Pear Dutch Baby, recipe, Gluten-free

Pear Dutch Baby, recipe, Gluten-free

Full Description

Prep Time: 10 minutes

Cook Time: 15 minutesFastandSimpleGFGiveaway1

Total Time: 25 minutes


5 tablespoons (70 g) butter

2 pears, peeled, cored and sliced into 1/4-inch wedges

1 tablespoon (15 g) packed brown sugar

1 teaspoon fresh lemon juice

1/4 teaspoon cinnamon

1/2 cup (120 ml) milk or milk alternative

1/2 cup (70 g) Kumquat’s Gluten-Free All-Purpose Flour Blend {see below}, or gluten-free all-purpose flour

4 large eggs

2 tablespoons (26 g) sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Powdered sugar, for dusting


Preheat oven to 450 degrees F (230 degrees C, or gas mark 8).

Melt the butter in a large ovenproof skillet over medium-high heat. Transfer 2 tablespoons (30 ml) butter to the blender container. Add the pears, brown sugar, lemon juice, and cinnamon to the skillet. Cook for 3 minutes or until the pears begin to soften.

Meanwhile, add the milk, flour, eggs, sugar, vanilla, and salt to the butter in the blender. Blend until smooth. Pour the batter over the pears and transfer the skillet to the oven. Bake for 15 minutes or until the pancake is puffed and golden. Dust with powdered sugar, if desired, and serve immediately.

 Kumquat’s Gluten-Free All-Purpose Flour Blend:

Combine well in a large bowl: 2 1/3 cups (about 300 grams) superfine brown rice flour, 2 cups (about 200 grams) sorghum flour, 1 cup (about 150 grams) sweet rice flour, 1 cup (about 150 grams) potato starch, 1 cup (about 100 grams) arrowroot starch, and 3/4 cup (about 100 grams) cornstarch

Store in the refrigerator.

Recipe found at Ea Stewart Spice RD Nutrition