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Gluten-Free Dutch Baby with Vanilla and Pear Recipe

★★★★★

4.5 from 101 reviews
  • Author: Ethan
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Gluten-Free Dutch Baby recipe perfectly combines nutty brown rice and almond flours with tapioca starch for a light, airy pancake that’s both delicious and grain-free. Enhanced with aromatic vanilla and sweet, caramelized Bosc pear, this oven-broiled treat is simple to make and impressively flavorful. Ideal for breakfast or brunch, it offers a naturally gluten-free option without sacrificing taste or texture.

Ingredients

Scale

Dry Ingredients

  • 1/4 cup Brown Rice Flour
  • 1/4 cup Almond Flour
  • 3 tablespoon Tapioca Starch
  • 1/4 teaspoon Kosher Salt
  • 2 tablespoon Granulated Sugar
  • Powdered Confectioners Sugar, to taste

Wet Ingredients

  • 3 Large Eggs
  • 3/4 cup Milk
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoon Unsalted Butter

Fresh Ingredients

  • 1 Bosc Pear
  • 1 Vanilla Bean Pod (seeds scraped)

Instructions

  1. Preheat Oven and Skillet: Place a cast iron skillet on the oven rack approximately 6 inches below the broiler and preheat the oven to 450°F (230°C). Let the skillet heat thoroughly, about 20 minutes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the brown rice flour, almond flour, tapioca starch, and kosher salt until evenly combined.
  3. Prepare Wet Mixture: In a separate small bowl, whisk together the eggs, milk, and vanilla extract until smooth.
  4. Combine Batter: Gradually pour the wet mixture into the dry ingredients while whisking continuously to create a smooth batter. Set aside.
  5. Caramelize Pear and Vanilla: Carefully remove the hot skillet from the oven, switch the oven to broil. Add the butter to the skillet and swirl it to coat the bottom. Evenly sprinkle granulated sugar over the melted butter, add sliced Bosc pear and scrape seeds from vanilla bean pod on top. Return skillet to the oven and broil for 4-5 minutes until sugar begins to caramelize, stirring halfway through for even cooking.
  6. Bake Dutch Baby: Remove skillet and switch oven temperature back to 450°F (230°C). Pour the prepared batter evenly over the caramelized pear and vanilla in the skillet. Place skillet in oven and bake for 12-16 minutes or until the Dutch baby is puffed, golden, and fully set.
  7. Serve: Remove from oven and dust the Dutch baby with powdered confectioners sugar to taste before slicing and serving warm.

Notes

  • Use a cast iron skillet for the best heat distribution and browning.
  • Ensure the skillet is very hot before adding the butter and sugar to achieve perfect caramelization.
  • Do not substitute the tapioca starch as it helps create the light texture in this gluten-free recipe.
  • This dish is best served immediately to enjoy the puffed texture before it deflates.
  • The vanilla bean adds a depth of flavor but vanilla extract alone works as well for a simpler version.
  • Adjust the amount of powdered sugar for sweetness according to preference.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Gluten-Free Dutch Baby, Dutch Baby Pancake, Gluten-Free Breakfast, Bosc Pear Recipe, Vanilla Dutch Baby, Grain-Free Pancake, Cast Iron Skillet Dutch Baby

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Find it online: https://theethankitchen.com/gluten-free-dutch-baby-with-vanilla-and-pear-recipe/