Gluten-Free Blueberry Dutch Baby
By Joe
Source: America's Test Kitchen.
A gluten-free pancake that puffs dramatically in the oven, studded with juicy blueberries and dusted with icing sugar.
Always check the labels of the products you use.
Method
- 1
Heat Pan. Preheat a 30 cm cast-iron or ovenproof frying pan on the lower-middle shelf as the oven preheats to 220 °C (200 °C fan).
- 2
Blend Batter. Blend 4 large eggs, 240 ml whole milk, 80 g sweet rice flour, 25 g caster sugar, 1 tsp vanilla, 1 tsp finely grated lemon zest and ½ tsp fine salt for about 30 seconds until very smooth.
- 3
Butter Pan. Using oven gloves, move the hot pan to a wire rack, add 42 g unsalted butter in 3 pieces and swirl until melted and the base is coated; quickly pour in the batter and scatter 140 g blueberries over.
- 4
Bake. Return to the oven and bake 17-20 minutes until puffed, deep golden and the berries burst.
- 5
Dust. Dust lightly with 1 tbsp icing sugar and serve straight away, as it sinks quickly once cooled.
Storage
Serve immediately whilst puffed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
6.4 g per serving
12.8 % of the 50 g daily maximum · 25.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30 cm cast-iron or ovenproof frying pan
- oven gloves
- large bowl
- whisk
- wire rack
- blender
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 306 kcal |
| Protein | 9.9 g |
| Carbohydrate | 31.1 g |
| of which sugars | 13.2 g |
| of which free sugars | 6.4 g |
| Fat | 15.5 g |
| of which saturates | 8.1 g |
| Fibre | 1.4 g |
| Salt | 0.98 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
