Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Gluten-Free Dutch Baby with Smoked Salmon

Name: Gluten-Free Dutch Baby with Smoked Salmon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Large Eggs; Gluten-Free All-Purpose Flour; Reduced Fat Milk; Sea Salt; Unsalted Butter; crème fraîche; Smoked Salmon; Red Onion; Capers; Fresh Dill

Recipe by Jaclyn Irwin

Ingredients

Time

25m

Serves

This gluten-free dutch baby is so easy to make and perfect for a weekend breakfast or brunch. Topped with smoked salmon, crème fraîche, capers, red onion and dill, it’s a delicious savoury option.

Low Calorie

Breakfast

30-Minute Meal

Gluten-Free

Ingredients

Large Eggs

room temperature

3/4 cup

Gluten-Free All-Purpose Flour

3/4 cup

Reduced Fat Milk

room temperature

1/4 tsp

Sea Salt

2 Tbsp

Unsalted Butter

1/3 cup

crème fraîche

3 oz

Smoked Salmon

1/4 small

Red Onion

thinly sliced

1 Tbsp

Capers

2 Tbsp

Fresh Dill

Instructions

Preheat the oven to 425℉ and place a 10” cast iron skillet in the oven while it preheats.

In a blender combine the eggs, flour, milk and salt. Blend until completely smooth.

Once the oven is preheated, remove the skillet and melt the butter, swirling to coat the pan. Pour in the batter and immediately return to the oven. Bake for 16 to 20 minutes, until puffy, golden and cooked through.

Top with crème fraîche, salmon, onion, capers and dill. Slice and enjoy.

Note: This recipe was tested using Bob’s Red Mill One-to-One Gluten-Free flour.

Substitutions: No crème fraîche: use goat cheese, cream cheese or sour cream.