Tuesday, March 11

Gluten Free Dutch Babies

This is happiness on a plate! It's my first time making Dutch babies and it was a great experience for gluten free. I found the recipe over at Simply Gourmet and it was wonderful. There is a regular version she lists first, with a gluten free recipe towards the bottom. I did one in a cast iron pan and one in a pie pan (pictured above), with both turning out lovely. This batter makes 2 - 3 good size ones.

It's just the two of us, so it left an extra one for me to play with. As it was getting closer to dinner time, I started thinking it reminded me of a quiche almost...but pizza like. So I added some cooked gf sausage, sliced tomatoes, olives, orange bell peppers sliced and some cheese. Baked it in the oven at 350 degrees and turned it into a quiche pizza, which I served with a salad. It was a great dinner or would be a wonderful brunch!

Gluten Free Dutch Baby
  • 5 eggs, at room temperature. It's REALLY important that you do this!
  • 1 cup milk
  • 1/4 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/4 cup brown rice flour
  • 1/4 almond meal
  • 4 tablespoons butter (2 for the skillet and 2 for mixture)
  1. Place a 10 inch cast iron skillet (or glass pie plate) inside the oven and preheat oven to 425 degrees.
  2. In your blender add eggs, milk, flour and 2 tablespoons of butter. Blend on high until light and fluffy. You will want the air in the mixture to make it light. You can use a mixer too, blender just makes it easier to pour the batter into the pans.
  3. Remove skillet from oven. Melt 2 tablespoons in hot skillet so that inside of the skillet is completely coated with butter. Pour the batter equally between your pans (either 2 or 3 pie plates or cast iron skillets). It's okay if the butter browns a little bit.
  4. Bake until puffed and lightly browned, about 12 minutes. Remove promptly to serve. Some like to sprinkle with powder sugar and serve with lemon. Or you can treat it like a pancake and drizzle maple syrup on them.

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