Tall & Fluffy Gluten Free Dutch Baby

We live in Cleveland Ohio- and not far from home there is a restaurant called The original pancake house! Its been around for ages & is loved by many clevelanders. The last time we went I ordered a Dutch Baby! I fortunately can eat gluten so Im able to taste test and compare my recipes to whatever I am trying to duplicate. This was my first time ever having a dutch baby & I was surprised to find that it tastes essentially like a big popover! Ive mastered popovers a few times over the years as I absolutely love them. I added a Dutch baby to my list to make asap for the club.

I think that a lot of people finding making dutch intimidating! I can assure you this is a fancy looking meal that is easier to make than a batch of pancakes. No two dutch babies look the same coming out of the oven- and that is half the fun. You never quite know how its going to look but it will always taste good! The texture of this pancake is spot on with the one I had at the restaurant. Its really delicious- if you haven’t ever made one before its one of those things you have to try. You never know- it may become one of your favorite new breakfasts!

As long as you follow my directions closely, use the correct ingredients & use the gram measurements you’ll have a fabulous meal on the table in 30 minutes or less.

To make the pancakes Corn Free:

Just use a brand of corn free baking Soda or Powder and you’ll be good to go.

Using other gluten free all purpose flour blends:

One of my pet peeves is seeing that other gluten free blogs will call for “gluten free flour blend” and not give you a specific one or make it seem as though you wont ever run into issues.

There’s this belief that they can all be exchanged for the same results and it couldn’t be further from the truth. Its the LITTLE details that make all the difference.

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe you would end up with a crazy thick pancake batter and extremely gummy pancakes. It has too much xanthan gum for this recipe.

If I perfect a recipe for you- then its very important to me that it turns out exactly the same in your kitchen. This is why I have moved over to mostly exclusively using gram measurements too.

So of course, you are always welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. Please do try to get your hands on some King Arthur measure for measure gluten free flour. I have done the work for you here- make the recipe exactly as I have posted and you’ll have the best gluten free dutch baby of your life!

Ingredients :

Milk

You can use just about any kind of milk here except for canned coconut milk. I would save any boxed dairy free milk will work! Of course too- if dairy isn’t an issue regular milk can be used too! Whole milk, 2% or low fat.

King Arthur Gluten Free Measure for Measure Flour

This flour is wonderful for muffins, scones, pancakes and cookies! Mixed with a little expandex it does some wonderful things! Its really affordable and can be found in most grocery stores these days. I normally just order it on amazon.

Expandex

These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for. e.

IMPORTANT RECIPE TIPS!

#1 The eggs & milk absolutely must be room temperature. If you are like me- planning ahead and pulling them out of the fridge an hour or more ahead of baking just isn't going to happen. Here's the shortcut : Place your whole eggs in a small bowl of water filled with warm water! This warms them up in a matter of minutes. For the milk I just measure that out and microwave it for 20-30 seconds. Then give it a stir to make sure its not too hot.

If the milk is steaming hot it will cook the eggs! We just want warm- not hot. Warmer ingredients allows for the dutch baby to puff up all the way,

#2 The skillet size matters & will affect the final texture. I made this recipe in two different skillet sizes. A 10 inch cast iron skillet and then in a 12 inch cast iron skillet.

The 10 inch skillet is the one pictured here in this post. Its a little bit softer/thicker on bottom and got a nice puffiness on the edges.

The 12 inch skillet yielded a somewhat thinner, crispier pancake. It also got extremely puffy but not as much on the edges since there was less batter to fill up the sides of the pan.

There is no right or wrong here- they both tasted EXTREMELY good! If you use an 11 inch skillet you’ll get a texture right in the middle.

#3 Cast iron skillets hold on to heat best & are ideal for making this recipe. I have seen some recipes use glass pyrex bowls. So if push comes to shove you could try that. But- the truth is nothing conducts heat the way cast iron does! You don’t need a fancy one- just grab an affordable one and if you care for it properly it will last you for life!

Gluten Free Dutch Baby

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Author: Brittany Angell

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Prep time: 8 MinCook time: 25 MinTotal time: 33 Min

Dutch Babys always impress! While they seem fancy- believe it or not they are incredibly easy to make. Follow my directions carefully & you'll end up with a big fluffy dutch baby every time!

IngredientsUSMetric

• 3 Large Room Temperature Eggs
• 184 grams Room Temperature Milk (Regular or Dairy Free)
• 1/2 Tsp Salt
• 100 grams King Arthur Measure for Measure Gluten Free Flour
• 20 grams Expandex
• 3 Tbsp Butter (regular or nondairy) for the cast iron skillet.
• Optional Toppings: Butter, Fresh Fruit, Powdered Sugar, jam, and or whipped cream.

Instructions

1. Place a dry (10- 13 inch) cast iron skillet into the oven on the middle rack. Anything within that range will work for this recipe. The texture will vary based on the size- read more about that in the post.
2. Turn the oven on to 425 degrees. Allowing the pan to preheat with the oven while you make the batter.
3. Place the room temperature/ warm eggs, milk & salt into a blender. Blend on medium high for 45-60 seconds.
4. Add the flour & expandex to the blender. Mix again on medium for about 20 seconds.
5. When the oven is fully preheated open the door quickly and add the butter to the pan. (I use butter straight out of the fridge for this). Close the door and allow the butter to melt and sizzle in the pan for 30 seconds. Quickly remove the pan from the oven and pour your dutch baby batter into the pan. Place it right back into the oven immediately & close the door.
6. Bake for 22-25 minutes until golden brown and firm to touch. (Note: if using the largest pan size your dutch baby will be done around 20-22 minutes.
7. Remove from oven & add toppings. The center will collapse as it sits in some capacity.

Notes

There are a few tips that will make or break your dutch baby!

#1 The eggs & milk absolutely must be room temperature. If you are like me- planning ahead and pulling them out of the fridge an hour or more ahead of baking just isn't going to happen. Here's the shortcut : Place your whole eggs in a small bowl of water filled with warm water! This warms them up in a matter of minutes. For the milk I just measure that out and microwave it for 20-30 seconds. Then give it a stir to make sure its not too hot.

If the milk is steaming hot it will cook the eggs! We just want warm- not hot. Warmer ingredients allows for the dutch baby to puff up all the way,

#2 The skillet size matters & will affect the final texture. Read the post for more details on this.

#3 Cast iron skillets hold on to heat best & are ideal for making this recipe.

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