Cole’s Dutch Baby (Gluten Free)
Prep Notes
This is not sweet. You determine the flavor and sweetness with the choice of accompaniment and topping.
Use Organic Products whenever possible
Ingredients
3 large Eggs
3/4 Cup Brown Rice Flour (can use regular flour if you are not gluten free)
1/4 tsp Xanthum Gum (omit if you use regular flour)
3/4 Cup Milk
1 tsp pure vanilla extract
4 TBS ( 1/2 a stick) unsalted Butter
Toppings (see below)
Directions
- Put 11 “ Ovenproof Saute pan or skillet in cold oven
- Preheat oven to 475 degrees with pan in the oven
- In the meantime, put eggs, flour, milk, xanthum gum, and vanilla in blender. Blend on high until frothy, under a minute. Stop Blender to scrape down sides as needed.
- When oven is preheated put butter in hot skillet NOTE: Remember to wear an oven mitt to handle the skillet!
- Return skillet to the oven until the butter melts and browns (about 2-3 minutes)
- Carefully pour the batter into hot skillet
- Bake until Dutch Baby is lightly browned and the sides have risen, usually around 15-19 minutes
- Remove skillet from the oven and let cool for 3-4 minutes
- Choose your topping. Cover the Dutch Baby and then Cut the Dutch Baby into wedges (the way you cut a pizza) and serve while warm
Notes
Serve for dessert or breakfast depending how you dress it up!
Some topping ideas: fresh fruit, lemon juice and sugar, confectioner’s sugar dusting, whipped cream, lemon curd, fruit compote or preserves, ice cream, chocolate sauce, maple syrup, fruit syrup, anything you can imagine and create
Credit
Cole Dickinson