All Purpose Gluten-Free Baking Flour

5 star rating

September 16, 2007

Cris B. 355 reviews Send Message | Add to Friends

Gluten-Free Flour - Dutch Babies ala Le Roost Lorane

We often serve our B&B guests plate-size Dutch Babies made with white wheat flour, butter, whole cow's or goat's milk, and sea salt. When they are hot, right out of the oven, these puffy, golden bowls or squares are then filled by our guests with their choice of fresh kiwi, strawberries drizzled with King Estate Wineries Pinot Gris vin glace, raspberries, blackberries, blueberries, kiwi, lemon, powdered sugar, Vermont maple syrup, sprinkles of chopped pecans and/or coconut flakes.

I enjoy a Dutch Baby too, but I use Bob's Red Mill Gluten-Free flour, rice milk, butter and salt. No matter which flour you use: for every egg (2-egg mininum) add 1/8 tsp. salt, 1/4-cup flour, and 1/4-cup milk. Combine ingredients together in a blender and mix. Preheat oven to 425-degrees, heating a deep dish round or rectangular ceramic dish, melt butter (if browns, will add a nutty flavor), and pour in the egg mixture. Bake for 15-20 minutes, for a 2-4 egg batch. Enjoy!

Cris B.'s keywords: gluten-free flour, gluten intolerance, baking, breakfast, foods, desserts, wheat-free, dairy

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