This recipe for this Dairy Free, Gluten Free Dutch Baby is a complete treat! It is such an indulgent and fun thing to share. With only a few ingredients, you can whisk this up in no time with very little clean up. Using eggs, almonds, oat flour, millet flour and ghee, we make this delicious baked treat into a healthy, balanced staple. Check the bottom of the post or my nutrients category page to see which nutrients you can find in this recipe! Super rich in B vitamins and fat soluble vitamins, you get the best of both indulgent and nourishing worlds with this flaky novelty.
This Dairy Free, Gluten Free Dutch Baby is so simple you can memorize the recipe and get the most bang for your snack budget! The ingredients are cost effective and easy to find in most health food and grocery store natural baking isles. There really isn’t much to say about it other than it is the easiest recipe that wows your family. Be warned, though, it is damn good so I usually only split it with one person.
- 4 eggs room temperature
- 1/2 cup almond milk
- 2 tbsp room temp liquid oil (ghee, coconut or vegetable)
- 2 tbsp all purpose flour (regular or gluten free)
- 2 Tbsp millet flour
- 1/4 cup oat flour
Preheat oven and cast iron pan to 425 degrees F.
Whisk eggs and almond milk with melted ghee/oil
Slowly sift the flours into the mix, stopping to work out any lumps. Do not over whisk and do not under whisk, a fine mesh strainer helps a lot.
Pull the pan out of the oven and close the door to make sure the heat says in the oven during this part. Pour mixture into the pan and place back in oven. Do not open the doors at all for 20-25 minutes.