English Popovers

Well, Thanksgiving is over, and now it is time to start thinking about the next holiday of feasting...Christmas.  If you have ever been to England, you no doubt had traditional Yorkshire Pudding and delicious beef of some sort.  Yorkshire Pudding is traditionally served as part of a Sunday meal, usually with beef and of course, gravy.  What you may not know is that Yorkshire Pudding is nothing more than an egg-based dinner roll substitute, called a Popover, with meat drippings.  These delicious little gems are light, chewy and easily converted to both gluten and dairy free and can be made without the beef drippings if you want.  Give them a try instead of dinner rolls.  They are nearly fool-proof and a nice bread alternative as you contemplate your Christmas roast dinner!

English Popovers

4 eggs
1 cup milk (coconut milk)
1/3 cup tapioca flour
2/3 cup gluten free flour blend (can use 1 cup total all purpose flour instead of tapioca and GF flour if not allergic)
1/4 tsp sea salt
1 Tbsp dried Thyme or Rosemary, finely minced

Preheat oven to 425 F.

In a blender or mixing bowl with whisk, mix eggs and milk just until blended.  Add all dry ingredients and mix just until combined.  Do not over mix!  You just want to combine the ingredients and add some air to help them rise.  Batter will be runny- about the consistency of heavy cream.

Place 12-cup muffin pan or popover pan in oven and pre-heat for 5 minutes.  Remove pan (pan is hot), spray with non-stick spray.  Pour batter into each cup, filling about 3/4 of the way.  Put water in any empty cups.

Bake 20-25 minutes or until popovers are close to double in size and golden brown.  Do not open oven door to check doneness- use oven light so as to not let the heat escape.


To make traditional Yorkshire Pudding, add 1 Tbsp of meat dripping from your roasting pan to the bottom of each cup prior to the batter.

Serve with Roast Beef and gravy...a wonderful winter meal with family and friends!