Gluten-Free Dutch Babies

This is truly the craziest dish I've made in years!
My kids love to watch in amazement as the Dutch Baby rises right out of its pan as it's baking! Don't peek into your oven as it's baking, or it may fall dramatically.

This recipe is easier to make than a batch of pancakes, and my kids even prefer it to waffles or flap jacks. It's loaded with protein from its 4 eggs, so a topping of cut fruit or stewed apples will make a complete breakfast. Its rich, custardy flavor will taste like a treat, and a quick cleanup of only two dishes will leave you pampered as well!

Enjoy -- this is a fun one!

Gluten-Free Dutch Babies
4 eggs
1/2 c. gluten-free flour mix (Bob's Red Mill Gluten-Free Flour Blend works well)
1/2 c. milk, rice milk, almond milk, or coconut milk
1/2 t. vanilla
1/4 t. salt
2 T. butter, coconut oil or grapeseed oil

Preheat oven to 425 degrees.
Place an oven-proof frying pan or cast-iron skillet in the oven to preheat as well.

Mix all ingredients together except butter. I like to blend for 30 seconds in my Vitamix blender and simply pour from the blender container.

Carefully remove the pan from the oven. It will be HOT!! Melt the butter or oil in the pan, coating the sides a bit. Pour the batter from the blender container into the hot pan, and return to oven.

Cook for ~24 minutes, until it's toasty brown and puffed up to crazy proportions.

Cut into 6 or 8 wedges and serve with fruit or butter and maple syrup.


This is a delicious paleo version of Dutch Babies: -- thanks, Becky!

Paleo Dutch Babies
1 tablespoon butter or coconut oil
1/4 cup almond flour
2 tablespoons tapioca flour
2 teaspoons coconut sugar
Pinch of sea salt
2 large eggs
1/4 cup plus 2 tablespoons milk of choice (dairy, almond, etc.)
1/2 teaspoon vanilla extract

Preheat the oven to 400°F. Place the skillet in the oven to preheat the pan.

In a medium bowl, thoroughly whisk all the dutch baby ingredients together until smooth. Carefully remove the skillet from the oven and add 1 T butter or coconut oil. Slowly pour the batter in. Put the pan back in the oven and bake for 12-15 minutes, until the dutch baby is puffed and browned around the edges. Slice into wedges and serve hot, topped with butter or ghee and maple syrup if desired.