Poufy Popovers

Poufy Popovers

*VIDEO included* Edible puffs of nirvana in dairy-free, gluten-free, and gum-free bread form. Similar to a Yorkshire pudding (without being cooked in animal fat). Migraine-friendly and low-FODMAP.

By DeliberateFare.com, variation of Martha Stewart's popovers

As a child, popovers were a cherished winter treat with their steaming smokestack shape, pudding-like hollowed interior, and buttery crisp exterior. As an adult, they are just as much of a novelty. Surprisingly, they are as easy to prep as making pancakes (provided that the eggs are room temp), and they take little effort to make gluten-free, gum-free, and dairy-free.

I will be honest and say that these don't taste as buttery as the original, but they are a great substitute. If you can handle a little dairy (low-lactose), then by all means, use whole milk (lactose-free whole milk works well) and butter - the taste and texture are more authentic (see video for lactose-free dairy results). Trust me, you won't miss the traditional flour.


  • 1 ¼ cups full-fat canned coconut milk (I use Golden Star because it has no gums and has a great thickness)
  • 1 ¼ cups Gluten-Free All-Purpose Flour Blend
  • ½ tsp kosher salt
  • 3 eggs, at room temperature, lightly whisked
  • 1 - 2 Tbsp palm shortening, melted and allowed to cool at room temperature
  • Kosher salt for dusting bottom of pan


  1. Preheat oven to 425 degrees.
  2. Set aside popover pan. Folks, do not use a muffin tin; it will not have the same poufy results.
  3. Into heat-proof glass measuring cup, add coconut milk. Heat in microwave for a few seconds until warmed (not boiled). Set aside.
  4. Into medium bowl, add flour and salt. Mix well with fork. Create a well in dry mixture; add to this well the warmed coconut milk; whisk gently and briefly. Add to this batter the whisked eggs. Gently whisk batter briefly; there should still be lumps. Pour all of the batter into large glass measuring cup. Set aside.
  5. Place popover pan into oven and heat for 5 minutes at 425 degrees. Remove pan from oven, and using a pastry brush, brush interior of each hole with melted palm shortening. Sprinkle a little salt into each hole.
  6. Gently fill each hole up to 2/3 of the way full with batter.
  7. Immediately place pan into oven and bake at 425 degrees for 20 minutes.
  8. Reduce heat to 350 degrees and continue to bake for up to an additional 20 minutes or until golden brown and puffy.
  9. Quickly remove pan from oven; pierce each popover with a sharp knife to release steam. Allow popovers to cool for 5 minutes in pan. Turn off oven.
  10. Gently turn out each popover onto cooling rack.
  11. Serve piping hot!


  • Do yourself a favor and purchase a true popover pan if you do not already own one. Do not attempt to make these in a muffin tin, as they come out flat and lifeless (check out video for how sad the muffin popovers look!). The fun of a popover is in its name; it actually pops over from the cup!
  • If you're clumsy like moi, then please place popover pan over a sheet pan to avoid dripping on the way to the oven. You're welcome!
  • Store popovers in lidded refrigerator container in refrigerator for up to 3 days. Reheat in oven for a few minutes before serving.
  • Recipe yields 6 popovers.