Gluten-Free Dutch Baby with Raspberries and Coconut Cream

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

It was a glorious day whenever my grandma pulled an eggy, billowy, puffed yellow dutch baby from the oven, her coffee cup in one hand and kitchen towel tucked into her skirt. I always wondered how she could create such a wonder in practically no time.

When I got a bit older, Grandma shared her secrets for entertaining with me, and that included easy recipes that looked like she’d spent a whole day preparing. Her dutch baby was one of those recipes, a glorified oven pancake that came together in one bowl from ingredients typically found in a pantry, and was ready to eat in less than 30 minutes.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

With the help of my KitchenAid® appliances, I’ve created a delicious rendition of the classic dutch baby, with raspberries and rich coconut cream. It’s my brunch go-to when I’m hosting my girlfriends. It couldn’t be easier to make, and it’s even gluten-free! To begin, start by preheating your oven to 400°F. When the oven reaches 300°F, place your KitchenAid® 5-ply Copper Core 8″ Skillet in the oven. This Skillet has a 5-Ply Copper Core Design for optimal and even heating, which is essential for baking a nice, fluffy dutch baby.

Dutch Baby step 2

Then, mix together milk and lemon juice and let it sit for 5 minutes. Then, add the flour, tapioca starch, eggs, maple syrup, salt, and vanilla to your KitchenAid® 9-Cup Food Processor with ExactSlice™ System. After 5 minutes, add the lemon-milk mixture to your Food Processor and process on high for 15 seconds. Scrape down the sides, and process for 10 more seconds. The resulting batter will be thin and frothy. I love this Food Processor because it does a really nice job of combining together all these ingredients to make the perfect batter for this recipe.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

When the batter is thin and frothy and your oven is preheated, you’ll remove your Skillet from your oven and coat the surface with butter. Then, pour the batter immediately into the piping hot Skillet and return to the oven to cook for about 18 minutes.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

While that’s cooking, use your KitchenAid® 7-Speed Hand Mixer to whip coconut cream into a dreamy, soft-peaked whipped cream. My Hand Mixer and I are best friends because it’s so portable and easy to use. Plus, it has a nice soft grip handle, making it super comfortable to work with in the kitchen.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

After 18 minutes, your dutch baby will be lightly golden brown. Remove from the oven.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

Immediately top your dutch baby with your whipped coconut cream, almonds, raspberries, and lemon zest, to taste.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

The great thing about this recipe is that you can top your dutch baby with virtually anything. Try topping with almond butter and mini chocolate chips, or perhaps a nice lemon curd with fresh strawberries. You can even make your dutch baby savory by topping with avocado and salsa. The possibilities are truly endless.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

Be sure to share your take on this Dutch Baby with Raspberries and Coconut Cream recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Gluten-Free Dutch Baby with Raspberries and Coconut Cream

Makes 3 servings

INGREDIENTS

1/2 cup milk (dairy or non-dairy)
1 tablespoon fresh lemon juice
1/3 cup brown rice flour (40 grams)
1/4 cup tapioca starch (30 grams)
3 large eggs
1 tablespoon maple syrup
Pinch of salt
1 1/2 teaspoons vanilla
1 tablespoon butter or organic vegetable shortening
1/2 cup cold coconut cream
1 cup fresh raspberries
1/2 cup sliced almonds
Lemon zest, to taste

DIRECTIONS

Preheat oven to 400°F. When it gets to 300°F, place your KitchenAid® 5-ply Copper Core 8″ Skillet in the oven to heat it up.

Stir together the milk and lemon juice. Let sit for 5 minutes. Add the flour, tapioca starch, eggs, maple syrup, salt, and vanilla to your KitchenAid® 9-Cup Food Processor with ExactSlice™ System. Then, add your lemon-milk mixture to the Food Processor and process on high for 15 seconds. Scrape down the sides, and process for 10 more seconds. Batter will be thin and frothy.

Remove the Skillet from your oven and add butter or vegetable shortening, swirling to melt and coat the entire surface. Immediately pour your batter into the hot Skillet and return to the oven for 18 minutes, until pancake is lightly browned and has puffed up.

While the pancake is baking, whip cold coconut cream in a metal bowl with your KitchenAid® 7-Speed Hand Mixer on a high speed until soft peaks form.

When pancake is finished baking, top with coconut cream, fresh raspberries, almonds, and lemon zest. Serve immediately

Gluten-free Dutch Baby with Raspberries and Coconut Cream Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

5-ply Copper Core 8" Skillet
One of the most used pans in any well-equipped kitchen, this versatile skillet is ideal for cooking omelets, pancakes, and quesadillas, as well as sautéing vegetables and searing meat or fish. Learn more

KitchenAid® 5-ply Copper Core 8″ Skillet

KitchenAid® 7-Speed Hand Mixer
The 7-Speed Hand Mixer with Stainless Steel Turbo Beater™ II Accessories, is ideal for powering through heavy ingredients. The Pro Whisk attachment is included and perfect for whipping egg whites to fluffy peaks or whip cream to top your favorite dessert. Learn More

KitchenAid® 7-Speed Hand Mixer

KitchenAid® 9-Cup Food Processor
KitchenAid 9-Cup Food Processor easily slices soft to hard foods with the optimized speeds, from thick to thin. The 3-in-1 Ultra Wide Mouth™ Feed Tube accommodates a variety of sizes of food. Learn More

KitchenAid® 9-Cup Food Processor

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