Dairy Free Gluten Free Popovers

Dairy free gluten free popovers.

These dairy free, gluten free popovers were created by me on the fly one night when I was experimenting with creating a dairy free, gluten free popover. I didn’t want to use a traditional gluten free flour, as they contain gums, and I wanted to use more of a whole-grain flour, so I experimented using brown rice flour.

I started out by calling these “pop-unders” but realized that’s not even a word, (plus who is going to do a Google search for pop-unders) so I changed the name to popovers. Since these popovers are dairy free and gluten free, they do not rise like traditional popovers, but they taste AMAZING, and that’s what counts. They have since become our new favorite popover. 

These popovers are not fancy at all, and I almost didn’t post them, but I kept making them over and over and sharing them on instagram, that people were asking for the recipe. These popovers have a corn muffin texture and honestly pair with just about anything from eggs and bacon, to steak and salad. They’re a versatile little carb. I’ll also admit that these are not entirely dairy free, as I used butter, but I can tolerate butter, and honestly, I love butter! 

Dairy free gluten free popovers in the popover pan.

 

Dairy Free Gluten Free Popovers

makes 6

special equipment: popover pan 

  • 2 large or extra large eggs, at room temperature
  • 1 cup unsweetened almond milk, I use three trees original almond milk, as it’s just organic almonds & filtered water, if you can’t find that I like Malk organics 
  • 1 tablespoon unsalted butter, melted – I can personally tolerate butter, but if you can’t tolerate butter, you can use Ghee or an unsalted vegan butter, I have not made these with anything but butter, so if you try an alternative to butter, let me know.
  • 1 cup (140 grams) organic brown rice flourI find it easier to measure alternative flours using a digital scale, as it’s way more accurate. 
  • 1/2 teaspoon baking powder, use baking powder not soda!
  • 1/4 teaspoon fine Celtic sea salt
  • 2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan – you can also use Ghee, or unsalted vegan butter

Preheat the oven to 450 degrees.

In a medium sized bowl, whisk together the eggs, almond milk and 1 tablespoon melted butter until completely combined.

Add in the 1 cup brown rice flour, 1/2 teaspoon baking powder and 1/4 teaspoon  salt, and whisk the batter well. Let the batter rest while you heat the popover pan. 

Put the empty popover pan in the pre-heated oven for 5-10 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.

While the pan is heating up, melt the other 2 tablespoons of butter.

Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.

Whisk the batter one more time to froth it up again. Give it a good whisk!

Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.

I love this grand popover pan from Nordic Ware.  It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast  iron, so it cooks up the popovers evenly.  I’ve had mine for 10 years now and I use it at least once a week, if not more, and it’s still looks brand new.  If you find yourself making popovers quite often, then I would invest in a good quality popover pan.  

Put the pan in the oven and bake the popovers at 450 degrees for 16 minutes until they begin to brown and rise. 

Do not open the oven door during baking, as this will cause the popovers to deflate.

Reduce the heat to 350 degrees and bake the popover for another 16 minutes. These popovers will not rise and will resemble muffins, but they will brown up. 

 

Flip the popovers out of the pan, or grab them out with your fingers. They will literally pop out if you tip the pan over, so be sure to flip the pan over gently. Note: Don’t leave the popovers in the tins, as the bottoms will get all wet from the butter.

Dairy free gluten free popovers in the popover pan.

These popovers are the best when they’re fresh from the oven. We love slicing them in half and spreading each side with a bit of butter and pinch of pink Himalayan sea salt, so good! 

Dairy free gluten free popovers with butter and sea salt.

 

These popovers taste amazing with my lemon and herb roasted chicken thighs.

Summer greens salad with chicken and popovers.

 

We also love pairing them with my kid friendly caesar salad.

Kid friendly caesar salad with dairy free, gluten free popovers and gluten free chicken tenders.

If you want a traditional popover, then you have to make my classic popover. These are a HUGE hit with everyone from 2 year olds to 90 year olds. 

Quick and easy popovers.

My rosemary and sea salt popovers are the bomb as well! 

