Gluten-free Dutch baby
Posted: March 1, 2022 Updated: April 27, 2025
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
Dutch Baby
Equipment
- 1 Mixing bowl
- 1 large skillet / pie dish / baking pan
Ingredients
- 100 g gluten free flour
- 2 eggs
- 100 mL milk
- 1 tbsp sugar
- 1 tsp vanilla
- 1 tbsp butter (for greasing)
Instructions
- 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).
- In a mixing bowl beat the eggs then add milk, sugar and vanilla. Add in flour and mix well. The batter should be quite runny.2 eggs, 100 mL milk, 1 tbsp sugar, 1 tsp vanilla, 100 g gluten free flour
- When the oven reaches temperature remove the pan (oven mitts on!) and grease with butter all over.1 tbsp butter (for greasing)
- Pour in all the batter and put it in the oven to cook for twenty minutes.
Notes
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