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Gluten Free Dutch Baby

Gluten Free Dutch Baby


  • Author: Dalya Rubin
  • 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

Scale
  • 3/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 3/4 cup full fat oat milk (or other plant-based milk)
  • 3 large eggs
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt, fine sea salt or table salt
  • 3 tablespoons unsalted vegan butter

Instructions

  1. Preheat the oven to 425°F. 

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".
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast

Keywords: gluten free dutch baby, gluten free pancake, gluten free dutch baby pancake