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The Best Gluten-Free Dutch Baby

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Nicole Modic
Prep Time 5 mins
Cook Time 23 mins
Total Time 28 mins
SERVES 4 Servings
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This Dutch baby is gluten-free, dairy-free, and nut-free. It has perfectly crispy edges and a custard-like interior, you won't even miss the gluten and dairy.


  • 1 1/2 tablespoons coconut oil
  • 3 eggs room temperature
  • 2/3 cup non-dairy milk of choice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2/3 cup gluten-free flour
  • Garnishes: fresh berries powdered sugar, and maple syrup


  • Preheat oven to 425 F.
  • 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 about 15 minutes.
  • In a high speed blender, add the eggs, and blend on low setting for about 30 seconds, until just whisked together.
  • Next, add the milk, cinnamon, salt, and flour. Blend on low setting until just combined. You don’t want to overmix this!
  • Pull the hot skillet out of the oven using mitts, and carefully pour the batter into the skillet, making sure it's even.
  • Bake for 20-23 minutes, until golden brown and puffy.
  • Remove from the oven.
  • Add some with fresh mixed berries on top and garnish with powdered sugar and maple syrup.

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