Gluten-Free Popovers
These popovers are crisp on the outside, nicely moist within. Their crowned tops leave lots of room for melting butter and jam. And these popovers are so easy, you don't even need to use a mixer.
Save time by using our flour in your favorite gluten-free recipes. We do recommend you bake a test batch of any formula before scaling up. This flour is very versatile, unlike some gluten-free blends, allowing you to tailor its use to your specific formula.
| YOU'LL NEED | OUNCES | GRAMS | BAKER'S % | 5 LBS FLOUR | 25 LBS FLOUR | 50 LBS FLOUR | |
|---|---|---|---|---|---|---|---|
| 3/8 cup King Arthur Gluten-Free Flour | 2.1 | 58 | 100 | 5 lbs | 25 lbs | 50 lbs | |
| 2 large eggs, room temperature | 3.5 | 100 | 172 | 8 lbs, 10 oz | 43 lbs, 2 oz | 86 lbs, 3 oz | |
| 1 tablespoon butter, melted | 0.5 | 14 | 24.4 | 1 lb, 3 oz | 6 lbs, 2 oz | 12 lbs, 3 oz | |
| 5/8 cup milk, slightly warm | 5 | 142 | 244 | 12 lbs, 3 oz | 61 lbs, 2 oz | 122 lbs, 3 oz | |
| 1/8 teaspoon xanthan gum | 0.012 | 0.34 | 0.59 | 0.5 oz | 2.3 oz | 4.7 oz | |
| 2 tablespoons gluten-free cornstarch | 0.5 | 14 | 24.4 | 1 lb, 3 oz | 6 lbs, 2 oz | 12 lbs, 3 oz | |
| 1/4 teaspoon salt | 0.044 | 1.25 | 2.2 | 1.7 oz | 8.6 oz | 1 lb, 1.2 oz |
Directions
1. Preheat oven to 425°F. Grease popover pan(s) or muffin pan(s).
2. Whisk together eggs, butter, and milk in a large bowl. In separate bowl, whisk flour with xanthan gum, starch, and salt, then gradually sift and whisk into liquid ingredients until you have a smooth batter.
3. Pour batter into greased cups, filling each about 2/3 full.
4. Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until popovers are deep brown.
5. Remove from oven, let firm for 5 minutes, then remove from pan(s) and serve immediately.
Yields
2.1 ounces of mix bakes 6 popovers
5 pounds of mix bakes about 19 dozen popovers
25 pounds of mix bakes about 95 dozen popovers
50 pounds of mix bakes about 190 dozen popovers
Tips from our Bakers
- Gluten-free starches and flours tend to lump fairly easily. In recipes like popovers, with lots of liquid, this can be a challenge. Unlike pancakes, where small lumps disappear as the pancake cooks, these lumps can weigh popovers down. That's why a blender is so useful here. A blender works really well for regular all-purpose flour popovers, too, making their preparation a snap.
- Note: For a dairy-free version of these popovers, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the recipe. The popovers won't "pop;" they'll look like flat muffins. But they'll still taste good
- For extra-light, crisp popovers, substitute 1/4 cup potato starch, tapioca starch, or cornstarch for 1/4 cup of the gluten-free flour.
- For flavored popovers, whisk 1 teaspoon dry mustard and 1 teaspoon curry powder into the dry ingredients; and 1 tablespoon Sriracha sauce into the egg/milk.
- King Arthur Flour recommends the GFCO's Certified Gluten-Free Food Service Training and Management program for professional gluten-free baking instruction. For more information, please visit GFFoodService.org.
