Savoury Cilantro Popovers {Gluten Free}

Poll a group of people and you will find few, if any, who are undecided when it comes to the taste of cilantro (or coriander).  I fall into the cilantro lovers’ camp most definitely!  But should you find yourself on the other side of the aisle, fear not.  You can easily swap in fresh basil or even baby spinach leaves.  And in all of these variations, I think you will agree that green is a gorgeous addition in these airy alternatives to yeast buns. Cilantro Popovers - Gluten free and Dairy free This is my final contribution for Muffin Tin Month, and what a month it has been!  We haven’t quite finished all of the deliveries to complete our “Love Your Neighbour Challenge,” but I gave myself a grace period due to two family funerals that occurred in the same month.  So we’ll be choosing a few more recipes to make this weekend for people in our neighbourhood and community. Throughout Muffin Tin Month, I used cranberries in abundance, and you will find some delicious pumpkin muffin recipes from other contributors on the Muffin Tin Mania Pinterest board.  You are invited to check it out and pin your favourites too! Cilantro Popovers {Gluten and Dairy Free}

Savoury Cilantro Popovers


  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 2 Tablespoons tapioca flour
  • 1/8 cup (2 Tablespoons) fresh cilantro (coriander), packed
  • 1 green onion
  • 1 tablespoon olive oil
  • scant 1/4 teaspoon sea salt


  1.  Preheat oven to 425 degrees F (218 C).  Blend all ingredients in an electric blender until smooth.
  2. Grease mini muffin tin cups well with butter or oil.  Preheat muffin tin for several minutes. Pour in egg mixture.  Bake for 15 minutes or until middles of popovers test done.  If using a regular muffin tin, allow more baking time. Carefully remove popovers with a knife or spoon.  Serve warm.

I share recipes here and at Allergy Free Wednesdays and Savoring Saturdays.


20 thoughts on “Savoury Cilantro Popovers {Gluten Free}

      1. Julia, I used my 2-ingredient flour mix (which is simply rice flour and cornstarch; recipe on my blog). I’m intrigued that just tapioca flour works in yours! I haven’t made popovers in ages either, but when I make them, everyone is happy for sure. 🙂 One of readers recently commented on my popovers, saying that she takes advantage of the hollow insides and fills them with meat, veggies, cheese, etc. and turns them into whole meals. I love that idea so I will be trying it soon. 😉


      2. I would have tried a batch with rice flour if I had any left. Tapioca flour made getting them out of the tin a delicate endeavour. But tapioca makes them grain free, which is an advantage to some. I may do some more experimenting after my next bulk bin excursion. 🙂

  1. I love cilantro, so these are definitely going on my “must try” list. 🙂 Thanks for sharing them at Savoring Saturdays! I’m going to feature them at this weekend’s party – hope to see you there!

  2. Pingback: Flaky GF Pie Crust
  3. I can image that these would go really well with a nice bowl of soup. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

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