Gluten-Free Popovers

Gluten-Free Popovers


  • Solid vegetable shortening
  • ¼ cup clarified unsalted butter*
  • 1 cup millet flour
  • 1 cup glutinous rice flour
  • 1 teaspoon guar gum
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons confectioners’ sugar
  • 6 large eggs, beaten
  • 2 cups whole milk
  • 2 tablespoons unsalted butter, melted

*Note: Use clarified butter to prepare the pan, as regular butter can burn and smoke at the high temperature used for these popovers.

These popovers are absolutely to die for. Their respectably crisp exterior gives way to a helplessly fluffy center where the custard flavor of the eggs really shines through. They are appropriate anytime, whether slathered with fresh preserves and butter for breakfast or eaten plain with dinner. Either way, you and your guests will be flabbergasted that they are gluten-free!

Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan. 


Position an oven rack in the center of the oven and preheat the oven to 425 degrees. Grease the popover cups with vegetable shortening. Spoon a little of the clarified butter into each of 12 popover or muffin cups, just enough to cover the bottom of each cup.

In a large bowl, combine all of the dry ingredients and stir with a whisk to combine. In a separate bowl, whisk together the eggs and the milk. Pour the egg mixture over the dry ingredients and briskly whisk until smooth. Add the melted butter and whisk just until incorporated.

Fill the prepared popover cups about two-thirds full with the batter and bake for 15 minutes. Reduce the temperature of the oven to 325 degrees and bake for an additional 5 minutes, or until the tops of the popovers have risen over the tops of the pan and are golden brown.

Remove from the oven and unmold the popovers onto a wire rack to cool. Serve warm or make the day of serving and store by wrapping them in a cloth.


Calories per serving:

306 calories

Dietary restrictions:

Sugar Conscious, Low Potassium, Kidney Friendly

Daily value:



  • Fat 259g 398%
  • Carbs 263g 88%
  • Saturated 151g 755%
  • Fiber 13g 52%
  • Trans 8g
  • Sugars 43g
  • Monounsaturated 70g
  • Polyunsaturated 18g
  • Protein 78g 155%
  • Cholesterol 1,714mg 571%
  • Sodium 3,366mg 140%
  • Calcium 1,172mg 117%
  • Magnesium 289mg 72%
  • Potassium 1,507mg 43%
  • Iron 11mg 62%
  • Zinc 10mg 69%
  • Phosphorus 2,015mg 288%
  • Vitamin A 2,451µg 272%
  • Thiamin (B1) 1mg 71%
  • Riboflavin (B2) 2mg 141%
  • Niacin (B3) 12mg 60%
  • Vitamin B6 2mg 91%
  • Folic Acid (B9) 229µg 57%
  • Vitamin B12 5µg 88%
  • Vitamin D 16µg 4%
  • Vitamin E 10mg 49%
  • Vitamin K 21µg 26%
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