Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase I: sub honey for maple syrup, use oat flour)
This Gluten-Free Dairy-Free Dutch Baby has become a staple in my home. Sometimes it’s a Saturday morning treat. Sometimes it gets me through the blah of a Tuesday morning. It’s easy to make and requires little clean up.
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THE INGREDIENTS
This Gluten-Free Dairy-Free Dutch Baby has just seven ingredients. You’ll need a gluten-free flour blend like this one. You’ll also need a dairy-free milk, maple syrup, eggs, salt, and vanilla. To grease the pan, I use avocado oil, but you could also use coconut oil if you prefer.
Sometimes I make this recipe using oat flour instead of a gluten free flour blend. A Dutch Baby made with oat flour does not puff up and rise like one made with a gluten free flour blend. That said, the result is still delicious. I make the switch when I’m looking for nutritional benefit to trump beauty. Oat flour is high in soluble fiber, which feeds the good bacteria in the microbiome. The use of oat flour over rice flour (the main ingredient in the recommended gluten free flour blend) also helps to keep blood sugar stable. It’s digested more evenly, where rice flour tends to spike blood sugar quickly after consumption.
THE PAN
This recipe works best in a cast iron or enameled cast iron pan. This allows for even cooking. If you use glass, like Pyrex, you’ll find that the pan becomes too hot and the bottom of the Dutch Baby will burn before the top has crusted nicely.
It’s important to heat the pan before cooking. The pre-heated pan is key if you want your gluten-free Dutch Baby to puff up nicely. I have found that my enameled cast iron is a bit tricky with preheating. Because enameled cast iron retains heat so well, if I over-heat the pan, the middle of the Dutch Baby will stick to the bottom of the pan. I find it best to pre-heat the pan in the oven for only about five minutes before adding the oil and then the batter.
COOKING TIPS
Some recipes call for the eggs and milk to be room temperature before mixing the batter for a Dutch Baby. I’m not sure that I can tell a difference, so I generally don’t worry about that. When making the batter, I start by mixing everything except the flour. I beat this egg mixture with a whisk for quite a while. The air added to the eggs will make the Dutch Baby nice and fluffy upon baking. Once the egg mixture is light and airy, I add the flour a little bit at a time and continue to whisk. Dutch Baby batter should be thin and light when done mixing. A thick or heavy batter will make for a dense Gluten-Free Dairy-Free Dutch Baby.
THE TOPPING
My son likes to eat his Dutch Baby with maple syrup, but I really like a fruit compote. My favorite is made from frozen strawberries, but you can make use of any fruit. Before I begin mixing the Dutch Baby, I place one cup of frozen strawberries into a sauce pan. I add half a cup of filtered water and two tablespoons of maple syrup. I then turn the burner onto low/medium heat and allow this mixture to bubble away while the Dutch Baby cooks. As the compote begins to thicken, I come back to stir it occasionally. To avoid sticking to the pan, I remove it from heat once the compote has thickened. (The photos below illustrate a mixed berry compote.)
Gluten-Free Dairy-Free Dutch Baby
Ingredients
- cast iron pan or enameled cast iron pan
- mixing bowl
- whisk
- 4 eggs
- 1 c dairy free milk (I use oat milk)
- 1 tsp vanilla
- 2-4 tbsp maple syrup (depending on preferred sweetness…I use 2 tbsp)
- 1/4 tsp sea salt
- 1 c gluten free flour blend (or oat flour…see notes above)
- 2 tbsp avocado oil (or coconut oil)
Instructions
- Preheat the oven to 425.
- If making a fruit compote, see “The Topping” notes above and begin preparing this here.
- To a mixing bowl, add the eggs, milk, vanilla, maple syrup, and sea salt. Whisk vigorously to add air to the eggs. The mixture should begin to fluff a bit.
- Put the pan in the oven so that it preheats for about five minutes. If you overheat the pan, you may find that your Dutch Baby sticks to the pan.
- To the egg mixture, add the flour of choice a little at a time. Continue to whisk the mixture while adding the flour.
- When the pan is hot, remove it from the oven and add the oil. Allow the oil to spread and heat in the pan before pouring the batter into the center of the pan. The batter will spread outward naturally and begin to take a solid form almost immediately.
- Return the pan to the oven for 20 minutes. Do not open the oven door to check on the Dutch Baby. This would disturb the rising.
- After 20 minutes, remove the pan from the oven and cool over a wire rack for at least one minute before serving. Serve with maple syrup, fruit compote, or powdered sugar.
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