Gluten-Free Recipe: Dutch Babies

by Betty Lissman, Gluten Free Products

An oven omelet with a texture between

a pancake and a soufflé.


  • 1/4 cup butter or margarine
  • 3 eggs
  • 1/2 cup milk or nondairy liquid
  • 1/4 cup gluten free flour
Dutch Babies Omelet.

Preheat oven to 425 degrees.

Melt the butter in a glass pie pan in the oven. Meanwhile, mix eggs and milk in blender. Add flour and blend again. Pour into pie pan with melted butter. Bake 18 minutes in preheated oven. Serve with powdered sugar and lemon juice sprinkled on. It is also excellent with apple sauce or fried apples.

Serve as soon as it comes from oven as it will fall somewhat like a soufflé. Enjoy!