Or Yorkshire Pudding, as my husband said!

Tasted so great fresh from the oven with butter, melting inside.

Makes four large or six medium to small


1/2 cup plus 2 Tablespoons all-purpose gluten-free baking flour (King Arthur or Bob’s Red Mill work well)

1/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 cup milk, plus 2 Tablespoons, slightly warm

2 large eggs

1 Tablespoon butter, melted


Preheat oven to 400 degrees F and spray a popover muffin tin with butter or other cooking spray.

If you don’t have a popover muffin tin like this one, you can use a regular muffin tin, but the popovers will be smaller.

In a small bowl, whisk together the flour, xanthan gum and salt.

In a blender, add the eggs, warm milk and melted butter and blend until smooth.  Spoon in the flour mixture and blend on medium to high speed until smooth.  Make sure there are no lumps.

Pour the batter into the muffin cups until 2/3 full.

Bake 25 minutes at 400 and then reduce heat to 350 degrees F or until popovers are deep brown.

Remove from oven and prick with sharp knife to let air out and let sit for five minutes or until set. Serve immediately.  (If there are some left, you can reheat for a few minutes at about 200 degrees F).

TIP:  Do not open the oven while baking!

Adapted from King Arthur flour recipe.