Gluten-free Blood Orange Dutch Baby Recipe

Name: Gluten-free Blood Orange Dutch Baby
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggs; 1/2 cups Vanilla Soy Milk; 3 Tablespoons Almond Flour; 3 Tablespoons Gluten-free All-purpose Flour; 2 Tablespoons Blood Orange Juice; 1 teaspoon Blood Orange Zest; ⅛ teaspoons Salt; 3 Tablespoons Coconut Oil; 2 Blood Oranges, Segmented; 2 teaspoons Honey; 1/2 teaspoons Cinnamon; 1/2 cups Sugar; 1/4 cups Water; 1/4 cups Blood Orange Juice; 1/4 cups Vanilla Soy Milk

Servings: persons

3 Eggs
1/2 cups Vanilla Soy Milk
3 Tablespoons Almond Flour
3 Tablespoons Gluten-free All-purpose Flour
2 Tablespoons Blood Orange Juice
1 teaspoon Blood Orange Zest
⅛ teaspoons Salt
3 Tablespoons Coconut Oil
2 Blood Oranges, Segmented
2 teaspoons Honey
1/2 teaspoons Cinnamon
1/2 cups Sugar
1/4 cups Water
1/4 cups Blood Orange Juice
1/4 cups Vanilla Soy Milk

1
For the Dutch baby:
2
1.
3
Preheat oven to 425 degrees F and place a cast iron skillet or other oven safe skillet in the oven.
4
2.
5
Make sure eggs and milk are at room temperature; it helps the Dutch baby get fluffy.
6
Combine all ingredients (except coconut oil) into a large bowl and whisk together until smooth.
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3.
8
Once oven is preheated, remove skillet and carefully add coconut oil.
9
(I used 3 tablespoons coconut oil because my cast iron isnt well seasoned yet.
10
You made need less if you have a well-seasoned skillet.)
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Swirl oil around pan, being sure to bring it up the sides.
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4.
13
Add batter to hot pan and bake for 15-17 minutes until puffy and golden.
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5.
15
Remove from oven and cool.
16
It will sink at this point.
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For the blood orange topping:
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1.
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Segment oranges.
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2.
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Add all ingredients to a small bowl and gently stir to combine.
22
For the blood orange caramel sauce:
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1.
24
Combine sugar, water, and blood orange juice in a medium saucepan.
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Heat over medium high heat and bring to a boil, without stirring.
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2.
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Once the mix has deepened in color (just a few minutes), shut off heat and carefully add soy milk.
28
3.
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Return to medium high heat and boil again for about 2-3 minutes, whisking occasionally.
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4.
31
Remove from heat and carefully pour into a bowl or small dish.
32
If the caramel begins to harden, simply pop in the microwave for 10 seconds to warm up.
33
(Recipe adapted from Smitten Kitchen.)

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 Eggs, 1/2 cups Vanilla Soy Milk, 3 Tablespoons Almond Flour, 3 Tablespoons Gluten-free All-purpose Flour, and more.

Yes, Gluten-free Blood Orange Dutch Baby falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-free Blood Orange Dutch Baby

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions