Gluten-Free Naturally: Popovers

Friday, October 31, 2025

Popovers

Naturally Gluten-Free

POPOVERS WITH SWEET BUTTER

INGREDIENTS

4 Large Eggs, room temperature

1 ½ Cups Milk

¾ Teaspoon Salt

1 ½ Cup GF Cup4Cup Flour, any brand

3 Tbls Butter, softened

Sweet Butter

8 Tbls Butter, room temperature

1/8 Tsp Salt

2 To 3 Tbls Honey or Maple Syrup

DIRECTIONS

Preheat the oven to 450°F

Position a rack on a lower shelf.

Standard 12-cup metal muffin tin, well-greased

Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing. Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are okay. Stir in the butter and combine quickly.

Pour the batter into the muffin cups, filling them ¾ full. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown.

Make the sweet butter - In a small bowl or the bowl of your stand mixer, add the butter, salt, and honey or maple syrup. Mix or beat until all the ingredients are combined.

If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve alongside the sweet butter.

If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

NOTE: Always read labels carefully

CarolAnne Le Blanc