These delightful popovers fill the house with the smell of freshly baked bread and can be a great addition to any meal. They are also conveniently low carb! If you want to give them an extra protein punch, you can add meat to the center. Gluten free popovers are a wonderful way to maintain a healthy diet while still being mindful of specific food allergies. If you are both gluten free and dairy free, you can substitute the milk in this recipe with other options such as coconut milk or nut milks.
Gluten free popovers rise like normal bread without using additional yeast. The eggs in this recipe gives them a soft center with a hard shell on the outside. This recipe also takes a lot less time then traditional recipes because you don’t have to allow the batter to rest.
Fit Tip: Having your eggs and milk at room temperature is the best way to getting puffy popovers. If you have a popover pan, Great! If you don’t, you can use a muffin tin in it’s place. It will yield 10.
Ingrediants for Gluten Free Popovers
1 Cup of milk (room temperature)
3 large pastured eggs (room temperature)
3 tablespoons of unsalted butter (melted)
3/4 cup of gluten free flour mix
1/8 teaspoon of xanthan gum
1/4 – 1/2 teaspoon of salt
Directions
Preheat the oven to 400 degrees. Change the racks in your oven so that you can place the popovers in the middle of the oven.
Spray popover pan with oil or lightly grease pan by hand. I prefer to use XCT oil (MCT oil) instead of traditional sprays.
Place milk and eggs in a blender and blend until the mixture is frothy.
Next add xanthan gum, flour, and melted butter into the blender. Mix for an additional 1 – 2 minuutes. The batter should be the consistency of butter milk or cream.
Pour batter into 8 popover tins OR 10 muffin tins.
Reduce heat to 375 degrees and place pan into the oven to bake for 40 – 50 minutes. Once the popovers have risen, use a sharp knife to cut a slit into the center of each popover. This will release the steam.
Cook for an additional 5 – 10 minutes. Remove from oven.
Take Popovers out of the pan to cool. You may need to run a knife or spatula along the outside of the popovers so you can remove them from the pan easily.
Yields 10
10 minPrep Time
55 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 1 Cup of milk (room temperature)
- 3 large pastured eggs (room temperature)
- 3 tablespoons of unsalted butter (melted)
- 3/4 cup of gluten free flour mix
- 1/8 teaspoon of xanthan gum
- 1/4 - 1/2 teaspoon of salt
Instructions
- Preheat the oven to 400 degrees. Change the racks in your oven so that you can place the popovers in the middle of the oven.
- Spray popover pan with oil or lightly grease it by hand. I prefer to use XCT oil (MCT oil) instead of traditional sprays.
- Place milk and eggs in a blender and blend until the mixture is frothy.
- Next add xanthan gum, flour, and melted butter into the blender. Mix for an additional 1 - 2 minuutes. The batter should be the consistency of butter milk or cream.
- Pour batter into 8 popover tins OR 10 muffin tins.
- Reduce heat to 375 degrees and place pan into the oven to bake for 40 - 50 minutes. Once the popovers have risen, use a sharp knife to cut a slit into the center of each popover. This will release the steam.
- Cook for an additional 5 - 10 minutes. Remove from oven.
- Take Popovers out of the pan to cool. You may need to run a knife or spatula along the outside of the popovers so you can remove them from the pan easily.
The popovers should be golden brown with a crispy outside and soft center. Of course, they will be a bit hollow in the center. This is where it gets fun! You can add in additional filling the the center. Get creative and add in pot pie filling, chicken salad, tuna salad, a vegetable and meat combination, or even pot roast! Adding in additional protein will help to level out the affects of the carbohydrates and give you a filling meal.
Adria
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