Gluten Free Dutch Baby

A Gluten Free Dutch Baby, also known as a German pancake, is a delightful breakfast dish characterized by its fluffy texture. This oven-baked pancake is made from a simple gluten free batter, which puffs up dramatically in the oven, creating a golden, crispy exterior with a soft and custard-like interior. It kind of reminds me of a cross between a crepe and gluten free pancakes. Serve it with a drizzle of maple syrup or fresh fruit for a delicious breakfast treat.

Jump to:

• Recipe Ingredient Notes
• Recommended Tools
• What is a Dutch Baby?
• Gluten Free Dutch Baby Batter
• Baking a German Pancake
• How to serve a Gluten Free Dutch Baby
• Pro Tips for baking a Gluten Free Dutch Baby
• FAQ - Gluten Free Dutch Baby
• Join my Gluten Free Community!
• Note about Salt in my Recipes
• Baking in grams
• Note about Ovens and Oven Temperatures
• Substitutions and Modifications
• More Gluten Free Recipes to try
• 📖 Recipe
• 💬 Comments

Recipe Ingredient Notes

Super Fine Brown Rice Flour: Super Fine Brown Rice Flour is part of the flour mix used to make a Gluten-Free Dutch Baby Pancake. It is made from regular brown rice flour which goes through further grinding to achieve a finer texture. It provides a mild, nutty flavor and adds to the overall texture and structure of the final product.

Tapioca Starch: Tapioca Starch, also often called Tapioca Flour, is a starch extracted from the cassava root. In gluten-free baking, tapioca starch is a popular choice as it helps improve the texture and moisture content of baked goods. It also helps with browning and gives the dutch baby its beautiful golden brown color.

Cornstarch: Cornstarch helps to create an extra-light and airy gluten-free dutch baby. Cornstarch is not the same as cornmeal or polenta. It's the white, powdery product often used to thicken sauces and gravy.

Low Fat Milk: My choice of milk for this dutch baby recipe is 1% milk. Using full-fat weighs the batter down and keeps the dutch baby from rising. I have not tested this recipe with dairy-free milk such as oat milk, almond milk, or coconut milk.

Oil or Butter: You can either use unsalted butter or a neutral oil to bake the dutch baby. Personally, I prefer oil which will provide a crispy bottom. Using melted butter may add some delicious flavor but the bottom of the dutch baby will be soggy and won't hold up for long. I have not tested this recipe with coconut oil.

Eggs: Just like all my other recipes, I use large eggs for this gluten free german pancake recipe. Large eggs must be a minimum of 680 grams per dozen or an average of 56.7 grams each. Eggs must be at room temperature for this recipe.

Recommended Tools

To successfully make a Dutch Baby, you'll need a few kitchen tools. Most of them are available on Amazon, but you probably already have them in your kitchen.

I use a very well-seasoned 10" cast iron skillet to bake the Dutch Baby. A 9-inch cast iron skillet will work as well but you may need to increase the baking time by 1-2 minutes. If you don't own a cast iron skillet, any oven-safe skillet will work. You may also use a casserole dish or a cake pan. I don't recommend a glass dish since they can break so easily.

You will also need a large mixing bowl, a whisk, a flexible spatula, a microplane or zester (for the lemon zest) and of course a digital kitchen scale.

What is a Dutch Baby?

A Dutch baby is a large, oven-baked pancake made from a straightforward batter of eggs, flour, milk, and sugar. It requires very little prep time. Baked in a skillet or ovenproof dish, the Dutch baby puffs up during baking, resulting in a light and airy pancake with a crisp and golden exterior.

Typically served with toppings like powdered sugar, fresh fruit, syrup, or preserves. It makes a delicious breakfast dish but can also makes a tasty dinner with savory toppings.

The term "Dutch baby" is thought to have originated from a mispronunciation of the German word "Deutsch," meaning German. This dish is tied to German immigrants in the United States, particularly in the Pennsylvania Dutch region.

