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square image of tapioca popovers on cooling rack
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Easiest Tapioca Flour Popovers - Gluten-Free

For the easiest, most foolproof and tasty, bready grain-free side, these tapioca flour popovers are a must-try. All eaters will enjoy these golden-brown tasty bites. Delicious with any soup or stew! And they are so quick, you'll wonder why you never made popovers before!
Course Snack, Side Dish
Cuisine British
Keyword Gluten-Free side dish, gluten-free bread, tapioca flour bread, Yorkshire pudding, easy side dish, popover recipe, food processor recipe, quick bread
Prep Time 15 minutes
Cook Time 22 minutes
Servings 6 popovers

Equipment

  • Popover pan or large muffin tin
  • MCT Oil
  • Food processor or blender

Ingredients

  • 3 large eggs at room temperature
  • 1/2 cup full-fat coconut milk (from carton, see note) or oat or dairy milk
  • 1/2 teaspoon Himalayan salt or a bit less if you plan to put salted butter on these
  • 1/2 cup tapioca flour
  • 1/4 cup gluten-free flour blend I use Better Batter or Cup4Cup
  • 1/2 teaspoon baking powder gluten-free
  • 3 - 5 teaspoons Coconut oil or other high-smoke-point cooking oil about 1 tsp of MCT oil per well

Instructions

  • Preheat oven to 425 F, depending on your oven (415 F worked best in mine, even at high altitude). Assemble ingredients.
    ingredients for tapioca flour popovers
  • Add 1/2 to 1 teaspoon of oil to each of 10 muffin cups or 6 popover cups. Place pan in the oven for 5 minutes to heat the oil. While the pan and oil are heating, add eggs, milk and salt to the bowl of a food processor (or blender).
    eggs and milk option in food processor before blending
  • Blend until bubbles form on the top, about 30 seconds. Add flours and baking powder and blend until creamy, about a minute, scraping sides as needed with a spatula.
    frothy batter for popovers in food processor
  • Once the pan with the oil has heated, carefully and quickly remove the pan from the oven and close the oven door.  Pour the batter evenly into each cup. Each cup should be about 1/2 full (1/3 full for muffin tin).
  • Immediately place pan back in the oven and bake for 22 - 24 minutes until golden brown. DO NOT open the oven door while baking. Remove popovers from the pan right after baking and place on a cooling rack.
    baked popovers in pan on trivet
  • Allow popovers to cool for at least 5 minutes before trying to open them - they can release a bit of steam. I know you just want to butter and eat them!!

Notes

Tip: to measure flour, lightly fill the measuring cup with a spoon and level off with a knife
This recipe at one time in its history was based on dairy milk. Coconut milk from a carton is more similar to its consistency than canned. If you are including grains in your eating, full-fat oat milk works great. 
Every oven is different; in mine the best temperature is 415 F for popovers that are done in the center and not too browned on top. Keep in mind I'm at high altitude and your popovers may bake better at, say, 400 F. 
I have used both better batter and cup4cup in this recipe. www.onlyglutenfreerecipes.com, from whom I've adapted this recipe, says not to use bean flour blends and I pass that recommendation on to you.