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Gluten-Free Popovers
Crispy on the outside and impossibly hollow within, these gluten-free popovers deliver the exact texture you crave from the traditional bakery staple. The batter mixes up fast with eggs, milk, and melted butter, creating a rich flavor that pairs just as well with morning jam as it does with a savory Sunday roast. You'll love watching them puff up dramatically in the oven, turning deep golden brown. Serve them warm right out of the pan for the best experience.
Ingredients
- 1 cup Betty Crocker Gluten Free all-purpose rice flour blend
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 4 eggs
- 2 tablespoons butter, melted
- 1¼ cups milk
Instructions
- 1Preheat the oven to 400°F. Generously grease a 6-cup popover pan with shortening, then place the empty pan in the hot oven for 5 minutes. Heating the pan first jumpstarts the baking process for a taller rise.
- 2While the pan heats, whisk the gluten-free flour blend, salt, and xanthan gum together in a medium bowl.
- 3In a separate bowl, beat the eggs, melted butter, and milk with an electric mixer on medium speed for 1 to 2 minutes until smooth.
- 4Pour the dry flour mixture into the wet ingredients and beat on medium speed for another 1 to 2 minutes until just smooth. Don't overmix the batter. Carefully divide the batter evenly among the hot popover cups.
- 5Bake for 20 minutes. Reduce the oven temperature to 350°F and bake 10 to 15 minutes longer until deep golden brown. Keep the oven door completely closed while baking; cool air causes popovers to deflate.
- 6Remove from the oven and immediately prick the side of each popover with a knife to release trapped steam. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Temperature: For the best rise, make sure your milk and eggs are at room temperature before mixing the batter.
- Serving: These are best enjoyed immediately while still warm and crisp.
- Equipment: If you don't have a popover pan, a standard muffin tin works, though the popovers won't rise quite as tall.