Gluten-Free Sourdough Dutch Baby
Crispy edges, custardy center, and the perfect way to use up sourdough discard (or active starter).
Ingredients
- 3 eggs
- 2/3 cup sourdough starter active or discard
- 1/3 cup whole milk
- 1/3 cup 1:1 gluten-free flour
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tbsp maple syrup
- 3 tbsp butter
- maple syrup, fresh fruit, powdered sugar, or whipped cream for topping optional
Instructions
- Heat oven and a 10” cast iron skillet to 425°F
- Add everything except butter to a blender and blend until smooth
- Carefully remove hot skillet, add butter, and let it melt
- Pour in batter and bake 20 minutes (don’t peek!)
- Top with powdered sugar, fresh fruit, maple syrup, or whatever you love.
Don't have a gluten-free sourdough starter? No problem. You can simply use 1/3 cup more flour and 1/3 cup more milk in place of the 2/3 cup starter.
pour slowly so the butter doesn't end up on top of the batter. This will cause it to not puff as it should. A little on the edges is totally fine.