Gluten Free Dutch Babies Recipes

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FLUFFY GLUTEN FREE DUTCH BABY



Fluffy Gluten Free Dutch Baby image

A gluten free Dutch baby, also called a German pancake, is a large, fluffy pancake with crisp edges. Make the simple batter in your blender, then bake it in a hot skillet, and breakfast is served!

Provided by Nicole Hunn

Categories     Breakfast     Pancakes

Number Of Ingredients 5

1 1/2 tablespoons unsalted butter
3/4 cup milk (at room temperature)
3 eggs (150 g, weighed out of shell at room temperature)
3/4 cup basic gum-free gluten free flour blend ((69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour))
1/4 teaspoon kosher salt

Steps:

  • Preheat your oven to 375°F. In a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan, place the butter.
  • Place the pan with the butter in it in the preheated oven just until the butter is melted, while you make the batter.
  • In a blender, place the milk, eggs, flour blend and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin.
  • Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.
  • Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes.
  • Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
  • The pancake should release easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it out of the pan onto a wire rack. This will ensure that the bottom of the pancake doesn't become soggy as it cools.
  • Allow to cool briefly before slicing into wedges and serving warm garnished with fruit, a light dusting of confectioners' sugar and maybe a dollop of whipped cream (in the winter, I like to serve it with citrus, in the summer with berries).
  • Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day.
  • Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.

GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)



Gluten-Free Dutch Baby (German Pancake) image

This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you'd never guess this is gluten-free!

Provided by Erin Collins

Categories     Breakfast

Time 35m

Number Of Ingredients 10

1/4 cup butter
3/4 cup gluten-free all purpose flour
1/4 teaspoon salt
1 cup milk (preferably whole milk)
6 eggs
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
  • Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
  • Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
  • Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
  • Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!

Nutrition Facts : Calories 497.67 kcal, Carbohydrate 49.81 g, Protein 10.6 g, Fat 29.01 g, SaturatedFat 16.15 g, Cholesterol 225.67 mg, Sodium 569.5 mg, Fiber 1.3 g, Sugar 36.72 g, ServingSize 1 serving

GLUTEN FREE DUTCH BABIES



Gluten Free Dutch Babies image

My kids love regular Dutch Babies that my mom used to make when I was a kid. However, after my son became gluten intolerant I made up my own recipe and we all think it is great!

Provided by tennisbeanie

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup butter
6 eggs
1 cup rice flour
1 cup milk
1 teaspoon vanilla

Steps:

  • Place butter in a 9x13 glass or nonstick pan and place in oven. Let the butter melt while the oven is preheating to 450 degrees.
  • Take pan out of oven when butter is melted and tilt pan so the butter coats the bottom of the pan.
  • Mix the rest of ingredients in a blender or mixer.
  • Pour mixture in hot buttered pan and bake for 9-11 minutes till top looks firm and not wet looking or when edges just start to brown. You don't want the edges to be too brown.
  • Enjoy with powdered sugar, fruit and cool whip, or syrup.

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