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

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 flour – I 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.

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! 

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

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

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. 

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

This gluten free, vegan bread is my new favorite bread, and it’s a bread that you can feel good about eating, not guilty. Why? First off, it’s, gluten free, refined starch free, gum free, yeast free, flour free, full of protein and healthy fats, and has great taste and texture, and as Steve’s would say, “it doesn’t taste like cardboard.”  It’s a great bread for those on an candida diet too.

Want another super easy, GF, vegan carb to pair with eggs, avocado toast or to use for your next taco night? Try my chickpea flour pancakes. The batter only requires 4 simple ingredients, chickpea flour, water, salt and avocado oil. That’s it. The pancakes under 5 minutes to make. It’s my go-to carb.