This gluten-free Dutch baby will be a tasty addition to your brunch table! We like it topped with fresh strawberries and maple syrup.
Photography by Sophie MacKenzie
If you’re not familiar, a Dutch baby is essentially a big puffy oven pancake. Because this is a gluten-free variation, it tends to have a more custardy texture than a wheat flour version. Dutch Baby pancakes are most often served for breakfast or brunch, topped with fresh fruit and maple syrup.
One thing we love about a Dutch baby is how quick and easy they are to make! Simply whip the ingredients in a blender, pour the batter into a piping hot pan, and watch it rise before your eyes. As impressive as the puff can be it’s important to note that, once removed from the hot oven, it will deflate somewhat.
We chose a 1-to-1 gluten-free flour mix for this recipe because it’s a simple swap for all-purpose, and doesn’t require any additional ingredients. If gluten-free isn’t a concern, you can also go ahead and make this recipe with regular all-purpose flour.
Ingredients
- 1-to-1 Gluten-Free Flour Mix—A specialty flour which can now sometimes be found in the baking aisle of major grocery stores; You can also purchase it online. It can be swapped 1-to-1 for all-purpose flour.
- Milk—We use whole milk for this recipe.
- Butter—The butter used here is full-fat salted butter.
- Eggs—We use large eggs in all of our baking.
Method
Tips & Notes
- We like using a cast iron skillet for our gluten-free Dutch baby because it provides a nice, even heat, and also has a handle for easy removal from the oven. If you don’t have one, you can use any 8-inch (20-cm) oven-safe baking dish, round or square.
- If you don’t own a blender, you can use a hand or stand mixer, food processor, or even just whisk the ingredients by hand. We like a blender because it’s super fast and doesn’t leave any lumps in the batter.
- Use room temperature eggs for this recipe, as cold eggs won’t relax into the batter as well. If all you have is cold eggs, just warm them gently in a bowl of hot tap water before you begin.
- We recommend using room temperature butter for your gluten-free Dutch baby. Cold butter takes too long to melt which means your pan will cool down too much before you pour the batter in.
- When you add the butter to the hot skillet, it will probably smoke a bit! Don’t be alarmed, this is normal. Just swirl it around until it’s fully melted and the pan is well coated.
- Do not open the oven door while your Dutch baby is cooking. The lift from the eggs is very much like a soufflé. A bit of cool air before it’s baked can cause it to collapse.
How To Store Leftover Gluten-Free Dutch Baby
- You can store leftovers the same way you would pancakes. Let it cool completely, then place on a covered plate, or in an airtight container, in the fridge. We don’t recommend freezing leftovers as they may not have the same texture when thawed and reheated.
Substitutions
- Because this recipe isn’t completely dependent on the flour, you can easily switch the kind of flour you use. If gluten-free isn’t a concern, you can use all-purpose. Other gluten-free options that work well are buckwheat or oat flour.
- We use whole milk to add richness to the custard, however, you can substitute lower-fat, or even dairy-free milk at a 1:1 ratio. Note that the texture of the Dutch baby will probably change.
- A good quality dairy-free butter can be used in place of regular butter. Consider adding ⅛ teaspoon of salt to the batter if you do so.
- Use any extract you like or have on hand. Almond extract is terrific!
More Gluten-Free Recipes
Gluten-Free No-Bake Cheesecake
Millet Sandwich Bread (Gluten-Free, Vegan)
Seedy Oat Flour Crackers
Mixed Berry Muffins With Toasted Coconut (Gluten-Free)
Gluten-Free Rhubarb Crisp
Chocolate Cupcakes (Gluten-Free)
Recipe
Gluten-Free Dutch Baby With Strawberries
Yield: 4
Description
This gluten-free Dutch baby will be a tasty addition to your brunch table! We like it topped with fresh strawberries and maple syrup.
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 8-inch (20-cm) cast iron skillet
- Blender
- Spatula
Ingredients
- 3 large eggs, room temperature
- ⅔ cup 1:1 gluten-free flour
- ⅔ cup milk
- 1 teaspoon vanilla
- ¼ cup butter, room temperature
- strawberries, fresh, sliced, optional
- Powdered sugar, for garnish, optional
Instructions
- Place an 8-inch (20-cm) cast-iron skillet in the oven and preheat the oven to 425°F (220°C).
- In a blender, pulse the eggs until frothy. Add the gluten-free flour, milk, and vanilla. Blend until smooth. Let the mixture rest for 15 minutes while the oven preheats.
- Once the oven is heated, use oven mitts to remove the skillet. Add the butter to the skillet then carefully swirl the melting butter to coat the pan’s edges. Be careful, as the pan will be smoking hot!
- Immediately pour the batter into the buttered pan. Place the skillet back in the oven and bake for 20 minutes. Do not open the oven during this time or the Dutch baby will not rise properly.
- Use oven mitts to remove the skillet from the oven and top it with sliced strawberries. Serve hot with maple syrup and a sprinkle of powdered sugar (optional).
Notes
We like using a cast iron skillet because it provides a nice, even heat, and also has a handle for easy removal from the oven. If you don't have one, you can use any 8-inch (20-cm) oven-safe baking dish, round or square.
If you don't own a blender, you can use a hand or stand mixer, food processor, or even just whisk the ingredients by hand. We like a blender because it's super fast and doesn't leave any lumps in the batter.
Use room temperature eggs for this recipe, as cold eggs won't relax into the batter as well. If all you have is cold eggs, just warm them gently in a bowl of hot tap water before you begin.
We recommend using room temperature butter for your gluten-free Dutch baby. Cold butter takes too long to melt which means your pan will cool down too much before you pour the batter in.
When you add the butter to the hot skillet, it will probably smoke a bit! Don't be alarmed, this is normal. Just swirl it around until it's fully melted and the pan is well coated.
Do not open the oven door while your Dutch baby is cooking. The lift from the eggs is very much like a soufflé. A bit of cool air before it's baked can cause it to collapse.
How To Store Leftover Gluten-Free Dutch Baby
You can store leftovers the same way you would pancakes. Let it cool completely, then place on a covered plate, or in an airtight container, in the fridge. We don't recommend freezing leftovers as they may not have the same texture when thawed and reheated.Substitutions
Because this recipe isn't completely dependent on the flour, you can easily switch the kind of flour you use. If gluten-free isn't a concern, you can use all-purpose. Other gluten-free options that work well are buckwheat or oat flour. We use whole milk to add richness to the custard, however, you can substitute lower-fat, or even dairy-free milk at a 1:1 ratio. Note that the texture of the Dutch baby will probably change. A good quality dairy-free butter can be used in place of regular butter. Consider adding ⅛ teaspoon of salt to the batter if you do so. Use any extract you like or have on hand. Almond extract is terrific!Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 58g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 165mg | Fiber: 1g | Sugar: 33g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
lynsey | lynseylovesfood says
i love a good dutch baby. you are right the long weekends are perfect for it! Good plan. xo
Kris Osborne says
Hey Lynsey! Let us know if you make it. xoKris