Gluten-free Apple Cinnamon Dutch Baby
Gluten-free Apple Cinnamon Dutch Baby
Have you ever heard of a dutch baby? Well, it’s basically one big pancake that is baked in the oven at a high heat. Baking it at a high heat is what causes the pancake to puff up kind of like a Yorkshire pudding. I’ve been wanting to try making a gluten-free dutch baby for a while, so I finally gave it a try. Well, I’m SO glad that I did because I am absolutely thrilled about how this Gluten-free Cinnamon Apple Dutch Baby turned out! All I can say is that it’s perfect.
It can be hard to achieve similar consistencies with gluten-free flours like what wheat flours produce, but I swear you would not know the difference with this dutch baby! It's soft like a pancake, sweet, so easy to make and the cinnamon! Chef’s kiss. It is completely gluten-free, grain-free, and low-carb not to mention high protein as it has 6 eggs in it! The flours used in this recipe are a mix of paleo flours that work together to give this dutch baby it’s perfectly soft and pillowy texture.
Let’s go over the main ingredients:
Butter - Once the pan is hot, we pour melted butter into it and THEN the batter so that it doesn't stick. The butter also works its way into the batter when cooking to help make the perfect “pancake.” Be sure to use unsalted butter here.
Eggs - As mentioned above, this recipe contains 6 eggs! It makes for a very protein-rich pancake and helps to give it that pancake-y texture that we are all familiar with.
Milk - The milk is important as well to help that dutch baby to puff up so beautifully. I used whole milk for this recipe. You could substitute with nut milk if you desire, but the appearance of the end result may not be as profound.
Maple syrup - You don’t need much to sweeten this dutch baby especially since you will likely top it with sweet toppings. Just 1 tbsp of maple syrup is all you need!
Vanilla - Vanilla extract plays an important role in a lot of baking in enhancing flavour. It’s especially effective when there are really no other dominant flavours present like with a pancake or dutch baby.
Almond flour - Almond flour is a great gluten-free flour because it is also grain-free, low-carb and keto! Though, usually when used by itself results in a less desirable product due to it’s grainy texture. So, it usually needs a little help from other gluten-free flours.
Arrowroot - Arrowroot flour is a low-glycemic flour that comes from the root of a plant. It has a very fine texture almost like corn starch and therefore, works great alongside almond flour! You can find this at most health food stores.
Coconut flour - Coconut flour is also low glycemic, low carb, gluten-free and grain-free. When used alone, it can result in a very dry product but when used in small amounts, paired with other gluten-free flours it works quite well.
Tapioca flour/powder - Tapioca flour is also gluten-free and grain-free. It is frequently used in paleo baking. It has a similar, fine texture like arrowroot flour and pairs well with almonds flour. You can also find this at most health food stores.
Cinnamon - Cinnamon is kind of the star of the show in this recipe. It’s the only spice that is used and it tastes SO good with the apples. I add it to the dutch baby as well as the apples that go on top to make sure we get lots of cinnamon flavour.
Apples - I love to top this dutch baby with diced apples that have been sautéed in butter and cinnamon. Yum! They are so soft and delicious. They really make the recipe. I used Juliet apples, but you could also use honeycrisp, gala or macintosh apples.
Brown sugar - I add about 1 tbsp of brown sugar to the apples when they are sautéing to create a sweet and caramelized like sauce for the apples. It’s takes the dutch baby to the next level!
This dutch baby is definitely going to be a repeat weekend brunch around here! It’s so simple and quick to prepare and really does take breakfast to a new level. I love to top it off with homemade coconut cream, a little maple syrup and of course, those beautiful sautéed apples. I’m already dreaming of the next time I will whip this up and it doesn’t just have to be for breakfast either. It could be like a fun skillet dessert that you share with friends on a Friday or Saturday night. It can double as breakfast AND dessert. That’s a win-win for sure!
Gluten-free Apple Cinnamon Dutch Baby
Gluten-free Apple Cinnamon Dutch Baby
Ingredients
- 1/4 cup unsalted butter, at room temperature
- 6 eggs
- 1 cup whole milk
- 1 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup + 2 tbsp almond flour
- 3 tbsp arrowroot flour
- 1 1/2 tbsp coconut flour
- 1 1/2 tbsp tapioca flour
- 1 tsp cinnamon
- 1/4 tsp sea salt
- *optional* whipped cream or coconut cream, for topping
- *optional* maple syrup, for topping
- 3 tbsp unsalted butter
- 2 cups peeled and diced apples
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- pinch salt
Instructions
- Put a 9" cast iron pan in the oven and preheat the oven to 425F.
- In a medium-sized mixing bowl, whisk together the eggs, milk, maple syrup and vanilla until combined.
- To the same bowl, add the almond flour, arrowroot flour, coconut flour, tapioca flour, cinnamon and salt and whisk again until combined.
- Once the oven is preheated, take out the hot cast iron pan and add 1/4 cup butter to it. It will melt very quickly. Swirl around to coat the bottom of the pan.
- Next, pour the batter on top of the butter and immediately transfer the pan to the oven. Set the timer for 20 minutes.
- Sauté the apples: heat 3 tbsp butter in a pan over medium heat and add the diced apples, cinnamon, brown sugar and salt. Cook, stirring frequently, until the apples are softened and caramelized, about 5-7 minutes.
- When the dutch baby is done, pull it out of the oven and immediately garnish with sautéed apples, whipped cream and maple syrup if desired. Dust with a little more cinnamon and serve warm.
- Enjoy!