Skip the stack of pancakes in favour of this easy to make, Gluten Free Dutch Baby with it’s puffed up middles and crispy sides! Only seven ingredients needed and prepped all in one bowl! | Gluten Free + Dairy Free option
File this under: recipes to that look way more impressive than that actually are to make.
If you’ve never had a Dutch baby before then you’re in for a treat! Think giant popover/Yorkshire pudding but served with a sprinkling of powdered sugar and served for brunch.
How to Make: Gluten Free Dutch Baby
This recipe is super simple and is made up of only six basic ingredients ingredients: rice flour, starch, salt, eggs, milk, vanilla butter.
In order to get a light and fluffy texture that’s just right I chose to use a blend of rice flour and starch based off my gluten free Yorkshire pudding and my homemade gluten free French Bread. I normally use tapioca flour here but I have also tested this using cornstarch. Between the two there really not much difference in outcome so feel free to use either. I haven’t tested this yet with arrowroot or potato starch but I suspect that you can also use either of those in place of the tapioca starch.
Make sure your start out by warming up the oven. Similar to Yorkshire Pudding, oven pancakes need to be cooked in a hot pan in a preheated oven. I know it can be tempting to skip the preheating (I’m guilty of this ALL the time) but your dutch baby won’t puff up if it’s not poured in to a hot dish and placed straight into a hot oven.
While your oven and your baking dish is heating up get a start on making your batter. It’s super easy and can be done in about five minutes. Essentially you just need to whisk together your dry ingredients and then begin mixing in the wet. Start by whisking in the eggs to form a thick batter. Whisk until smooth and then add your milk and vanilla. When you’re done your batter should be very thin and smooth.
When you’re ready to go, pour your batter into the hot baking dish and place it straight into the oven. Close the door and resist opening until it’s done. Opening the door too often will let the hot air out and stop the pancake from puffing up. When the sides and top have puffed slightly and have lightly goldened you’re all set.
In the end you’ll find yourself with a custardy pancakes with slightly crispy, puffed up sides that feels both light and decadent! Sprinkle with a little powdered sugar, drizzle with maple syrup and add any of your favourite toppings.
This is a great breakfast/brunch to make for special occasions, lazy weekends or anytime you just wanna feel fancy. Enjoy!
Don’t forget to #asaucykitchen on instagram if you try this Gluten Free Dutch Baby! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 tablespoons butter, dairy free if needed
- 1/3 cup rice flour
- 1/3 cup tapioca flour or corn starch
- 1/4 teaspoon salt
- 2 whole eggs
- 1/2 cup milk, any type of milk will work - non dairy if needed)
- 1 teaspoon vanilla extract
- sprinkle of powdered sugar
- maple syrup or honey
- fresh fruit
- Preheat oven to 220°C/425°F. Add the butter to a 10 inch cast iron skillet or oven dish and place in the oven as it heats up.
- In a medium sized mixing bowl whisk together the flours and salt.
- Add the eggs and mix well until no lumps remain. You should have a very thick, smooth batter at this point.
- Stir in the milk and vanilla until you have a thin batter.
- After the oven has fully heated and the butter has melted remove the skillet/baking dish from the oven. Swirl the dish around so that the melted butter coats the bottoms and sides.
- Pour the batter in the skillet/dish and place back in the oven on a middle rack. Let cook 20-22 minutes until puffed and lightly browned on top. Add your toppings if any and enjoy warm.
This will naturally deflate after coming out of the oven so serve immediately.
The texture won't be exactly the same but you can use 2/3 cup of a gluten free all purpose flour blend in place of the rice/tapioca here.