Despite its name, the "Dutch baby" doesn't actually have Dutch origins; it's linked to the German heritage of the dish. While it's also called "German Pancake", "Dutch baby" is the widely accepted term in the United States for describing this oven-baked delight.

Gluten Free Dutch Baby Batter

While many german pancake recipes call for a blender, I prefer making the batter in a large bowl with a whisk. This allows one to aerate the batter more which results in a lighter and taller dutch baby. Make sure the ingredients are at room temperature. To bring eggs quickly to room temperature, I like to place them in a bowl with warm water and allow them to sit for at least 10 minutes. As for the milk, I like to warm it in the microwave for just 30 seconds.

1. In a small bowl combine the super fine brown rice flour, tapioca starch, cornstarch and kosher salt. Whisk together. A commercial Gluten Free 1-to-1 Baking Flour or any other gluten-free flour blend will not work in my german pancake recipe.
2. To a large mixing bowl add the room temperature eggs and granulated sugar and whisk until light and airy. Slowly add the warm milk and vanilla extract to the eggs and mix until combined. The mixture should be frothy.

4. Slowly add the dry ingredients to the wet ingredients. Avoid adding all the dry ingredients at once or the starches will start to clump together.
5. Add around 1 teaspoon of lemon zest to the batter and stir to combine.
6. Allow the dutch baby batter to rest at room temperature for at least 20 minutes while the oven and cast iron pan preheats.

Baking a German Pancake

A Dutch Baby is baked at a very high temperature. Please make sure to have oven mitten close by.

1. While the dutch baby batter is resting, preheat your oven to 425 degrees. Make sure to arrange the oven racks in the lower third of the oven. Place your cast iron pan in the oven (while it is preheating) and heat the pan for at least 20 minutes. Make sure to check your oven thermometer to make sure the oven is fully preheated.
2. Carefully remove the hot skillet from the oven and add 25 grams of butter or 1 ½ tablespoons of oil. Return it to the oven for 1-2 minutes until the butter is melted or the oil is hot. I prefer to make my dutch baby with oil which gives it a crispy bottom.
3. As soon the butter is melted (make sure not to burn it) or the oil is hot, remove the skillet from the oven and pour batter into the pan.  If the oil is really hot, the batter may sizzle a little bit.
4. Return the dutch baby to the hot oven and bake at 425F for 20 minutes, until the pancake is puffy and golden brown. Lower the temperature and bake the dutch baby for additional 2-3 minutes. Do not open the oven for the entire baking period.
5. While the dutch baby is baking, make sure to prepare your topping of choice.
6. Carefully remove the gluten-free german pancake from the oven and serve immediately. If you baked your dutch baby in butter you will see it deflate within minutes (that is normal). If you baked it in oil, it should stay puffed for a bit longer. But deflating IS normal for german pancakes.

How to serve a Gluten Free Dutch Baby

Dutch babies are wonderfully versatile and can be enjoyed with a variety of sweet or toppings. Here are some delicious topping ideas. Of course there are countless toppings. A personal favorite is a generous dollop of whipped cream topped with some roasted strawberries.

• Powdered Sugar: A classic choice, a generous dusting of powdered sugar adds sweetness and a touch of elegance.
• Fresh Fruit: Top the Dutch baby with a medley of fresh berries, such as strawberries, blueberries, raspberries, or sliced bananas. Even sauteed apples would make a delicious topping.
• Maple Syrup: A drizzle of maple syrup gives the gluten free dutch baby a classic sweet touch. Make sure to use pure maple syrup.
• Fruit Compote or Jam: Spoon fruit compote or your favorite jam over the Dutch baby for a burst of fruity flavor.
• Whipped Cream: Dollop some freshly whipped cream on top, either plain or lightly sweetened. The cold whipped cream and the warm dutch baby are a delicious combination.
• Herbs and Cheese: Sprinkle chopped fresh herbs such as parsley, chives, or dill over the Dutch baby. Add grated or crumbled cheese like feta, goat cheese, or shredded cheddar.

FAQ - Gluten Free Dutch Baby

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