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An aerial view of a gluten free Dutch baby topped with blueberries in a black skillet on a white marble table.

Gluten free Dutch Baby

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Prep Time 5 minutes
Cook Time 10 minutes
Preheating time 20 minutes
Course Breakfast
Cuisine Food Intolerance Friendly
Servings 2 people

Ingredients
  

  • 40-50g white rice flour
  • 40-50g tapioca flour or cassava flour
  • 1/4 tsp baking powder
  • 30g caster sugar
  • 3 extra large eggs (45-55g each, weighed out of shell)
  • 180ml milk of choice (I used full fat lactose free)
  • 30g butter

Instructions
 

  • Preheat the oven to 200C/400F with your skillet inside for 20 minutes.
  • Whisk your dry ingredients together in a medium mixing bowl. Add the eggs and milk and whisk until a smooth, thin batter forms. Transfer the batter into a large jug with a lip.
  • Add the butter to the hot skillet and carefully but quickly swirl it to coat the base with butter. Once butter is melted, pour in the batter. I like to quickly shuffle the skillet so the butter floats across the top of the batter rather than remaining in one corner.
  • Close the oven and bake for 10 minutes or until puffed, golden brown and cooked through. Serve immediately as the pancake will quickly fall as it leaves the oven.
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