Apple Dutch Baby {gluten-free}

I’ve made regular wheat flour versions of Apple Dutch Baby recipes many times, but now I like to try to use gluten-free flours whenever I can (this makes me feel better about eating croissants on the weekends). Experimenting with different gluten-free flours, adding different starches, etc. has led me to the conclusion that with this recipe, almost anything goes. 

All the gluten-free versions that I’ve tried have turned out really well, and didn’t really seem any different in texture or flavour than the wheat flour version, except that they maybe don’t puff up quite as much. In this particular version I’ve used oat flour, as it’s reliably good in any kind of pancake, but recently I’ve been using mostly chestnut, and in the past, mixtures with sorghum and millet flours successfully.

Apple Dutch Baby
Serves 1-2:

1/4 cup (60ml) oat flour (or other gluten-free flour)
2 tablespoons (30ml) potato starch
pinch of salt
2 eggs
1/2 cup (125ml) soy milk
3 tablespoons (about 42g) butter for pan
1 apple
1 tablespoon (15ml) coconut sugar, or brown sugar
cinnamon to sprinkle over apples

Place a 9″-10″ diameter cast iron frying pan on stovetop over medium heat.

Preheat the oven to 400°F.

Blend together all the dry ingredients in a mixing bowl.

Pour the milk into a measuring cup, and slowly start adding this to the dry ingredients, blending well with a whisk in between each addition so that there are no lumps.  Once you have all the soy milk blended with the dry ingredients, beat the eggs into the batter. Let stand at room temperature while you prepare the apples (pancake will turn out better if the batter rests at room temperature for a while).

Core and slice apple. Melt butter in cast iron pan, add apple slices and cook, flipping once, for about five minutes, or until soft. Sprinkle the tablespoon of coconut or brown sugar over the slices, and a sprinkling of cinnamon to taste.  Cook until the sugar has melted.

Give the batter another whisking, and pour it over the apple slices in the pan, then transfer the pan to the oven.  Bake for 20 minutes without opening the oven door.

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