Delicious & Fluffy Gluten Free Dutch Baby Recipe
We have a long-standing family tradition of eating Dutch Babies for breakfast. When I discovered I could no longer eat gluten, I thought my days of making bread and other baked goods were gone. However, after a year of experimenting, I finally perfected this gluten-free Dutch Baby Recipe so we could continue the family tradition.
A major part of the challenge was finding the right flour. Some were SO gooey, others ended up like a brick. We are 100% Pamela’s fans.
Something to note when baking with gluten-free flour is that you need to be aware of your environment. High humidity effects your flour. Pay attention to the consistency of your batter more than the measurements in your recipe.
As I mentioned before, this recipe is a family favorite and this summer I am working with my kids to learn how to make more of our favorite recipes. My 7 year old wanted to take on the Dutch Baby and this was the result. I won’t lie, her version ended up better than mine, time after time and so I am passing the torch on to Kate.
Here is her recipe…
Gluten-Free Dutch Baby
- 6 eggs
- 1 cup milk
- 2 tsp vanilla
- 2 tbsp sugar
- 4 tbsp butter
- 1 cup of Pamela’s gluten-free flour
- *optional toppings: powdered sugar lemon juice, jam, spiced apples, fruit
Warm oven to 425 degrees.
Add eggs, milk, sugar and vanilla to a large bowl and mix thoroughly.
Melt butter. Add 2 tbsp to skillet and 2 tbsp to bowl.
Slowly add flour to bowl to prevent clumping.
Mix thoroughly with an electric hand mixer or blender.
Pour into buttered skillet and place on the middle rack in oven for 20 minutes.
Remove from oven, slice and add your favorite toppings. We love pouring lemon juice over the top and then shaking a little powdered sugar for some sweetness.
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