Gluten Free Dutch Baby
User Reviews
4.9
Gluten Free Dutch Baby
Description
The Gluten Free Dutch Baby combines almond flour, baking powder, eggs, sour cream, almond milk, and melted butter to create a light, airy batter that puffs in a hot oven, particularly in a cast iron skillet. Topping it with a mixture of fresh strawberries tossed with lemon juice and sugar adds a bright, fresh contrast. Chopped pecans sprinkled on top provide a crunchy texture that complements the soft pancake. This Dutch Baby’s golden puff, achieved by baking at high heat, will naturally fall after removal from the oven, forming a delicious base for sweet toppings.
It works well served immediately, optionally accompanied by maple syrup or whipped cream. The recipe allows for substituting strawberries with other seasonal fruits, making it adaptable throughout the year. Using a well-heated oven-safe skillet ensures the characteristic puff and crispy edges.
Adjustments like doubling the recipe can accommodate larger groups, and if a cast iron skillet is unavailable, a pie plate can be used. Fruit can be fresh or thawed if frozen, however fresh is preferred to maintain texture. This care preserves the lightness and flavor balance central to the dish.
Ingredients
- 2 cups strawberry halved, fresh
- 2 tablespoon lemon juice (one lemon)
- 1 tablespoon sugar
- ½ cup almond flour
- 1 teaspoon baking powder
- 4 tablespoon butter melted
- ½ cup sour cream
- ¼ cup almond milk
- 3 egg large
- 1 teaspoon vanilla extract
- ½ cup pecans chopped
Instructions
- In a bowl toss strawberries with lemon juice and sugar. Set aside.
- Preheat oven to 400° Put a 12" cast iron skillet in the oven while it's pre-heating.
- In a bowl, mix together almond flour and baking powder.
- In another bowl whisk together sour cream, almond milk, 2 tablespoon of the melted butter, eggs, and vanilla extract.
- Add sour cream mixture to the dry ingredients, stirring until smooth.
- Remove pan from the hot oven and add remaining 2 tablespoon butter to the pan, swirling to coat. Immediately pour the batter evenly into the pan.
- Bake 15-20 minutes until golden and puffed.
- Remove from oven, and top with strawberry mixture and sprinkle with pecans. Cut into wedges and serve immediately with maple syrup or whipping cream, if desired.
Notes
- You can swap strawberries for any fresh or thawed frozen fruits to vary flavors seasonally.
- If doubling the recipe, ensure you have a suitably sized cast iron skillet or use multiple pans.
- A pie plate can substitute for the skillet if it is oven-safe, though cast iron produces the best puff.
- The pancake will puff during baking then deflate when removed from the oven; this is expected and normal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 393kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 163mg | 54% |
| Sodium | 170mg | 7% |
| Potassium | 393mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 166mg | 17% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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