What I love about Gluten-free Apple Cinnamon Dutch Baby
Have you ever heard of a Dutch baby? If not, it’s essentially one large pancake that’s baked in the oven at a high temperature. That intense heat is what causes it to dramatically puff up, much like a Yorkshire pudding. I’d been wanting to try a gluten-free version for ages, and finally I decided to try it. And let me tell you—I’m so glad I did. This Gluten-Free Apple Cinnamon Dutch Baby turned out absolutely perfect!
Although it can be challenging to achieve a texture like wheat flour gives, you would truly never know the difference with this recipe. This dutch baby has the most wonderfully light, pancake-like consistency. Plus, it’s incredibly easy to make, and the toppings—well, they take it to a whole new level. Plus, it’s high in protein, making it an ideal weekend brunch recipe that tastes indulgent while still keeping you satisfied.
It has definitely become a staple in our house because everyone loves it, and it comes together so quickly. I like to finish mine with homemade whipped cream and, of course, those gorgeous sautéed apples. Honestly, I’m already dreaming about the next time I get to make it! And if you like this recipe, be sure to check out my recipe for Gluten Free Blueberry Pancakes with homemade blueberry sauce. They too, will satisfy the pancake cravings!
Recipe Notes
A few things to keep in mind:
- Almond flour – Almond flour is a great gluten-free flour because it is also grain-free, low-carb and keto! Paired with a few other grain-free flours, it bakes really well!
- Arrowroot – Arrowroot flour is a low-glycemic flour that has a very fine texture, almost like corn starch. It 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 make things dry 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 has a similar, fine texture like arrowroot flour and pairs well with almond flour. You can also find this at most health food stores.
- Apples – I love to top this dutch baby with diced apples that have been sautéed in butter and cinnamon. They are so soft and delicious. I used Juliet apples, but you could also use honeycrisp, gala or macintosh apples.
Why didn’t my Dutch Baby puff up?
Sometimes things just don’t turn out how we want them to and that is no fun at all! So here are a few troubleshooting options to help prevent your dutch baby from coming out flat.
A few common reasons:
- The pan wasn’t hot enough. The skillet must preheat fully in the oven; this is what creates the dramatic rise.
- The oven temperature wasn’t high enough. Dutch babies need a very hot oven (usually 425–450°F).
- The batter rested too long. With gluten-free flours, you don’t need a long rest, so pour it in while the ingredients are freshly blended.
- Too little fat in the pan. Melted butter helps create steam and structure, which encourages lift. Make sure you use the recommend measurement for butter.
FAQ:
I haven’t experimented using other gluten-free flour blends, so I would say do so at your own risk. However, I’m sure it would work just fine! The textures would be very similar.
Yes — you will need an oven-safe skillet for this recipe. I use enamelled cast iron for this dutch baby and it works perfect! Regular cast iron works as well.
I haven’t tried using nut milk or oat milk in place of regular milk but I’m sure it would work just as well. Then, substitute coconut whipped “cream” instead of regular whipped cream for topping to keep it dairy-free.
This is completely normal. All dutch babies (even ones with gluten) deflate quickly after coming out of the oven; usually within seconds! Don’t worry though, it will still taste delicious!
Gluten-free Apple Cinnamon Dutch Baby
Equipment
- 1 Large Oven-safe Skillet
Ingredients
For the dutch baby:
- 1/4 cup unsalted butter at room temperature
- 6 free-range eggs
- 1 cup organic whole milk
- 1 tbsp real maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup almond flour
- 3 tbsp arrowroot powder
- 1 1/2 tbsp coconut flour
- 1 1/2 tbsp tapioca flour
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- whipped cream for serving
- real maple syrup for serving
For the sautéed apples:
- 3 tbsp organic unsalted butter
- 2 cups organic apples peeled and diced
- 1 tbsp organic brown sugar
- 1/2 tsp ground cinnamon
- 1 pinch sea 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 18-20 minutes or until puffed up and brown on the edges.
- 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!
Notes
Nutrition
More Delicious Brunch Recipes:
- Gluten Free Blueberry Pancakes
- Almond Flour Greek Yogurt Bagels
- Classic French Toast with Berries
- Creamy Turkish Eggs
- Gluten free Berry Breakfast Crumble
- Sheet-pan Breakfast Egg Nests
- Southwest Breakfast Bowl with Roasted Roots
- Potato Crusted Ham and Swiss Quiche
- Caramelized Onion and Mushroom Quiche
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