Gluten Free Sourdough Discard Dutch Baby
Dutch Babies are an elegant, yet incredibly simple, way to start your day.
"Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day."
A. A. Gill
I don’t know about you, but I love having an arsenal of simple, yet delicious, breakfast recipes. I am not a creature of habit. I really like to eat a variety of things over the week for my meals, especially breakfast. Eggs are a go to at my house, because we have backyard chickens and ducks, which means we have plenty of eggs! However, the same old scrambled or fried eggs can get old. Enter the Dutch Baby. While it doesn’t use a ton of eggs, it does use four, which is a solid use of our eggs. Not to mention, pair it with some fluffy scrambled eggs and some fruit and you have a pretty balanced meal to start your day.
This recipe quickly comes together in the blender, uses up some of your discard, and cooks up in about 17-20 minutes. The hotter your cast iron skillet is before you bake it, the faster it cooks. . .and the more it puffs up in that classic Dutch Baby way. Once cooked, I find it has a custard-like, silky texture. You can sprinkle some powdered sugar over the top and add any fruit your heart desires or you can simply put some butter and maple syrup over the top. My oldest loves this recipe so much she has said, “I want this as my wedding cake”! I got a good giggle out of that. Whether or not she actually has a Dutch Baby at her wedding, is yet to be seen, but I’m willing to bet it is a recipe she one day serves to her own family.
RECIPE
The hotter your cast iron skillet is, the greater the puff of your Dutch Baby. Also, room temp ingredients are important for a good puff! I have had flat ones because I’m impatient when my skillet is heating up and I’ve had great big puffs. Either way, it turns out delicious.
Ingredients:
160 grams whole fat milk (can use dairy free if needed) room temp
4 large eggs, room temp
80 grams gluten free discard
50 grams potato starch
30 grams tapioca starch
25 grams sugar
1 Tbs lemon juice
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp baking powder
70 grams butter, divided
Method:
Preheat your oven to 425 degrees and place 12 inch cast iron skillet in to heat up with your oven. Let your cast iron skillet preheat for at least 15 minutes.
Melt 35 grams of butter.
Add your melted butter and the rest of your ingredients to a blender.
Blend for 30 seconds.
When your skillet is screaming hot, add the other 35 grams of your butter and let melt.
As soon as your butter is melted, pour the batter from the blender into the skillet.
Immediately, and carefully, place your skillet into your preheated oven.
Bake for 17-20 minutes, until golden brown. Do not open your oven door to peek while baking. You want to keep that heat in. Watch through the door with your oven light on.
Remove from the oven, add what ever toppings your heart desires and serve immediately.
Tag me in your pictures of your bakes over on Instagram. I love to see what you all are making! You can reach out with specific questions in the Chat section of Substack. I’d love to help and answer any questions you may have.
Happy Baking!
With gratitude,
Idris Craft