My Dutch Baby right after taking it out of the oven!
Gluten Free Dutch Baby
2 tbsp butter
3 large eggs, room temperature
1/2 c milk
1/4 c tapioca flour*
1/4 c sweet white rice flour*
pinch of salt
- Preheat your oven to 375F.
- In a medium bowl whisk together the eggs and milk. Add the flours and salt and whisk the batter until it is smooth.
- Place butter in a 10-inch cast iron skillet and place skillet in oven to melt the butter. Once the butter is melted (about 5 minutes), remove the skillet and swirl the butter around to make sure the pan is coated. Pour in the batter and place skillet back in the oven. Bake for 25-30 minutes or until puffed up and browned on the edges.
- Remove your Dutch Baby from the oven! It will deflate immediately...so don't freak out! Cut it into 4 pieces and serve, squeezing lemon juice onto each serving and then sprinkling with powdered sugar!
*You can also use 1/2 c. all-purpose gluten free flour instead of the combo I used...or regular all-purpose flour as far as that goes!