Dutch Baby is a wonderful fluffy pancake-ish type breakfast that I learned about from my husband’s family. I’m not sure what the “Dutch” part of the name is about, but the “Baby” part comes from the way the middle rises up in a bubble and the edges curl up around like a baby in a cradle- if it rises well you’ve got to call everyone into the kitchen when it’s done to admire how clever you are before the puffiness all collapses in the cooler air. It’s become a family favorite, but it’s usually made with both flour and milk. Once we took the kids off dairy and me off gluten that became problematic. Happily I’ve been able to rework the recipe and the results meet approval even of my wheat and dairy eating in-laws.
Recipe: Gluten Free Dairy Free Dutch Baby
Summary: A fluffy, tasty pancake good with syrup or brown sugar and a side of bacon.
- 1/4 Cup Butter Substitute (we eat butter, but you can use coconut oil or Earth Balance successfully here)
- 6 Eggs, room temperature
- 1 Cup Coconut milk (either the So Delicious brand in a carton, or canned coconut milk mixed with water 50/50 )
- 1 Cup Gluten Free Flour blend. My favorite for this recipe: 1/4C Tapioca Flour, 1/2 C Sprouted Brown Rice Flour, 1/4 C Teff Flour
- Cut butter into chunks and scatter in a 9×13″ glass baking dish. Turn on oven to 425° and put baking dish in oven while it heats.
- Ina big bowl, whisk eggs until a bit frothy.
- Add the coconut milk and keep whisking.
- Gently add the flour and whisk some more. We’re trying to get lots of air bubbles into the batter so it rises well.
- Make sure your oven is hot enough (it’s perfect if the butter is Just Barely starting to brown.) You’ll open the oven, and pull out the shelf a smidge so you can pour the batter into the baking dish without even removing it from the oven, then gingerly slide it back in and close quickly. You don’t want it to lose heat!
- Bake for 18-25 minutes. You’ll know it’s done when it’s puffy in the middle and has lovely golden brown edges rising up all around.
- Serve with Maple Syrup or Brown Sugar or I suppose you could try savory toppings too, that just never happens around here.
This recipe works at high elevation (I live at 7000′) If you don’t live in such thin air, make this with only 5 eggs.
Other gluten free flour blends work, they give it different textures, depends on what you like- experiment! Higher protein blends seem to make the best edges. Other milks will work, but I prefer coconut milk.
Cooking time (duration):30
Number of servings (yield): 4-6, depending what else you’re serving
Recipe by Alissa Marquess
Microformatting by hRecipe.