Gluten-Free Dutch Baby

Name: Gluten-Free Dutch Baby
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Large Eggs; Coconut Milk; Vanilla Extract; Oat Flour; Coconut Sugar; Baking Powder; Ground Cinnamon; Kosher Salt; Unsalted Butter

Recipe by Julia Gibson

Ingredients

Time

20m

Serves

A dutch baby is essentially a giant popover. They look impressive, but are super easy to make, and are perfect for feeding a crowd. This recipe is gluten free, made with minimal ingredients and can be customized depending on the toppings you’re craving.

Breakfast

Gluten-Free

Ingredients

Large Eggs

2/3 cup

Coconut Milk

1 tsp

Vanilla Extract

1/3 cup

Oat Flour

1 Tbsp

Coconut Sugar

1/4 tsp

Baking Powder

1/2 tsp

Ground Cinnamon

1/4 tsp

Kosher Salt

3 Tbsp

Unsalted Butter

Instructions

Place a 10” cast iron skillet in a cold oven, then preheat to 425ºF.

In a large bowl, whisk together the eggs, coconut milk and vanilla extract until smooth. Add in the oat flour, tapioca starch, coconut sugar, baking powder, cinnamon and salt and whisk vigorously until a smooth thin batter forms.

Remove the cast iron skillet from the oven and add the butter to the pan, swirling it around until it’s fully melted. Pour in the batter, then place back in the oven and bake for 17-20 minutes, until it has puffed up and the top is golden brown.

Serve immediately with desired toppings, such as a sprinkle of icing sugar, maple syrup, fresh fruit, stewed fruit, fruit compote, etc.

Substitutions: Substitute the butter for vegan butter or coconut oil to keep it dairy free. Substitute the oat flour with brown rice flour or buckwheat flour.