Gluten-Free Savory Dutch Baby with Herbs
A savory Dutch baby with chives, thyme, Parmesan and black pepper in an egg-rich gluten-free batter, baked in a sizzling skillet until puffed and golden, then topped with lemony arugula. A fast brunch or light supper.
At a glance: This easy breakfast recipe yields 3 servings in about 45 minutes (10 min prep, 20 min cook). It uses 12 ingredients — including eggs, whole milk, gluten-free all-purpose flour blend with xanthan gum — and walks through 6 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Savory Dutch Baby with Herbs: When preparing this breakfast recipe, cast-iron skillets can hold residue from earlier breaded or floured cooking; scrub and re-oil yours before use, or use one kept for gluten-free baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Savory Dutch Baby with Herbs: The batter uses a gluten-free all-purpose flour blend instead of flour that contains gluten. Use a flour blend labeled gluten-free, and check labels on any bacon or sausage you add.
Ingredients
Shop links on this page are for gluten-free all-purpose flour blend with xanthan gum. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Stir the herbs in by hand after blending. Blended herbs turn the batter green and lose their fresh flavor in the savory Dutch baby.
- Add cooked crumbled bacon labeled gluten-free or sautéed mushrooms to the savory Dutch baby with the herbs, but keep add-ins to about 1/2 cup so it still rises.
- Make the batter up to a day ahead and refrigerate it, then let it warm on the counter for 30 minutes before baking.
Common questions
What cross-contamination risk is specific to Gluten-Free Savory Dutch Baby with Herbs?
Check eggs, at room temperature, whole milk, at room temperature, gluten-free all-purpose flour blend with xanthan gum before they go into Gluten-Free Savory Dutch Baby with Herbs. Cast-iron skillets can hold residue from earlier breaded or floured cooking; scrub and re-oil yours before use, or use one kept for gluten-free baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Savory Dutch Baby with Herbs use?
Gluten-Free Savory Dutch Baby with Herbs relies on 1/2 cup gluten-free all-purpose flour blend with xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
How should leftover Gluten-Free Savory Dutch Baby with Herbs be stored?
Make the batter up to a day ahead and refrigerate it, then let it warm on the counter for 30 minutes before baking.
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