Gluten-Free Dutch Baby With Raspberries And Coconut

Name: Gluten-Free Dutch Baby With Raspberries And Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup milk dairy or non-dairy; 1 tablespoon fresh lemon juice; 1/3 cup brown rice flour 40 grams; 1/4 cup tapioca starch 30 grams; 3 large eggs; 1 tablespoon maple syrup; 1 pinch salt; 1 1/2 teaspoons vanilla; 1 tablespoon butter or organic vegetable shortening; 1/2 cup coconut cream cold; 1 cup fresh raspberries; 1/2 cup sliced almonds; lemon zest to taste

Servings: persons

1/2 cup milk dairy or non-dairy
1 tablespoon fresh lemon juice
1/3 cup brown rice flour 40 grams
1/4 cup tapioca starch 30 grams
3 large eggs
1 tablespoon maple syrup
1 pinch salt
1 1/2 teaspoons vanilla
1 tablespoon butter or organic vegetable shortening
1/2 cup coconut cream cold
1 cup fresh raspberries
1/2 cup sliced almonds
lemon zest to taste

1
["Preheat oven to 400u00b0F. When it gets to 300u00b0F, place your KitchenAid(R) 5-ply Copper Core 8"" Skillet in the oven to heat it up.", "Stir together the milk and lemon juice. Let sit for 5 minutes. Add the flour, tapioca starch, eggs, maple syrup, salt, and vanilla to your KitchenAid(R) 9-Cup Food Processor with ExactSliceTM System. Then, add your lemon-milk mixture to the Food Processor and process on high for 15 seconds. Scrape down the sides, and process for 10 more seconds. Batter will be thin and frothy.", "Remove the Skillet from your oven and add butter or vegetable shortening, swirling to melt and coat the entire surface. Immediately pour your batter into the hot Skillet and return to the oven for 18 minutes, until pancake is lightly browned and has puffed up.", "While the pancake is baking, whip cold coconut cream in a metal bowl with your KitchenAid(R) 7-Speed Hand Mixer on a high speed until soft peaks form.", "When pancake is finished baking, top with coconut cream, fresh raspberries, almonds, and lemon zest. Serve immediately"]

410

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1/2 cup milk dairy or non-dairy, 1 tablespoon fresh lemon juice, 1/3 cup brown rice flour 40 grams, 1/4 cup tapioca starch 30 grams, and more.

Yes, Gluten-Free Dutch Baby With Raspberries And Coconut Cream 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 Dutch Baby With Raspberries And Coconut Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions