Gluten-Free Dutch Baby? Easy.

If you’ve never made a Dutch Baby I’ll just say one thing – magical. And if you need to make it gluten-free, I’ve got you covered. You can totally make this with regular flour if you choose. I love a Dutch Baby because it looks fancy and it’s not the type of breakfast dish you have every week. When it comes out of the oven it is poofed up -like you personally cast a spell on it. Sadly it will fall a bit, but if you can make sure people look for that split second when it’s puffy, it will bring a smile to everyone’s face.

Ingredients

• 6 eggs
• 1/2 cup milk
• 1/2 cup half and half
• 1 cup gluten-free Antimo Caputo Gluten-Free flour
• 2 Tbsp sugar
• 1 Tbsp powdered sugar
• 4 Tbsp butter
• Fruit (typically I use blueberries and strawberries – at least a cup of each!)
• lemon slices for squeezing on top

Directions

Preheat oven to 425 degrees. Meanwhile, mix eggs, flour, half and half, milk, sugar, powdered sugar in a mixing bowl. My fluffiest Dutch babies are the ones where I take the time to use a stand mixer or hand mixer and mix at high speed for about one minute. If you don’t have a mixer, no worries, you can whip it quite well with a whisk, but I definitely see a difference using my Ankarsrum stand mixer.

Set aside your mixed ingredients and place the 4 Tbsp butter in a cast iron skillet (mine is ten inches wide) and put it in the oven. Pull it out as soon as the butter has melted (don’t let it burn!). Set your cast iron skillet on your stove top and move the butter around with a spatula to be sure all sides and bottom are coated evenly. If you don’t have a cast iron, you can use a different kind of baking dish, just be certain it isn’t too wide as that will result in a flat Dutch Baby.

Next, pour your mixture of eggs, etc., into the cast iron and place it in the oven for twenty minutes. It will rise, typically around the edges first. Finally, the middle section will puff up as well!

It’s seriously that easy! While it’s cooking slice up your strawberries and blueberries if you wish, or any other fruit and get it ready to serve with the Dutch Baby. We also love the fresh taste of squeezed lemon on top, so slice up a lemon as well. I typically serve a Dutch Baby with bacon, fruit, lemon slices, maple syrup and powdered sugar. This breakfast has a WOW factor so it’s always a special event at our house!