This gluten-free Dutch baby is like Mr. Pancake and Mrs. Crème Brûlée had a baby. It's quick enough for a special, romantic breakfast or dessert for two, and fancy enough to be served to company. The recipe is adapted from Gluten-Free For Good by Samantha Seneviratne.
Total Time
40min
4.3
3 Ratings
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
1/4
cup
Brown Rice Flour
•
1/4
cup
Almond Flour
•
3
Tbsp
Tapioca Starch
•
1/4
tsp
Kosher Salt
•
3
Farmhouse Eggs® Large Brown Eggs
•
3/4
cup
Milk
or Almond Milk
•
1/2
tsp
Vanilla Extract
•
2
Tbsp
Unsalted Butter
or Ghee
•
2
Tbsp
Granulated Sugar
•
1
Large
Bosc Pear
, cut, cored
•
1
Vanilla Bean Pod
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
Place a cast iron skillet on a rack about 6 inches below the oven broiler. Preheat the oven to 450 degrees F (230 degrees C).
2.
Meanwhile, in large bowl, whisk together Brown Rice Flour (1/4 cup), Almond Flour (1/4 cup), Tapioca Starch (3 Tbsp), and Kosher Salt (1/4 tsp).
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