Shirley. I enjoy both the sweet and savory varieties! Thank you so much for bringing this wonderful recipe to the Hearth and Soul Hop. Stumbled, pinned and will share.
Shirley Braden says
Thanks, April! Popovers make everyone happy! 🙂
I appreciate all the collecting, featuring, and sharing that you all do at Hearth and Soul Hop!
Shirley