Gluten-free Dairy-free Dutch Baby
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.
Ingredients
- 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
Instructions
- 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.
Quick Notes
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
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I just made this for the first time tonight. It was my very first Dutch Baby ever! Thank you for creating a gluten and dairy free recipe! It turned out great even though I didn’t read all the way to the end about using one less egg if you’re not at a high altitude and I’m only at about 400 feet. ? The good thing is, I had nothing to compare it to! It turned out wonderful, although next time I’ll only use 5 eggs, and see if we notice a difference. My kids picked fresh rhubarb from the backyard and we made strawberry rhubarb sauce to put on top. Delicious! Thanks again!
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Thanks for this recipe. I too tried another one and it didn’t puff up and the ratios seemed off too me. And thank you for including a picture too! Mine looked almost exactly like it and it was delicious with powdered sugar and lemon on it. I am going to do the next one with coconut oil in the pyrex pan and probably reduce it by at least half. Other than that it worked like a charm! We keep almond milk in the house more than coconut milk so I’m going to play around with the dairy milk alternative too for taste. Delicious though! Thanks again!
I tried another recipe for dutch babies this morning and this looks to me like a better ratio of eggs, milk, and flour :). I will try it out! If they dont rise like the other recipe. I have an idea of using half milk half sparkling water. Ill happily experiment for one of my all time favorite breakfasts!
How did this turn out for you?! Did you ever try the sparkling water idea?
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Thanks for sharing the recipe. We tried this gluten free a week ago, but added a little xanthem gum per another recipe. That was a mistake. It was like POUND cake. Could be used as a boat anchor……… Dory
Yum!