GF Dutch Baby with Smoked Salmon
Recipe by Jaclyn Irwin
Ingredients
10
Time
25m
Serves
4
This gluten-free dutch baby is so easy to make and perfect for a weekend breakfast or brunch. Topped with smoked salmon, crème fraîche, capers, red onion and dill, it’s a delicious savoury option.
Breakfast
30-Minute Meal
Gluten-Free
Ingredients
3
Large Eggs
3/4cup
Gluten-Free All-Purpose Flour
3/4cup
Reduced Fat Milk
1/4tsp
Sea Salt
2Tbsp
Unsalted Butter
1/3cup
crème fraîche
3oz
Smoked Salmon
1/4small
Red Onion
1Tbsp
Capers
2Tbsp
Fresh Dill
Instructions
1
Preheat the oven to 425℉ and place a 10” cast iron skillet in the oven while it preheats.
2
In a blender combine the eggs, flour, milk and salt. Blend until completely smooth.
3
Once the oven is preheated, remove the skillet and melt the butter, swirling to coat the pan. Pour in the batter and immediately return to the oven. Bake for 16 to 20 minutes, until puffy, golden and cooked through.
4
Top with crème fraîche, salmon, onion, capers and dill. Slice and enjoy.
5
Note: This recipe was tested using Bob’s Red Mill One-to-One Gluten-Free flour.
6
Substitutions: No crème fraîche: use goat cheese, cream cheese or sour cream.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