Popovers with rosemary and sea salt

With love Jackie

Dairy Free Gluten Free Popovers

5.0 from 2 votes
Recipe by Jackie
Servings

6

servings
Prep time

10

minutes
Cook time

32

minutes

    These dairy free, gluten free popovers have a corn muffin texture and honestly pair with just about anything from eggs and bacon, to steak and salad. I'll also admit that these are not entirely dairy free, as I used butter, but I can tolerate butter, and honestly, I love butter. Feel free to use vegan butter, and I have a link for one I love below. These popovers are a super versatile little carb!

    Ingredients

    • 2 large or extra large eggs, at room temperature

    • 1 cup unsweetened almond milk, I use three trees original almond milk, as it's just organic almonds & filtered water, if you can't find that I like Malk organics

    • 1 tablespoon unsalted butter, melted - I can personally tolerate butter, but if you can't tolerate butter, you can use Ghee or an unsalted vegan butter, I have not made these with anything but butter, so if you try an alternative to butter, let me know.

    • 1 cup (140 grams) organic brown rice flourI find it easier to measure alternative flours using a digital scale, as it’s way more accurate.

    • 1/2 teaspoon baking powder - use baking powder not soda

    • 1/4 teaspoon fine Celtic sea salt

    • 2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan - you can also use Ghee, or unsalted vegan butter

    Directions

    • Preheat the oven to 450 degrees.

    • In a medium sized bowl, whisk together the eggs, almond milk and 1 tablespoon melted butter until completely combined.

    • Add in the 1 cup brown rice flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt, and whisk the batter well. Let the batter rest while you heat the popover pan. 

    • Put the empty popover pan in the pre-heated oven for 10 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.

    • While the pan is heating up, melt the other 2 tablespoons of butter.

    • Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.

    • Whisk the batter one more time to froth it up again. Give it a good whisk!

    • Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.

      I love this grand popover pan from Nordic Ware.  It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast  iron, so it cooks up the popovers evenly.  I’ve had mine for 10 years now and I use it at least once a week, if not more, and it’s still looks brand new.  If you find yourself making popovers quite often, then I would invest in a good quality popover pan.  

    • Put the pan in the oven and bake the popovers at 450 degrees for 16 minutes until they begin to brown and rise.

      Do not open the oven door during baking, as this will cause the popovers to deflate.

    • Reduce the heat to 350 degrees and bake the popover for another 16 minutes. These popovers will not rise and will resemble muffins, but they will brown up. 

    • Flip the popovers out of the pan, or grab them out with your fingers. They will literally pop out if you tip the pan over, so be sure to flip the pan over gently. Note: Don’t leave the popovers in the tins, as the bottoms will get all wet from the butter.

    • These popovers are the best when they’re fresh from the oven. We love slicing them in half and spreading each side with a bit of butter and pinch of pink Himalayan sea salt, so good! 

    • If you want a traditional popover, then you have to make my classic popover. These are a HUGE hit with everyone from 2 year olds to 90 year olds. 

    Notes:

    • I originally called these pop-unders because they didn't rise like traditional popovers, but I realized whose going to search for something called, pop-unders, so I recently changed the name to popovers.
    • I have only experimented making these with Three Tree's unsweetened pistachio and almond milk, and I've only made these using brown rice flour. I think oat flour and white rice flour would be nice substitutes.
    • One of my followers on instagram used a muffin tin and made these. She said you can use a bit less butter, as the muffin tins don't need as much. Also, she used her homemade hemp milk! Success! I have not yet tried them in muffin tins, so I can't gage the timing.

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    3 thoughts on “Dairy Free Gluten Free Popovers”

      1. As I mentioned in the post, they are not entirely dairy free, as I use butter. I just don’t use cows milk. I can personally tolerate a bit of butter. You could always try vegan butter or Ghee. I haven’t personally tried those alternatives in this recipe yet. I’m going to try Ghee next to see if it changes the recipe at all, and will update when I do.

    1. My family LOVES popovers (the original recipe) and I was hesitant on making the dairy free gluten free ones, because I thought that they wouldn’t like them. The whole family tried them and LOVED them. They are more dense than the lighter/fluffier original ones, but just as satisfying. Both my kids liked them and it’s great to have an option that is gluten free given my sensitivities. This has already become a staple in our household.

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