Gluten Free Popover Recipes

by Karen on April 5th, 2014

October 15, 2014 update:
As I work through recipes for our new book I made a happy discovery. The mini popover recipe in this post works well in a large popover pan too. This is the quickest way to bring some fresh gluten free bread to the table. It’s my go-to recipe for popovers now!

When you want to eat gluten-free popovers look at this site for the baked item recipe.The recipe comes out with more pretty and will make you happy. You will get more fun in preparing and presenting the recipes. Popovers are found to be the real thing as it has the similar texture and the taste.

The mini popover recipe makes: 24 mini popovers (double the recipe for a large popover pan for 8)
Our new book version of the recipe was improved by incorporating some brown rice flour.


the latest recipe for our new book

the latest recipe for our new book



Made with Erin The Sensitive Epicure’s recipe

Popovers are a great way to add bread into a meal.

I did a post on popovers earlier but it was long winded.
So here is a repost with a link to the recipe for the standard size popover shown above.

Flour adjustment:       I used equal parts sweet rice flour, tapioca flour and millet flour so don’t forget to make that adjustment.

And here are the insides….

Erin’s recipe made with equal parts sweet rice flour, tapioca, and millet flour


Mini Gluten Free Popovers

This recipe is very easy to add into a meal, kids especially like them.


quick gluten free popovers



Lulu’s Gluten Free Tapioca Flour Popovers

A quick and easy recipe that works well for entertaining.
The popovers act as a crisp shell for the other flavors you add with cheese, herbs, or seasonings.

1 egg
1/3 cup olive oil
2/3 cup milk
1 ½ cups tapioca flour
1/8 teaspoon guar gum (optional)
½ teaspoon salt
½ cup queso fresco

Preheat oven to 400 °   Lightly butter or spray mini muffin tins.

Combine egg, oil, and milk in a blender.  With the motor running on low, gradually add in tapioca flour, gum and salt.
(At this point you may refrigerate the batter for a few hours until you are ready to bake popovers, a major plus to this recipe.)

Pour batter into muffin tin filling up to 2/3 full.  Top each with a little queso fresco or other filling choice. Bake for 20-25 minutes or until nicely browned.  Remove from pan to a cooling rack.

Popover Tips

-I found that if you pour some batter into another measuring cup and stir in your herbs, seasonings, and cheese before pouring it into the tin you can eliminate a big hole in the middle (see last photo below).
-The hole can be used to hold a little bit of butter though.
-Guar gum is probably not necessary, I don’t think Lulu used any at all.
-I am going to sub in some millet flour next time (maybe 1/2 cup)