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gluten-free-protein-popovers

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
Cook Time 35 minutes
Total Time 55 minutes
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
  

  • 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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