Gluten Free Dutch Baby

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Gluten Free dutch baby

This is a breakfast we eat at least twice a week at our house. It’s a great high protein meal to start your day, and everyone loves it.

Flour

So I’ve tried several different types of wheat flour with this recipe, and found I like the results best when made with milled oatmeal. It has a fluffier texture, more like what you would get when using white flour, and the flavor is milder, plus it’s gluten free! I use the One Degree brand of oatmeal in my kitchen. They are organic, sprouted, certified gluten free, and I can buy them through Azure or at our local Costco.

Milling oatmeal is a little more high maintenance, because it doesn’t flow through the mill very easily, so you have to stir the oats in the hooper while it mills. Thankfully, you don’t need very much for this recipe so it goes quick. If you don’t have a mill, try blending it in a blender. I use to blend oatmeal in my vitamix before I got my mill and it did a pretty sufficient job. Not every blender is equal though, so I can’t guarantee you the same results.

Ingredients

Butter, milk, eggs, maple syrup, vanilla, oat flour, arrowroot powder, and salt. If you make a lot of my recipes you’ll learn real quick that I like butter. Grass-fed butter is a super food in my opinion, so I’m not shy when it comes to using it. I also prefer to use maple syrup to sweeten this recipe, but honey, cane sugar, sucanat, or no sweetener at all, will still produce a beautiful dutch baby.

Why arrowroot powder? Honestly… I have no idea. But it does make a huge difference in the texture. I actually use arrowroot flour in a lot of my whole wheat recipes, so if you’re jumping on the “freshly milled flour bandwagon” then I highly recommend stocking it in your kitchen.

Serve

Toppings are obviously a preference choice, but our family’s favorites are homemade applesauce with whip cream, fresh berries with whip cream, or of course, maple syrup. Jams or compotes are also great options. I don’t think you can go wrong either way.