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How to Make a Gluten Free Dutch Baby

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Gluten Free Dutch Baby

Gluten free Dutch Baby pancakes are an irresistible breakfast treat your family will love!

Some might recognize this puffed beauty as a sweetened version of the American Popover or the British Yorkshire Pudding. Others are more familiar with its Pennsylvania Dutch monikers, Bismarck or Dutch Puff.

“Dutch Baby” is an American term for an old country favorite from Germany, “German Pancake”.  “Dutch” is a corruption of the Germanic spelling, “Deutsch” meaning “German”.

Whatever you call this delicious breakfast food made with an eggs, milk, flour and sugar batter, you’ll be wowed by the drama . . . watch it puff up as it bakes . . . kids really love this!

When you pull a Gluten free Dutch Baby from the oven, it will collapse, leaving tantalizing crispy edges and a delicious custardy center.

Traditionally served with a sprinkling of lemon juice and dusted with powdered sugar, this breakfast specialty begs to be filled with other toppings.  Try sliced fresh fruit, applesauce, warm syrup or cinnamon and sugar.


Gluten Free Dutch Baby Recipe

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Time:  30 minutes

Servings:  2

Ingredients

Instructions

  1. Place a 9 to 12 inch cast iron skillet in a cold oven.
  2. Preheat oven to 425 degrees Fahrenheit.
  3. In a small mixing bowl, stir together flour, sugar, starch and salt, and then set aside.
  4. In a large mixing bowl, beat eggs until frothy.
  5. Add milk and mix until blended.
  6. Add flour mixture and beat until smooth.
  7. Melt butter in the skillet, brushing the edges of the pan with the butter.
  8. Pour batter into hot buttered skillet and return to oven.
  9. Bake for 15 minutes.
  10. Cut pancake into wedges.
  11. Garnish hot Dutch Baby with fresh squeezed lemon juice sprinkled over the top and a dusting of powdered sugar.

Variation

Apple Puff Pancake

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons dark brown sugar
  • 1 apple, sliced thin
  • ¼ cup White Gluten Free Flour Blend
  • 1 tablespoon granulated white sugar
  • 1 tablespoon potato starch
  • Dash sea salt
  • 3 large eggs
  • ¼ cup milk (milk substitute will reduce puffing action)
  • 1 lemon cut into wedges
  • cornstarch free powdered sugar, sifted

Instructions

  1. Place a 9 to 12 inch cast iron skillet in a cold oven.
  2. Preheat oven to 425 degrees Fahrenheit.
  3. While oven is coming to temperature, arrange apple slices on a microwave safe plate between sheets of paper towel.
  4. Cook in microwave oven on high heat for 8 to 10 minutes or until apples are softened and somewhat dehydrated, and then set aside.
  5. Melt butter in the skillet, brushing the edges of the pan with the butter.
  6. Stir in the brown sugar until caramel syrup forms; reheat pan as needed until caramel bubbles.
  7. Remove from oven and arrange cooked apple slices, pressing them into the caramel, and then set aside.
  8. Prepare batter as directed in key recipe.
  9. Pour batter onto top of caramel-apple mixture and return skillet to oven.
  10. Bake for 15 minutes.
  11. Loosen edges of pancake from the skillet with a table knife.
  12. Unmold the apple puff pancake onto a platter.
  13. Cut pancake into wedges.
  14. Serve hot.






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