Gluten-free Dutch Baby

by autumn on May 28, 2014

Gluten-free Dutch Baby // Autumn Makes & DoesThis is a sponsored post created in partnership with Califia Farms. All opinions are my own.

This was my first try at making a dutch baby, the puffy, custardy baked pancake with crisp, curled up edges. Moreover, I had never eaten a dutch baby before trying to make one, so I didn’t have any gluten-y memories to go off of. All I knew is that I was tired of looking at the pretty rumpled and sugar-dusted dutch baby pictures on Pinterest and I wanted one in my kitchen ASAP.

 

Gluten-free Dutch Baby // Autumn Makes & DoesI’m often drawn to recipes that have relatively little flour because they tend to be easy to convert to be gluten-free. Initially, I incorrectly assumed that this would be the case with a dutch baby. Oh boy, was I wrong. It took me a while–plus a bunch of frantic dutch baby related texts to Kelly and some good instagram advice from Nicole–to get this one to hit all what I believe to be all the essential dutch baby bullet points, including the following (yeah, this got serious):

  • Rumples in the middle and sides
  • Climbs the edges
  • Is crispy around the edges, but dense and custardy in the middle
  • But not TOO dense in the middle
  • Puffs throughout

Gluten-free Dutch Baby // Autumn Makes & Does

And here we are! I’m so happy with how this turned out and it is definitely going into the regular weekend breakfast rotation when we get settled in our new place. I really appreciate the simplicity of a dutch baby and enjoy it with just a dusting of powdered sugar with maple syrup and buttery spread for the table. However, all the fruits and all the jams would be great to serve alongside this.

Gluten-free Dutch Baby // Autumn Makes & Does

5.0 from 4 reviews
Gluten-free Dutch Baby
Author: 
Recipe type: breakfast
Cuisine: gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A gluten-free dairy-free dutch baby made with almond milk
Ingredients
  • ¼ cup superfine brown rice flour
  • 1 tablespoon potato starch
  • 1 tablespoon tapioca starch
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2 eggs, at room temperature
  • ½ cup Califia Farms unsweetened almond milk, at room temperature
  • 2 tablespoons liquid coconut oil, plus more for greasing the skillet
  • 2 teaspoons vanilla extract
Instructions
  1. Grease a well-seasoned cast iron skillet using about a teaspoon of coconut oil and a paper towel to wipe off any excess. Preheat the oven to 400 and place the skillet in the preheating oven.
  2. In a large bowl, whisk together the rice flour, potato starch, tapioca starch, sugar and salt. Set aside.
  3. In a medium bowl, whisk together the eggs. Slowly add the almond milk, then the coconut oil and vanilla extract, stirring to combine.
  4. Add the wet ingredients to the dry and whisk vigorously until no lumps remain. Let the batter stand at room temperature until the oven is done preheating.
  5. When the oven is ready, carefully remove the cast iron skillet. Pour the batter into the skillet, tilting to evenly distribute the batter as needed.
  6. Return the skillet to the oven and bake for 20 minutes without opening the oven door.
  7. After 20 minutes, remove the skillet and dust with powdered sugar. Serve with maple syrup and buttery spread

 

 

About 

Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 14 comments… read them below or add one }

1 Kelly @ Kelly Bakes May 28, 2014 at 11:27 am

This is the most winningest gluten-free recipe conversion in all the history of all the land! >$$<

Even though I can obviously make the glutenous kind, I appreciate you listing out the bullet point textural must-haves of any Dutch Baby worth its salt. I hate when recipes leave you with just a picture and no textural reference so you have no idea if you're doing it right, even if what you're making matches up with the photo! (I felt the same way the first time I made a cannele–I had never had one and wasn't sure if I undercooked them because they're custardy in the middle and look burnt on the outside–talk about confusing!)

Anyway, your frantic #dutchbabydrama texts are always welcome! Now, as you promote this via social media, I hope you use the hashtag #gfdutchbabyMAGIC… because that's what this is! xo

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2 Erika May 28, 2014 at 12:48 pm

Girl.. this looks too good. You’re the gluten-free guru..

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3 autumn May 29, 2014 at 10:23 am

Hahaha! Thank you, Erika. And thanks for always making me laugh w/ your comments.

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4 Aimee @ Simple Bites May 28, 2014 at 1:53 pm

Can’t wait to share this with my readers (who can’t understand why I don’t post more GF recipes even though I love wheat).

Gorgeous styling!

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5 autumn May 29, 2014 at 10:00 am

Thanks, Aimee. I really appreciate that!

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6 Nicole May 28, 2014 at 4:26 pm

Yay, Autumn! This looks perfect!

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7 Breakfast Criminals May 28, 2014 at 9:45 pm

This is total YUM! Must try!

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8 Cindy May 29, 2014 at 3:46 am

Well done!! My favorite dutch baby topping is definitely lemon-sugar–so simple and good!

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9 autumn May 29, 2014 at 10:00 am

Thanks, Cindy! I want to try a flavored sugar next time. I think I prefer it on the simple side as well.

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10 Carol May 30, 2014 at 3:46 pm

Wow, this recipe looks fabulous! What a perfect Saturday morning breakfast.

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11 Cynthia June 1, 2014 at 6:15 pm

This glorious, HEALTHY, and tasty Dutch Baby should be served with an equally HEALTHY fat like grass-fed butter, not unhealthy buttery spread. Be good to yourself!

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12 Thalia @ butter and brioche July 7, 2014 at 5:17 am

wow looks awesome! definitely will be trying this recipe out. thanks for the inspiration.

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13 Jenn Baker (@jbakernyc) July 13, 2014 at 1:53 pm

That looks amazing! And I’m jealous of that fine looking cast iron you have there.

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14 autumn July 17, 2014 at 11:11 pm

Thanks, Jenn. I’m pretty proud of that cast iron myself :)

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