Gluten-Free Savory Dutch Baby with Herbs

Ingredients

• 2 cups certified gluten-free all-purpose flour blend 2 cups certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 2 large eggs 2 large eggs
• 0.5 cup unsweetened almond milk 0.5 cup unsweetened almond milk
• 2 tbsp olive oil or melted unsalted butter 2 tbsp olive oil or melted unsalted butter
• 1 tbsp fresh chopped herbs (such as chives, parsley, dill) 1 tbsp fresh chopped herbs (such as chives, parsley, dill)
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet (cast iron is ideal) in the oven to heat up for at least 5 minutes. While the skillet heats, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, salt, and black pepper in a medium bowl until well combined. This ensures even distribution of leavening and seasoning.

2. 2

   In a separate bowl, whisk the eggs until lightly beaten, then stir in the unsweetened almond milk, olive oil (or melted butter), and fresh chopped herbs. Mix until everything is just incorporated, creating a fragrant liquid base for your batter.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined, being careful not to overmix; a few small lumps are perfectly fine. The batter should be thick but pourable, with the herbs visible throughout. Let the batter rest for 5 minutes to allow the gluten-free flour blend to hydrate.

4. 4

   Carefully remove the hot skillet from the oven using oven mitts. Pour the rested batter into the hot skillet; it should sizzle immediately. Return the skillet to the oven and bake for approximately 18-20 minutes, or until the Dutch baby is dramatically puffed up, golden brown around the edges, and cooked through. The center should be set and no longer appear wet.

5. 5

   Once baked to perfection, carefully remove the savory Dutch baby from the oven. Let it cool slightly in the skillet for a minute or two before slicing and serving warm. This dish is best enjoyed immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.

Nutrition (per serving)

Tips & Notes

• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.