Let’s make a delicious Gluten-Free Dutch Baby! If you are thinking to yourself, what the heck is a Dutch baby, I will tell you! A Dutch baby is a pancake that has slightly crisp edges and a soft, almost custardy interior, and it’s best enjoyed right out of the oven. And this Dutch baby you see here is light, airy, delicious, and it also happens to be gluten-free, too!
Origins of the Dutch Baby
Contrary to popular believe, a Dutch baby didn’t originate in the Netherlands, but rather in Germany! The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions. If you didn’t know, now you know!
What you need to make this Gluten-Free Dutch Baby
A traditional Dutch baby is made with regular flour, eggs, and milk. In my recipe, we are going to be using gluten-free flour instead of regular flour, and substituting regular milk for non-dairy milk. And if you are wondering whether you can swap the eggs for an egg substitute like flax or chia eggs, the answer is NO. I tried; and while the flavor tastes good, it’s basically a flat pancake, and not Dutch-baby-like at all. A few of my blogger friends have had success using aquafaba as an egg substitute, but I haven’t tried; and not because I’m lazy, but because I don’t want my pancake tasting like a legume. If you know, you KNOW.
To make this one, you need the following:
Coconut oil: I love using refined coconut oil, because it doesn’t have a coconut oil taste (unrefined coconut oil does!).
Eggs: Make sure they are room temperature.
Non-dairy milk of choice: You can use any non-dairy milk, but just make sure it’s room temperature.
Cinnamon: A little touch of cinnamon adds a nice flavor.
Gluten-free flour: I always recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour, as I always get a perfect result.
Fresh berries & powdered sugar & maple syrup: Those three things are my favorite garnishes, but you can add what ever your heart desires!
How to make a perfect Dutch baby!
Ok, so let’s get down to business. You are probably wondering how to make a Dutch baby so that it comes out perfect; with crispy edges and a custard-like interior; that’s light and airy, but that also has substance. I’ll tell you. Just follow my instructions and I promise you’ll nail it.
First, preheat your oven to 425F – it needs to be hot!
Place coconut oil in a 9-inch cast iron skillet and place the skillet in the oven. Let the oil melt and the skillet heat up in the oven for 15 minutes.
Next, in a high speed blender, add the eggs, and blend on low setting for about 30 seconds until whisked together. Don’t go crazy over blending!
Next pour in the non-dairy milk, cinnamon, salt, and flour. Blend on low setting (1-2 on vitamix) until just combined. You don’t want to over mix this!
Pull the hot skillet out of the oven using mitts, and slowly pour in the batter and make sure it’s even.
Pop the skillet back in the oven and bake it for 20-23 minutes, until golden brown and puffy.
Remove from the oven. Throw some with fresh mixed berries on top and garnish with powdered sugar and maple syrup.
Enjoy right away!
If you make this recipe, please be sure to leave a rating and a comment below – this will help others decide whether to give this recipe a try! And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx
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