Bacon & Sage Popovers (Gluten/Dairy/Soy/Corn Free)

by Brittany on April 12, 2011

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These might be one of my favorite created recipes to date. They were outstanding. The Bacon and Sage flavor took these popovers over the top. I must warn you- they are addicting. It will be extremely hard to just have one. The fact that they are light only encourages one to eat.. the entire pan. (yes- I did this.. I felt some guilt- but it just kind of happened- I did manage to reserve one for my husband to taste test) He was equally impressed with their flavor. Needless to say these will be a regular thing in our house from here on out.

I created this recipe with Brunch in mind- however they would work excellent served alongside just about any lunch or dinner. Use these in place of dinner rolls or serve them alone with a fun beverage.  In the future I plan to serve them alongside red meat, roasted vegetables and a glass of wine.

Popovers are simple to make as long as you follow a few cardinal rules:

ALWAYS preheat your oiled popover pan or muffin tray.

Use a blender to make the batter.

Do not open the oven during the cooking time as this could cause your popovers to fall.

Serve the Popovers HOT fresh out of the oven!


Lets get started..


4 Large Organic Eggs at room temp.
3 TBS Of the reserved Bacon Fat
(make sure the fat is not too hot- give it a chance to cool after making the bacon)
1 1/4 cup of Lukewarm (nondairy)  Milk
1/2 Cup Sweet Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup Potato Starch Flour
1/4 Tsp Xanthan Gum (or guar gum for corn free)
1/2 Tsp Salt
5 Thick Slices Cooked and Finely Crumbled Bacon
1 Tsp. Sage (dried or fresh minced)



  1. Cook the 5 thick slices of bacon until they are well done and can be crumbled. Reserve the bacon fat that has accumulated in the pan.
  2. Preheat the oven to 400 Degrees. Oil a muffin tin or a popover pan. Place the pan in the oven and leave it in there until you are ready to make the popovers.
  3. To a blender add the Eggs, Cooled Bacon Fat, Warm Milk, Sweet Rice Flour, Tapioca, Potato Starch Flour, Xanthan, Salt and Sage.
  4. Turn the blender on and process the mixture for a minute.  Making sure to scrape down the sides with a spatula so that everything is incorporated.
  5. Add to the blender the finely crumbled bacon and turn the blender on briefly to incorporate it. It is important that the bacon is finely crumbled so that does not fall to the bottom of the popovers when they are baked.
  6. remove the hot pan from the oven and promptly poor the batter into the cups- filling 3/4 of the way to the top. This recipe will make between 6-8 popovers.
  7. Place in the oven and set the timer for 20 minutes.  (watch as the popovers begin to puff up) After 20 minutes turn the oven down to 350 degrees and reset the timer for another 20 minutes.  Remember- DO NOT open the oven during this time.
  8. Remove the popovers from the oven and serve promptly. They taste outstanding with a dab of butter in the center.


Your finished popovers will have a beautiful crispy crust and will be slightly moist with big air pockets on the inside! I’m pleased to share this recipe with this months  ‘Go Ahead Honey its Gluten Free” – hosted by my sweet friend Maggie of  She Let them Eat Cake!

Hope you love these as much as we did!









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{ 10 comments… read them below or add one }

@gfreefun April 12, 2011 at 3:45 pm

These sound delicious! Don't worry about eating almost all of them. I made a gluten-free bacon pie last week and ate more than half of it in one sitting!


Bean April 12, 2011 at 6:11 pm

Brittany – as usual, you have completely outdone yourself! I can only imagine the bacon-y sage-y goodness. :) I really want to try making these, but the whole not eating egg things doesn't quite work. I could always try making them egg free, but I doubt they will be remotely similar (probably more like bacon-y muffins.) Any suggestions on what might work besides fixing my potential allergy? haha.


BrittanyAngell April 12, 2011 at 10:57 pm

Honestly I have NO idea how to make these without eggs as it provides all the rise and their unique texture- similar to say Angel Food Cake. I have heard of egg free angel food cake- so I'm sure their would be a way to create a faux popover. Nothing will give the exact same effect as eggs- but perhaps something could come close!
I think you should work on this :) xoxoxo


Maggie April 13, 2011 at 1:03 am

Yay! Thank you so much for joining our little brunch party. These are a perfect addition. I bet they’d be gone in five minutes! xo


Margaret April 13, 2011 at 3:11 am

Any suggestion for a spice to use other than sage? That's the only thing a bunch of my friends are allergic to! (I'm the one they're usually trying to cater to with the food allergies.)


BrittanyAngell April 13, 2011 at 11:39 am

Allergic to sage?? Interesting! In place of the sage you could try a few things ( all of these compliment the flavor of bacon well) : Basil, Garlic, Rosemary or Thyme. You could keep it simple too and just use bacon and omit the extra spice :)


Heather @Gluten-Free Cat April 13, 2011 at 2:14 pm

Oh, Brittany. I may be crazy, but I think I can smell these after reading your post.


BrittanyAngell April 13, 2011 at 3:50 pm

You are making me want to go make them again RIGHT NOW!


Fran April 18, 2011 at 2:38 am

I'm not much of a cook, but since being diagnosed a celiac – I'm learning! What would adding cheese to the batter do to the popovers? – - I've tried various biscuit recipes, but none have really been satisfactory & I"d like to try the 'Red Lobster' treatment with these popovers…They were sooo easy to make and sooo good!


BrittanyAngell April 18, 2011 at 2:59 am

Hi Fran! I absolutely think it would be safe to add some grated cheese to this recipe! This is something that I had plan to test in the future myself. I would add maybe 1/2 cup of cheese or a tiny bit more- starting with less and testing the results will give you a must better chance of success! Please let me know if you try these out with Cheese! -Brittany-


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