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Gluten-Free Dutch Baby? Easy.

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 5 slices

Equipment

  • ten inch cast iron skillet I'm sure another kind of baking dish could be used, but the size should be around ten or so inches - if it's too wide your Dutch Baby won't rise correctly.

Ingredients
  

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup half and half
  • 1 cup gluten-free Antimo Caputo 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
  • maple syrup for serving
  • powdered sugar for serving

Instructions
 

  • 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 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.
  • 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!