Making a Gluten Free Dutch Baby couldn't be any easier than simply blending ingredients in a blender and baking the batter in a buttered skillet! You can make this recipe for breakfast or even brunch.
This post is sponsored by Bob’s Red Mill. All opinions are my own.
WHAT IS A DUTCH BABY?
A Dutch Baby is a magical creation that is a cross between a pancake, crepe and popover. It has very simple ingredients and is baked in the oven in a cast-iron skillet to yield a thin, pancake-like creation that becomes puffy and light when baked. You'll have to try it to know what I mean!
WHAT YOU NEED TO MAKE THIS RECIPE
The ingredients you'll need to make this recipe are very minimal and ones you probably have on hand:
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- Full fat oat milk (or other plant-based milk)
- Large eggs
- Granulated sugar
- Vanilla extract
- Salt
- Unsalted vegan butter
HOW TO MAKE A GLUTEN FREE DUTCH BABY
- Begin with preheating the oven to 425°F. We want the oven super hot so that the dutch baby pancake will puff up quickly and bake evenly.
- Place your cast iron skillet into the oven and heat for a few minutes.
- Next, combine the gluten free flour, oat milk, eggs, sugar and vanilla extract in a blender. Blend until smooth, about 15 seconds. Set aside and let sit for 10 minutes.
- Remove skillet from oven. Carefully, place the butter into the hot skillet and move it around so that the entire pan is coated in butter.
- Pour the batter into the buttered skillet.
- Bake the Dutch Baby for 15-20 minutes or until golden and puffed up.
- Allow to cool for 5-10 minutes before slicing and serving with fruit and confectioners sugar. Enjoy!
QUESTIONS YOU MAY HAVE
What makes a Dutch Baby rise?
There is no chemical leavening in a Dutch Baby so you may wonder how does it rise. The Dutch Baby rises because it is baked in a super hot pan which immediately allow the milk and eggs to create steam which makes the Dutch Baby rise.
Why did my Dutch Baby deflate?
This is normal! The puffed Dutch Baby will last for a very short amount of time and deflates very quickly. Serve within the first 10-15 minutes for maximum puffiness, but know that the recipe will taste the same even when it deflates.
What can I top my Dutch Baby with?
I love to serve this with fruit such as strawberries, blueberries, blackberries and raspberries. Plus a sprinkle of powdered sugar! You can also add a drizzle of maple syrup or even a dollop of whipped cream if you like. Move berry preserves? Add a swirl to the batter before baking for a cool marbled effect.
SIMILAR RECIPES YOU'LL LOVE
- Gluten Free Apple Muffins with Crumb Topping
- To Die For Blueberry Muffins
- Gluten Free Pumpkin Bread
- Gluten Free Greek-Style Panzanella Salad
Gluten Free Dutch Baby
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 - 8 servings 1x
- Diet: Gluten Free
Description
Making a Gluten Free Dutch Baby couldn't be any easier than simply blending ingredients in a blender and baking in a buttered skillet! You can make this recipe for breakfast or even brunch.
Ingredients
- ¾ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- ¾ cup full fat oat milk (or other plant-based milk)
- 3 large eggs
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt, fine sea salt or table salt
- 3 tablespoons unsalted vegan butter
Instructions
- Preheat the oven to 425°F.
- Add all ingredients, except for the butter, to a blender and blend until smooth; about 15 seconds.
- Allow the batter to sit for 10 minutes if time allows.
- Place a 9” or 10” oven-safe cast iron skillet in the oven.
- Carefully, remove the pan from the oven and add the butter and swirl around until it coats the pan.
- Pour the batter into the pan. Tilt the pan to evenly distribute the batter, if needed.
- Bake until the dutch baby is puffed and golden, about 15-20 minutes.
- Serve with confectioners sugar, berries and maple syrup!
Notes
- I love to serve this with fruit such as strawberries, blueberries, blackberries and raspberries. Plus a sprinkle of powdered sugar! You can also add a drizzle of maple syrup or even a dollop of whipped cream if you like. Move berry preserves? Add a swirl to the batter before baking for a cool marbled effect.
- Best made right before serving.
- Be sure to use a Cast-Iron skillet in this recipe. If you don't have a cast iron skillet, you can use an oven-safe pan or baking side, about 9" to 10".
- Category: Breakfast
Keywords: gluten free dutch baby, gluten free pancake, gluten free dutch baby pancake
Janet says
Terrific recipe! Love all your ideas!!!
★★★★★
Dalya Rubin says
Thank you so much!! Glad you love it!