Gluten-Free Blueberry Dutch Baby
Inspired by techniques from America's Test Kitchen.
A gluten-free pancake that puffs dramatically in the oven, studded with juicy blueberries and dusted with icing sugar.
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Method
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Equipment
- 30 cm cast-iron or ovenproof frying pan
- oven gloves
- large bowl
- whisk
- wire rack
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 314 kcal |
| Protein | 9.9 g |
| Carbohydrate | 33.2 g |
| of which sugars | 15.2 g |
| of which free sugars | 8.4 g |
| Fat | 15.5 g |
| of which saturates | 8.1 g |
| Fibre | 1.5 g |
| Salt | 0.98 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 4 large eggs
- 240 ml whole milk
- 80 g sweet (glutinous) rice flour
- 25 g caster sugar
- 1 tsp vanilla
- 1 tsp finely grated lemon zest
- 3 g fine sea salt or table salt about ½ tsp
For the pan
- 42 g unsalted butter
- 140 g blueberries
- 12 g icing sugar, for dusting about 1 tbsp
- 1
Heat Pan. Preheat a 30 cm cast-iron or ovenproof frying pan on the lower-middle shelf as the oven preheats to 220 °C (200 °C fan).
- 2
Blend Batter. Blend 4 large eggs, 240 ml whole milk, 80 g sweet rice flour, 25 g caster sugar, 1 tsp vanilla, 1 tsp finely grated lemon zest and ½ tsp fine salt for about 30 seconds until very smooth.
- 3
Butter Pan. Using oven gloves, move the hot pan to a wire rack, add 42 g unsalted butter in 3 pieces and swirl until melted and the base is coated; quickly pour in the batter and scatter 140 g blueberries over.
- 4
Bake. Return to the oven and bake 17-20 minutes until puffed, deep golden and the berries burst.
- 5
Dust. Dust lightly with 1 tbsp icing sugar and serve straight away, as it sinks quickly once cooled.
Storage
Serve immediately whilst puffed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
