Gluten-Free Dutch Baby

Name: Gluten-Free Dutch Baby
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 tbsp. vegetable oil; 175 g gluten-free plain flour blend, we used Doves Farm; 1 tbsp. caster sugar; 1/2 tsp. ground cinnamon; 2 large eggs; 2 tsp. vanilla bean paste; 150 mL semi-skimmed milk; 25 g unsalted butter, chopped; 200 g blueberries; 2 tbsp. maple syrup; Icing sugar, to dust

A Dutch Baby is a cross between an American pancake and a Yorkshire pudding that – confusingly – originates from Germany rather than Holland. Fill it with any fruit that takes your fancy.

By The GH Kitchen TeamUpdated: 02 May 2023

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This cross between a Yorkshire pudding and a pancake is definitely going to become a firm favourite for breakfast, brunch or as a dessert. We've filled ours with blueberries and maple syrup, but you can fill it with any of your favourite fruit and toppings, choose whatever is in season.

If you are after anymore gluten-free recipes, then we have you covered.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Cal/Serv:

327

Ingredients

1/2 Tbsp. vegetable oil
175 g gluten-free plain flour blend, we used Doves Farm
1 Tbsp. caster sugar
1/2 tsp. ground cinnamon
2 large eggs
2 tsp. vanilla bean paste
150 ml semi-skimmed milk
25 g unsalted butter, chopped
200 g blueberries
2 Tbsp. maple syrup
Icing sugar, to dust

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Brush the inside of a 26cm cast-iron frying pan or heavy cast-iron baking dish with the oil and put in the oven to preheat for 10min.
2. Step 2Meanwhile, sift flour, sugar, cinnamon and a pinch of salt into a large bowl. Make a well in the centre, add the eggs, vanilla and half the milk. Gradually whisk the eggs and milk into the flour, until smooth, then whisk in the remaining milk.
3. Step 3Carefully remove the hot pan from the oven and add the butter – it should sizzle immediately. As soon as the butter has melted, pour in the batter and bake in the oven for 20-25min until puffed and golden.
4. Step 4Fill the centre with blueberries, drizzle with maple syrup, dust generously with icing sugar and serve immediately with cream, if you like.

Per serving:

Calories: 327
Protein: 8g
Total fat: 5g
Carbs: 50g
Total sugars: 14g
Fibre: 1g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time