Best 3 Gluten Free Dutch Babies Recipes
Are you searching for a delicious and fluffy gluten-free treat that will tantalize your taste buds? Look no further than the gluten-free Dutch baby! This delectable breakfast or brunch dish is incredibly easy to make and only requires a few simple ingredients. With its crispy edges and soft, fluffy center, the gluten-free Dutch baby is sure to become a family favorite. In this article, we will guide you through the process of creating the perfect gluten-free Dutch baby, providing all the tips and tricks you need to achieve a golden-brown masterpiece that will impress your friends and family.
Let's cook with our recipes!
FLUFFY GLUTEN FREE DUTCH BABY
Steps:
- Preheat your oven to 375°F. In a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan, place the butter.
- Place the pan with the butter in it in the preheated oven just until the butter is melted, while you make the batter.
- In a blender, place the milk, eggs, flour blend and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin.
- Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.
- Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes.
- Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
- The pancake should release easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it out of the pan onto a wire rack. This will ensure that the bottom of the pancake doesn't become soggy as it cools.
- Allow to cool briefly before slicing into wedges and serving warm garnished with fruit, a light dusting of confectioners' sugar and maybe a dollop of whipped cream (in the winter, I like to serve it with citrus, in the summer with berries).
- Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day.
- Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.
GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)
This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you'd never guess this is gluten-free!
Provided by Erin Collins
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
- Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
- Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
- Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!
Nutrition Facts : Calories 497.67 kcal, Carbohydrate 49.81 g, Protein 10.6 g, Fat 29.01 g, SaturatedFat 16.15 g, Cholesterol 225.67 mg, Sodium 569.5 mg, Fiber 1.3 g, Sugar 36.72 g, ServingSize 1 serving
GLUTEN FREE DUTCH BABIES
My kids love regular Dutch Babies that my mom used to make when I was a kid. However, after my son became gluten intolerant I made up my own recipe and we all think it is great!
Provided by tennisbeanie
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place butter in a 9x13 glass or nonstick pan and place in oven. Let the butter melt while the oven is preheating to 450 degrees.
- Take pan out of oven when butter is melted and tilt pan so the butter coats the bottom of the pan.
- Mix the rest of ingredients in a blender or mixer.
- Pour mixture in hot buttered pan and bake for 9-11 minutes till top looks firm and not wet looking or when edges just start to brown. You don't want the edges to be too brown.
- Enjoy with powdered sugar, fruit and cool whip, or syrup.
Tips:
- Use a well-seasoned cast iron skillet. This will help the Dutch baby cook evenly and prevent it from sticking.
- Make sure your oven is preheated to the correct temperature before adding the batter. This will help the Dutch baby rise properly.
- Don't overmix the batter. Overmixing can result in a tough, dense Dutch baby.
- Pour the batter into the hot skillet immediately after mixing. This will help prevent the batter from settling and becoming too thick.
- Bake the Dutch baby until it is golden brown and puffed up. This usually takes about 15-20 minutes.
- Serve the Dutch baby immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Gluten-free Dutch babies are a delicious and easy-to-make breakfast, lunch, or dinner option. They are perfect for those with celiac disease or gluten sensitivity, and they can also be enjoyed by those who simply prefer a gluten-free diet. With a few simple ingredients and a little bit of time, you can create a fluffy, golden brown Dutch baby that is sure to please everyone at the table.
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