Gluten-free Dutch baby
Posted: March 1, 2022 Updated: May 7, 2024
My first ever attempt at baking a gluten-free Dutch baby was in 2021 during a winter lockdown back in the UK. Somehow I had always thought making Dutch babies would be incredibly complicated or the kind of recipe that just won’t adapt well to being gluten free. I am happy to say I was wrong about that!
For those who haven’t tried one, a Dutch baby is a kind of pancake. It is made by a runny pouring batter into a hot dish and then baking it in the oven. In terms of ingredients and method its very similar to the British Yorkshire pudding.
Where the recipe differs from a standard pancake is the increased number of eggs. The eggs in this mix help give the incredible rise and puff, making the Dutch baby as spectacular as it is delicious.
A Dutch baby is perfect as a savoury or sweet treat. I’ve had it topped with salami and cheese, followed by a second round of whipped cream and fresh berries.
Let me know if you try this recipe and tag me in your creations on Instagram @kati_keksi and #katikeksi
Gluten-free Dutch baby
Course: Breakfast, Lunch, BrunchCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutesA simple recipe for gluten-free Dutch babies, the perfect Shrove Tuesday pancake.
Ingredients
100g gluten-free flour
2 eggs
100mL milk
1 Tablespoon sugar
1 teaspoon vanilla
1 Tablespoon butter (for greasing)
Directions
- Place your pie dish / skillet / baking pan in the oven then set temperature to 200°C (fan-forced, or 220°C regular) and allow to warm up (this will make the pan nice and hot).
- Beat eggs then add milk, sugar and vanilla. Mix well then add in flour. The batter should be quite runny.
- When the oven reaches temperature remove the pan (oven mitts on!) and grease with butter all over.
- Pour in all the batter and put it in the oven to cook for twenty minutes.
Notes
- If you omit the sugar and vanilla this actually becomes a Yorkshire pudding recipe!