Gluten-Free Apple Dutch Baby

This gluten-free apple Dutch baby pairs a thin, custard-like center with a raised golden border. Pre-cooked cinnamon apples bring flavor without needing a long bake inside the batter. It is designed for immediate serving: the impressive rim starts settling as soon as the pan comes out.

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Preheat the pan properly

The batter goes into a hot, buttered oven-safe skillet. Set the skillet in the oven while it heats, and use oven mitts for both the pan and its handle. Have the batter and apples ready before taking the pan out so you can fill it and return it promptly.

Keep the outer ring clear

Put the first portion of apples in the middle, leaving roughly an inch around the edge. That border gives the batter space to rise. Save the other half of the apples for the finished pancake. Cooking away most of the apple liquid also keeps the center from becoming unnecessarily wet.

Serve while the edges are crisp

Avoid opening the oven during the main bake. Once the edge is browned and the center is set, bring the pancake to the table quickly. A little collapse is expected and does not mean it failed. Add the remaining apples and a light sugar dusting just before slicing.

Gluten-free ingredient checks

Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.

For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Egg and milk; check the flour blend.

Serving and storage

Best immediately. Refrigerate leftovers in a sealed container for up to 3 days and reheat before serving.

For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.

Emma Collins

Gluten-Free Apple Dutch Baby

This gluten-free apple Dutch baby pairs a thin, custard-like center with a raised golden border.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Apples

• 450 g firm apples cored and thinly sliced
• 40 g light brown sugar
• 1 –1 1/2 tsp cinnamon

Pancake

• 160 g whole milk room temperature
• 4 large eggs room temperature
• 15 g granulated sugar
• 75 g plain gluten-free flour blend
• 1/4 tsp salt
• 1/8 tsp xanthan gum; omit if the blend contains binders
• 55 g unsalted butter
• Powdered sugar for serving

Method

 

1. Combine the apples, brown sugar and cinnamon in a saucepan. Cook covered over medium heat about 5 minutes, until tender. Uncover and cook another 2–3 minutes to reduce the liquid, then set aside.
2. Put a 10-inch / 25 cm oven-safe skillet on the middle rack. Heat the conventional oven to 425°F / 220°C. Blend milk, eggs, sugar, flour, salt and xanthan into a completely smooth, thin batter. Rest 10–15 minutes while the pan heats.
3. Using oven mitts, remove the hot skillet. Add butter and swirl carefully to coat the base and sides. Immediately pour in the batter. Add half the cooked apples to the center, keeping the outer inch of batter clear.
4. Bake about 20 minutes without opening the oven, until the edges have risen and browned and the center is set and golden. Expect the pancake to settle after it leaves the oven.
5. Place the remaining apples in the center, dust lightly with powdered sugar and slice. Serve at once while warm.

Notes

Batter rests 10–15 minutes while the skillet heats
Best immediately. Refrigerate leftovers in a sealed container for up to 3 days and reheat before serving.
Contains: Egg and milk; check the flour blend.
Weigh flour. Check labels and prevent gluten cross-contact.