Gluten-free Dutch baby

Gluten-free Dutch baby

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.

Dutch baby served with fruit and thick cream

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.

Mega puff!

Let me know if you try this recipe and tag me in your creations on Instagram @kati_keksi and #katikeksi

Gluten-free Dutch baby

Recipe by Kati KeksiCourse: Breakfast, Lunch, BrunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



A simple recipe for gluten-free Dutch babies, the perfect Shrove Tuesday pancake.


  • 100g gluten-free flour

  • 2 eggs

  • 100mL milk

  • 1 Tablespoon sugar

  • 1 teaspoon vanilla

  • 1 Tablespoon butter (for greasing)


  • 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.


  • If you omit the sugar and vanilla this actually becomes a Yorkshire pudding recipe!

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