Dutch Baby…is it a soufflé or a pancake??? It’s a bit of both. I love a good dutch baby for breakfast (or as a snack…or really anytime). My husband found a gluten-free recipe and would make them, but they were never as good as I remembered. They were too dense, too rubbery not eggy enough and just a bit of a strange undertone. They were good, but just not as amazing as I remember from my gluten-filled days.

A blender makes a world of difference

Recently, I saw a cooking video online somewhere, and they were making dutch babies. They blended the ingredients in a blender. Eureka, I realized I could come up with a recipe that hit the right texture and taste I was craving. I played around with amounts of ingredients, I added some coconut milk fat to the mix to give a better texture and added some vanilla extract for the flavor boost. I used the blender. It turned out amazing. Shh….I ate a whole pan by myself that first time I made it.

Cast Iron makes the best dutch baby

I used cast iron pans for making dutch baby, it holds the heat and gives the delicious browned bottom that I love. Make sure to preheat your pans and let the butter melt into the hot pans before pouring in your batter. I just eyeball to divide the batter into the two pans. The dutch baby will deflate as soon as it comes out of the oven.

This is so simple to make, yet delicious. It is good hot or cold. It makes a delicious snack right out of the fridge. I like to drizzle some maple syrup on it and some berries. You can add any toppings you like.

The flour blend I use is my Gluten-Free All Purpose Flour Blend. Use your preferred gluten-free blend. I found if I used just plain brown rice flour, it was a lot heavier and denser pancake than if I use the blend that has starches in it. I don’t have xanthan gum in my blend and I recommend a blend without it for this recipe.

Gluten-Free Dutch Baby

Recipe by Lisa ImermanCourse: Breakfast

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 6 large eggs

• 3/4 cups rice milk

• 1/4 cup plus 2 Tablespoons of the fatty/solid part of a can of coconut milk

• 1/2 teaspoon vanilla extract (I use double strength..feel free to add yours to taste)

• 2 pinches sea salt

• 1 cup gluten-free all-purpose flour blend (without gums added)

• 6 Tablespoons butter, divided (can use butter substitute)

Directions

• Preheat oven to 425 degrees F. Place two cast iron pans (I used 10 inch pans) into the oven while it preheats.
• Add eggs, rice milk, coconut milk fat/solids, vanilla extract and sea salt to blender. Pulse a few times to get it nice and mixed and airy.
• Add gluten-free flour blend to blender and blend it a couple more times till completely smooth and blended batter.
• Remove hot cast iron from oven and place 3 Tablespoons of butter in each hot pan, stir around to melt butter.
• Pour half of the batter into each hot, buttered pan. Place directly in hot oven.
• Bake for 20 minutes, watching it carefully. When it is nice and brown, but not burnt, remove from oven. If it seems it is getting too brown too fast, turn heat of oven down to 400 or 375.
• Cut wedges right away and serve warm with maple syrup and berries, or your choice of toppings. Refrigerate any leftovers.

Recipe Video

Notes

• This makes 2 dutch babies, if you only want to make one, just half the ingredients.

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