Comments on: Healthy Dutch Babies topped with a Chunky Blueberry-Maple Sauce

By: carrie @ gingerlemongirl.com

carrie @ gingerlemongirl.com — Wed, 15 Dec 2010 19:20:49 +0000

Those blueberries rolling off of the dutch baby is just making me DROOL! THat looks SO good!! Thank you SO much for sharing this on my “A GF Holiday: Breakfast/Brunch Roundup!”

By: Mindy

Mindy — Wed, 15 Sep 2010 19:11:32 +0000

A suggestion for savory toppings: zucchini and rosemary go very well together, so how about grating the zucchini and a quick saute with rosemary and the oil of your choice (salt and pepper too, if you like) to soften the squash. For that matter, you could use acorn or butternut squash with some sort of maple flavored syrup.

By: Kelly Izzo

Kelly Izzo — Wed, 25 Aug 2010 10:32:53 +0000

I just made this recipe and it was absolutely delicious! I wrote a post about it on my blog (http://kelly-izzo.blogspot.com/2010/08/dutch-baby-souffle-and-my-not-so-baby.html) and referenced your blog. Thanks for posting so many appetizing recipes!!
-Kelly

By: Hannah

Hannah — Mon, 15 Feb 2010 20:01:51 +0000

I have some pre-ground oat flour– would you use a cup or a little less?

By: ~M

~M — Sat, 30 Jan 2010 22:31:53 +0000

My whole family loves these! I wanted to report back that while this recipes works very well with the superfine brown rice flour and Pamela’s as I mentioned above, it does not work as well when I use another whole-grain flour such as sorghum or buckwheat. So I’m sticking with the superfine brown rice flour by Authentic Foods

By: Brooke Fotheringham

Brooke Fotheringham — Mon, 25 Jan 2010 10:07:27 +0000

Oh my goodness! I’ve made this twice now, and freakin’ love it! My sweetie didn’t even seem to mind that it was gluten free. I’m guessing in part because it puffs up even higher than the wheat flour version we used to make.

Like in the variation above, I also used a cast iron pan. I used a mix of chickpea and oat flour. Then I whipped the mix in the blender for an extra long time to get it super bubbly (for extra rising power). And, last but not least, I added a healthy dose of butter in addition to the coconut oil in the pan for extra flavor. Yummy and no ache in the tummy, yay!

By: Insert Dirty Joke Here | Iowa Girl Eats

Insert Dirty Joke Here | Iowa Girl Eats — