This gluten free Dutch baby recipe makes a beautiful Dutch baby pancake coated in buttery vanilla peach sauce. The Dutch baby itself is slightly crispy on the edges, perfectly puffy, and just a bit like custard inside. Can be eaten for breakfast…or dessert!
You guys, since the last post there have been some serious changes.
I’ve started hanging out with tons of people who don’t know how to do anything, eat poor quality food and like it, live in closet-sized spaces with people they’ve never met and like that too, drive ancient cars that frequently break down, and call sweat pants and oversized t-shirts “the casual, artistic look.”
I am, of course, referring to college.
So far it’s been okay. There have been low points. Like that time I came home from a long day of classes and remembered the batch of brownies I’d made the day before. (note to self: don’t make brownies unless you plan on giving them away). Or that time I entered “Due Sept 2” on an exam and autocorrect translated it to “Die Sept 2.” That was depressing.
The food. Yes, the food is important. I’m living with a friend in an apartment, so we do have a kitchen. The only problem is that there is a definite time shortage. The first week, I ate a mixture of cereal, brownies, hotdogs, and (ashamed as I am to admit it), gluten.
The second week, we ran out of vegetables and were both too tired or busy to buy more. So I ate cereal, apples and peanut butter, and hotdogs for three days straight.
Now the third week is beginning. Over the weekend I had time to make this gorgeous little peach Dutch baby recipe. It was a relief to actually be able to bake again. And this week I’m determined to eat better food. Because it’s really difficult to survive and be happy and feel okay in class if you’re eating terrible food. There were a few times during the no-veggies stint when I definitely felt a little queasy. My queasiest was when the professor was talking about chemistry. Not sure if that was because of the lack of nutrients or if trying to understand chemistry just naturally makes me sick.
So, you’ll be seeing a new kind of recipe on this blog. I’m planning on branching out into a new section of GF meals that are healthy, budget friendly, really fast, and delicious…in other words, perfect for college students. Because if I continue this diet of brownies and hotdogs I’ll probably die. Maybe I’ll call the new category something like Girl vs. College: Battling the Freshman Fifteen.
This post doesn’t really fit into that category because this dutch baby recipe takes about 45 minutes to make (too long for college mornings). But, BUT, it’s insanely good. And so worth 45 minutes. And 45 minutes isn’t actually that long. And did I mention that I love, LOVE peaches?
Dutch Baby Recipe with Vanilla Peach Sauce
DUTCH BABY INGREDIENTS
1 tablespoon butter
¼ cup rice flour or sorghum flour
¼ cup starch (cornstarch, tapioca starch, arrowroot starch, or potato starch)
½ cup whole milk
1 teaspoon vanilla extract
1 teaspoon maple syrup
PEACH SAUCE INGREDIENTS
1 ½ cups peaches, washed and chopped
2 tablespoons or ¼ cup brown sugar, honey, or maple syrup (depending upon how much sweetness you like—sweeten to taste).
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional—depends if you like pure unmasked peach flavor or a cinnamon undertone. Your choice. Personally I’m a peach purist)
Preheat the oven to 425 degrees F. Put one 10-inch cast iron pan or 2 5-inch cast iron pans in the oven. And, yes, you can use a 8×8 glass baking dish if you are one of those sad people who don’t use cast iron.
While the oven is heating and so is your pan, combine the flour, starch, eggs, milk, salt, vanilla, and maple syrup and use a hand whisk to mix it all together until lumps are gone and flour is evenly incorporated.
Remove your pan from the oven and swirl your 1 T of butter around in it until the edges and bottom are very well coated. If you’re using two little pans, you may need just a bit more butter. It’s totally okay to have some extra butter drifting around in the bottom of the pan.
Put the pan(s) back in the oven for about 3 minutes, just to allow them to heat back up again.
Whisk the dutch baby mix one more time real quick, remove pans from oven, and pour batter in. Put back in as quickly as possible, set an oven timer for 20 minutes, and DO NOT REOPEN THAT OVEN until the time is up.
Meanwhile, make your peach sauce.
In a saucepan, combine the chopped peaches, sweetener of choice, butter, vanilla extract, and cinnamon (optional). Turn the mix to medium high and bring to a boil, stirring frequently. Boil for about 5 minutes (stirring often), until the peaches are very soft and excess liquid has evaporated.
Remove from heat.
When the 20 minutes are up, check your dutch baby. The top should be golden brown and puffy, and the edges should be pulling away from the pan just a bit. If the top isn’t brown enough for your tastes, cook about 5 more minutes. Remove from oven, top with your wonderful peach sauce, add whipped cream (optional, especially do this if you’re eating this for dessert), and devour before your dutch babies lose their divine puffiness.
Did you enjoy this gluten-free dutch baby recipe? Want more dutch babies? Try my Cinnamon Roll Dutch Baby!