Dutch babies are a staple in my house, and they are perfect for my always ravenous boys. I created this gluten and dairy free Dutch baby to add to my littlest guy’s food rotation, and he officially approves this recipe! If you don’t know, a Dutch baby is a buttery, puffed pancake that’s cooked in a cast iron skillet in the oven.
The melt in your mouth, crispy edges and puffed doughy center make my mouth water just thinking about it. A Dutch baby is delicious on its own or can be garnished with a variety of toppings. My middle son loves a slice of this gluten and dairy free Dutch baby topped with avocado and tomato slices. My oldest prefers it with a light dusting of powdered sugar.
Simple Ingredients
Because most households don’t stock 20 different gluten free flour substitutes, I strive to use the fewest ingredients possible during recipe development. This gluten and dairy free Dutch baby recipe uses just 6 common ingredients. All you need is a gluten free flour blend (I use King Arthur), arrowroot flour, eggs, salt, dairy free milk (I use unsweetened almond milk), and dairy free butter (I use Earth Balance Olive Oil blend).
Gluten and Dairy Free Dutch Baby
Pre-heat your oven to 425 degrees. This recipe works best with room temperature ingredients! While the oven is heating up, whisk together eggs and dairy free milk until frothy. You can also use a hand mixer if you prefer. Add in the gluten free flour blend, arrowroot flour and salt. Mix or whisk until well combined. The batter will remain a bit lumpy and that’s okay. Add the dairy free butter to a cast iron skillet, and place it in the oven until the butter is melted. Keep an eye on it so the butter doesn’t burn.
Pour the batter into the skillet and cook for 20 minutes.
Then lower the temperature to 300 and cook for another five minutes. Let it cool for a few minutes and then use a metal spatula to release the gluten and dairy free dutch baby from the bottom of the skillet from several sides. Make sure you get all the way to the middle! You don’t want to leave any of this deliciousness behind.
Gluten and Dairy Free Dutch Baby
Ingredients
- 3 eggs (at room temp)
- 1/2 cup dairy free milk (at room temp) I used unsweetened almond milk
- 1/4 cup arrowroot flour
- 1/4 cup gluten free flour blend I used King Arthur
- 1/8 tsp salt
- 2 tbsp dairy free butter I used Earth Balance olive oil blend
- 3 tbsp nutritional yeast OPTIONAL for a cheesy garlic version
- 1 tsp garlic powder OPTIONAL for a cheesy garlic version
Instructions
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Pre-heat your oven to 425 degrees. While the oven is heating up, whisk together eggs and dairy free milk until frothy. You can also use a hand mixer if you prefer.
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Add in the gluten free flour blend, arrowroot flour and salt. Mix or whisk until well combined. The batter will remain a bit lumpy and that’s okay.
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Add the dairy free butter to a cast iron skillet, and place it in the oven until the butter is melted. Keep an eye on it so the butter doesn’t burn.
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Pour the batter into the skillet and cook for 20 minutes.
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Then lower the temperature to 300 and cook for another five minutes.
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Let it cool for a few minutes and then use a metal spatula to release the gluten and dairy free dutch baby from the bottom of the skillet from several sides. Make sure you get all the way to the middle! You don’t want to leave any of this deliciousness behind.
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Use a pizza cutter or kitchen scissors to cut into six slices. Eat plain, or add toppings.
Recipe Notes
Calories are calculated using the most accurate methods possible, but due to different brands of ingredients, I can't guarantee 100% accuracy.
Enjoy!
This gluten and dairy free Dutch baby is perfect for breakfast, brunch, lunch, snacks, or even dinner depending on what you pair with it. Eat it plain, with a side of fruit, or garnish with your favorite toppings! It’s delicious AND filling, which makes it one of my favorite options for my kids.
The inspiration behind this recipe conversion can be found here. If you’d like more information on integrating gluten and dairy free foods into your life, click here.