What's For Breakfast?

Since discovering my gluten allergy, I have avoided most flour based breakfast foods. That means no pancakes, waffles, crepes, biscuits and/or muffins...so sad!!! A lot of the gluten free recipes are super gross...grainy consistency with weird gumminess going on from too much xanthan gum! I've been experimenting with gluten free breads and have discovered what works and what totally doesn't work!!! This morning I decided to whip up a little Dutch Baby, gluten free style, and it was amazing!!! Here's the recipe for all of you breakfast food fans!!!

My Dutch Baby right after taking it out of the oven!

Gluten Free Dutch Baby

4 Servings

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

Lemon wedges

Powdered sugar

1. Preheat your oven to 375F.
2. In a medium bowl whisk together the eggs and milk. Add the flours and salt and whisk the batter until it is smooth.
3. 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. 
4. 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!