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Gluten Free Dutch Baby

Gluten Free Dutch Baby Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 225
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, at room temperature
  • ¾ cup (180 ml) whole milk, at room temperature
  • ¾ cup (105 g) gluten free all-purpose flour blend (with xanthan gum)
  • 2 tbsp unsalted butter
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract (optional)

Method
 

  1. Blend eggs, milk, flour, salt, and vanilla in a blender for about 30 seconds until smooth and frothy.
  2. Preheat oven to 425°F (220°C) with a 10-inch cast iron skillet on the middle rack. Add butter to the hot skillet, let melt and foam for 1 minute, then tilt to coat.
  3. Pour batter into the hot skillet and bake immediately for 20 to 25 minutes until the edges are deeply puffed and golden.
  4. Remove from oven, let sit 1 minute, then dust with powdered sugar or drizzle with syrup, slice, and serve warm.

Notes

For the tallest rise, make sure your skillet and oven are fully preheated, and that the eggs and milk are truly room temperature. The puff will begin to deflate within minutes of coming out of the oven, so have your toppings ready and call everyone to the table before you pull it out.