Gluten & Dairy Free Dutch Baby
a gluten & dairy free version of the custardy Dutch Baby puff pancake.
Equipment
- 10" cast iron skillet
- Blender or food processor
Ingredients
- 1/2 cup gluten free flour blend I use and recommend Bob's Red Mill 1:1 Baking flour
- 1/2 cup + 2 tbsp light coconut milk unsweetened almond milk would work too
- 3 large eggs should be room temp
- 1 tbsp sugar or granulated monk fruit you could also leave out the sweetener.
- 1 tsp vanilla
- pinch sea salt
- 2 tbsp butter
Instructions
- Preheat oven to 425 degrees F. Get your cast iron skillet out.
- Add flour, eggs, and coconut milk to a blender or food processor and give the mixture a whirl.
- Add sugar, vanilla, pinch salt and whirl again briefly.
- If you have time, let the batter rest for about 20-25 minutes.
- When the oven is hot, put the 2 tbsp of butter in your skillet and put it in the oven until the butter foams and the skillet is nice and hot, about 10-15 minutes.
- Remove from oven, and swirl the butter around the skillet so it coats the sides just a bit.
- Pour the batter into the skillet, scraping the sides of the food processor or blender so you get It all.
- Let it bake for 15-20 minutes. Rotate the skillet halfway through. It's finished when it's golden brown on the sides and puffed up.
- Remove from the oven. You can serve it in the skillet, or remove and put on a platter. Dust with powdered sugar and top with berries, chocolate chips, and/or shredded coconut and coconut whipped cream. Enjoy!
Tried this recipe?Let us know how it was!