Dutch Baby 2.0

My previous Dutch baby recipe was posted back when I was still using gums in my baked goods. Thank goodness I stopped using those! I think they didn't quite agree with me and I've found that I really don't need them - instead I use nothing, flaxseed meal, or psyllium whole husks.

Dutch babies are one of those foods that I grew up with - so they're a total comfort food for me. This recipe makes just enough for two very hungry adults or both Saturday and Sunday's breakfasts for one person. On weekends when my husband has been away at Ultimate tournaments, this has been my comforting breakfast of choice.

Dutch Baby

4 eggs
1 cup almond milk
140 grams all-purpose gluten free flour mix
1 tbsp flaxseed meal
1/2 cup butter (1 stick)
1+ tbsp powdered sugar (optional)



Preheat the oven to 425 degrees.

Place a 10 inch cast iron skillet it the oven with the stick of butter.

In a large bowl, combine the eggs and milk. I like to use a handmixer for this.

Add the flour and flaxseed meal and mix to combine until smooth.

After the butter is melted, add the batter and place back in the oven.

Bake for about 20-25 minutes until the edges are crisp and the center is firm.

Top with powdered sugar and enjoy.


Makes 2 large servings.

What's your favorite comfort breakfast food?