Gluten-free baked goods can be a challenge, but I think this Dutch Baby tastes great. It takes longer to cook than a standard egg-baked pancake, but the result is well worth it.
Gluten Free Dutch Baby is a new recipe created by cutting out the gluten in a traditional Dutch baby recipe. This recipe is a Dutch Baby, a baked good that is a favorite among many parents. It is a casserole-type dish that is stuffed, rolled, and then covered with a sweet, egg-based sauce. The fillings can vary widely, but typically include cinnamon and brown sugar. In the gluten free version, we used an oat flour, which made for a tasty yet slightly different result. Just like in the traditional version, the gluten free Dutch baby is stuffed and rolled, then covered with a sweet egg mixture. You can use any type of gluten free oat flour you like, like Bob’s Red Mill or
Traditionally, the Dutch Baby is made with a sweet batter made with eggs, milk, butter and sugar. A Dutch Baby with a gluten free batter is a specialized dish that is served to children with celiac disease. A gluten free Dutch Baby is made in a way that it is similar to the traditional Dutch Baby.
What is the definition of a Dutch baby?
When I came across this video on the Food Wishes YouTube channel, I was asking myself the same question. By the way, if you like cooking, you should tune in to that channel! They offer a lot of excellent material, and their video formats are really simple to follow. Anyway, I came upon that video, and I’d never eaten or even heard of a Dutch Baby before. It’s a thick pancake baked in the oven in a skillet. The skillet gives it a lovely golden brown crisp, but it keeps its wonderful custard-like consistency in the center. In many ways, the taste reminds me of bread pudding, with a little of crepe tossed in. I knew it had to be Keto-fied right away. Unfortunately, saying it was easier than doing it. It took some trial and error to get this one right. It took us 5 or 6 shots, but we eventually got it perfect after a few adjustments each time! We’re excited to introduce you to our Gluten-Free Dutch Baby!
Keys to Success for Gluten-Free Dutch Babies
There are a couple of key factors you need to keep in mind before starting on this recipe. The first being the batter to pan size ratio is everything! We are using a 7 inch skillet in this recipe. If you are using a bigger skillet you are going to want to upsize the recipe or you won’t get the custardy interior you’re going to want. Cast Iron will work here, but we chose to use a stainless steel nonstick skillet. We actually just picked one up a couple of weeks ago and we can’t recommend it enough. The second key to success is to have the pan up to temperature before you add the batter. This is critical to ensure that you get the crispy exterior. The whole beauty of the Gluten Free Dutch Baby is the contrast in textures. Following those 2 rules will ensure that you achieve it.
The Surprisingly Easy Batter
The batter is simple to make. Combine almond flour, coconut flour, vanilla, salt, almond milk, eggs, a little cream, and liquid stevia in a mixing bowl. If you don’t have liquid stevia, you may use powdered stevia, but if you like keto baking, you should invest in some. It’s something we use all the time! Although you may mix this by hand, if you have a blender or food processor, use that. Pulse until everything is well combined. The batter will be comparable to crepe batter in consistency. Preheat a pan on high heat on the stovetop and melt 2 tablespoons ghee in it. Pour all of the batter into the center of the pan once the ghee has reached room temperature. Pour it in the center so that the ghee doesn’t get pushed to the sides and finishes up atop the batter in certain places.
Dutch Baby Pancakes are gluten-free.
Almond flour, coconut flour, cinnamon, and butter are used to make this low-carb Dutch Baby.
35-minute total time
4 little slices (servings)
186 calories per serving
Time to Prepare: 10 minutes
Time to prepare: 25 minutes
Preheat oven to 425 degrees Fahrenheit.
In a food processor, combine all of the ingredients and process until smooth (you can also do this by hand if you want). The only components that should not be added are the ghee, butter, and cinnamon, since they will be needed in subsequent stages.
The consistency of the batter will be similar to that of crepe batter. It should have a lot of liquid in it.
In a 7-inch skillet, melt 2 tablespoons ghee over medium-high heat. Adjust the recipe if you’re using a skillet that’s larger or less than 7 inches. The proportions of the recipe to the pan size are crucial to the success of this meal!
Pour in the batter after the ghee has melted. This should push the ghee to the pan’s borders and, in some spots, even on top of the batter. That’s fine! That’s how it’s meant to work.
Cook for 1 minute on the stovetop before transferring to a 425 degree oven.
Preheat oven to 350°F and bake for 24 minutes. It’s finished when the top/center is solid. We want it to have a custard consistency in the center, so don’t overcook it.
If desired, brush with melted butter and sprinkle with cinnamon. Cut and savor!
Dutch Baby Pancakes are gluten-free.
Per Serving Amount
186 calories 144 calories from fat
daily value in percent*
25 percent fat (16g)
Carbohydrates make up 62% of the total.
3.5 grams of fiber (14% fiber)
6 g (12 %) protein
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Side Dish is a course.
The term “gluten-free Dutch baby” refers to a child who is gluten-free.
Psst! Did you make this?Tag us on Instagram!We love seeing what you’ve made! Tag us on Instagram at @keto.connect or leave a comment & rating below.