Gluten Free Popovers

October 21, 2018
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  • 4 large eggs
  • 1 1/2 cups lukewarm coconut milk
  • 1/2  teaspoon sea salt
  • 3/4 cups all purpose gluten free flour
  • 1/4 cup tapioca flour
  • 1 tablespoon of arrowroot flour or xanthan gum
  • 3 tablespoons melted ghee or grass fed butter


  • Preheat the oven to 450 degrees.  
  • Grease standard muffin tin with coconut oil and set aside.
  • Whisk together the dry and wet ingredients in separate bowls until each are well combined.  
  • Sift dry ingredients into wet ingredients and combine until mostly smooth, small bumps are ok.
  • Fill muffin tins 3/4 to the top.  Place in the oven and cook for 25 minutes without opening the oven door.  
  • Lower oven to 350 degrees and cook for another 15 minutes or until tops are golden brown.

Makes 12

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