Hi Maryanne! Popovers, gluten-free or otherwise, should really be served immediately. It's best described in our blog article, The art and science of popovers: "As soon as they emerge from the oven they start to settle a bit, and as they cool the steam migrating through their softening crust can make them a bit tough and leathery." When reheated, they remain leathery, short, and dense. 

• Reply