Gluten-Free Protein Popovers

These gluten-free popovers are filled with eggs, oat flour, and yogurt for a protein-packed treat.

I always thought popovers were really difficult to make, but this recipe is so easy. Plus, they really POP!

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Ingredients

• Eggs, warm to touch
• Plain yogurt
• Room temperature water
• Oat flour
• Xantham gum
• Salt
• Unsalted butter, melted

See recipe card for quantities.

Instructions

Put the uncracked eggs in a medium bowl and fill the bowl with hot water. Remove and dry the eggs after 10 minutes.

Preheat the oven to 450 degrees and grease a popover pan.

Whisk the yogurt and water together. Set aside.

Crack the eggs into a large bowl and pour in the yogurt mixture. Stir until just combined. Add flour, salt, and butter. Whisk until the mixture is combined.

Pour the batter into the popover pan and fill each space ¾ the way.

Bake in the oven for 15 minutes. Then, turn the temperature down to 350 degrees and bake for 15 more minutes.

Hint: Do not open the oven door before the popovers are completely done baking.

Equipment

• A popover pan or a muffin tin
• A large mixing bowl
• A whisk

Storage

Store the popovers in a plastic bag and refrigerate. You can heat them in the oven for 5-7 minutes at 350 degrees.

Gluten-Free Protein Popovers

These gluten-free popovers are filled with eggs, oat flour, and yogurt for a protein-packed treat.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert, Side Dish

Cuisine American

Servings 12 popovers

Equipment

• A popover pan or a muffin tin
• A large mixing bowl
• A whisk

Ingredients

  

1x2x3x

• 4 eggs warm to touch
• ¼ cup plain yogurt
• 1 cup room temperature water
• 1 cup oat flour
• ½ teaspoon xantham gum
• ¾ teaspoon salt
• 3 tablespoons unsalted butter melted

Instructions

 

• Put the uncracked eggs in a medium bowl and cover with hot water. Let sit for 10 minutes, then remove and dry the eggs.
• Preheat the oven to 450°F and generously grease a 12-cup muffin tin or 6-cup popover pan with butter.
• In a large bowl, whisk together the warmed eggs until well beaten.
• Add yogurt and room temperature water to the eggs, whisking until smooth.
• Add oat flour, xanthan gum, and salt. Whisk vigorously until the batter is completely smooth with no lumps.
• Whisk in the melted butter until fully incorporated.
• Divide batter evenly among prepared cups, filling each about ¾ full.
• Bake at 450°F for 15 minutes, then reduce temperature to 350°F and bake for 20-25 more minutes until golden brown and puffed.
• Do not open the oven door during baking.

Notes

Do not open the oven door before the popovers are completely done baking.

Keyword breakfast pastry, gluten free popover, oat flour, popover, xantham gum

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