Aug
29
2012

Gluten-free Dutch Baby

Dutch Baby, German Pancake, Puffed Pancake–Whatever you call them, one thing’s for sure…they are delicious. Dutch Babies have been a part of my family’s breakfast tradition since I was a newlywed cooking from my (still clean) Fanny Farmer Cookbook given to me by my nana. Golden brown and puffed impossibly high when you take them from the oven, they make quite an impressive presentation.

Don’t be surprised when your high and mighty pancake deflates quickly after it’s set on the table. The edges will remain crisp, and the rest of the pancake is rich and eggy–almost like a warm custard. We eat them simply, dusted with a sprinkling of powdered sugar and a squeeze of fresh lemon juice. One recipe is enough for about 3 people, but I often triple it when I make it for my hungry (greedy?) crew.

My first efforts at a gluten free version of this were disappointing at best, and a disaster at worst. But this time, I think we got it right. (And I say “we” because it was my sweet husband who made these….have I mentioned that I love it when he makes breakfast?) I adapted the recipe from Nicole Hunn’s found here. Leave the eggs out on the counter overnight and you’re ready to go first thing in the morning. If you forget, you can simply place them in a bowl of hot water for a few minutes. They need to be at room temperature for best results.

Gluten Free Dutch Baby

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

serves 2-3

Gluten Free Dutch Baby

This puffed pancake emerges high and mighty from the oven, but deflates quickly once it's set on the table. The edges are crisp and the interior is rich, warm and eggy. I love it dusted with confectioners sugar and a squeeze of lemon, but I'm sure it would be wonderful with maple syrup too.

Ingredients

  • 2 tablespoon butter
  • 3 extra large eggs, at room temperature
  • 1/2 cup, plus 2 tablespoons whole milk
  • 1/2 cup GF AP Flour Blend
  • pinch of salt
  • lemon wedges and confectioners sugar for serving

Instructions

  1. Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
  2. Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
  3. Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
  4. Serve immediately with lemon wedges and confectioners sugar.

 

Comments

  1. HELP!~ I don’t have a 10″ cast iron skillet!! Any other ideas? Thanks!

    (I DO have 10″ NS everyday pans.)

  2. I LOVE Dutch Babys… mmm I may try this this weekend :D

  3. Lorene Britton says:

    This was one of my favorite splurge breakfasts before needing to go gluten free. Made it this morning and it was fabulous. After the powered suger and lemon we add halved strawberrys. I also make stawberrys sauce to drizzle on. Perfect! Thanks for recipe.

  4. WOW just what I was looking for. Came here by searching for tendercare
    dental

  5. Just tried this this morning for the first time. I twas simply awesome. My wife, kids and I really enjoyed it! Thanks!

    Note: I doubled the recipe and used a 14 inch cast iron skillet and it was just the right amount for all 5 of us.

  6. Just made a butch baby-with almonds,coconut and raspberries…Mmmm! So happy to find your site with gluten free receipt!! IWant to try it for my son-WHat does your initials stand for replacing the flour? Thank you

    • Hi Joan, the letters stand for all purpose (AP) gluten-free (GF) flour blend. I make my own but there are several available that are pretty good. My two favorites are a gluten-free flour blend at Trader Joe’s and also Cup4Cup gluten-free flour blend. :)

  7. I made these this morning I quadrupled the recipe ( I have teenaged boys) Made it in both ovens 2 parts in pie pans and the remainder in a 9×14 inch pan one metal pie pan one glass, the glass came out the best. I topped it with a simple cherry syrup (half a bag of frozen cherries about a cup and a half of water half a cup of sugar tsp ground cinnamon, 1/2 tsp fresh ground nutmeg a pinch of salt 2 tsp of butter and a tbsp of lemon juice) oh and I used cup4cup (because I had it and I wasn’t awake enough to make my own blend). They were amazing! thanks so much for sharing.

  8. Yay! I just moved in with a gluten free roomie and she can’t do cross contimination so, I’m glad to know that I can still have my Dutch babies! I always simmer apples in butter, cinnamon and sugar until they are translucent and then I pour my batter over the top. It’s delicious. :)

  9. Thanks! I was hoping to find a g-f version for our Christmas brunch. We’ll hafto see how this works.

  10. Made these this morning with sweet white rice flour instead of AP flour. Delicious and so easy! Thank you!

  11. you don’t have to add any gum(s) to the AP GF flour?

    • Hi Tina,

      My flour blend contains a small amount of gum. If yours does, that’s fine, but if it doesn’t, it’s not needed. All the eggs act as a binder. :)

  12. Shae Luna says:

    I’m 11 years old, gluten free, and love to cook. I made this earlier and have made it multiple times before. It’s decadent flavor is always complimented well by powdered sugar and fresh lemon juice! I love this for breakaway and cook it for many days to come!

  13. Michelle says:

    This turned out great. I did substitute coconut oil for the butter. The taste was fine but it was a little drier than when I’ve made it with butter (in another recipe that wasn’t gluten free). Next time I’ll just use butter.

  14. I made this four (!) times in a row this week….that’s how much we love it!

  15. What flour do you use? I am searching for the perfect gf flour substitute. Thanks!

  16. The longer the pan, and the thinner the dutch babies, the better the taste. Use a longer pan if you want your dutch babies to taste even better!

  17. I just made this! Very very good! I had a very fond memory of this many many years ago making this in middle school German club. I had no idea what it was and I had never seen a recipe before. This is it! I am so thankful that it’s gluten free. Thank You! I will make this again and again!

Trackbacks

  1. […] for a gluten free dutch baby recipe, I found this one, and followed it pretty closely. Except for I added some sugar, baking powder, and a little […]

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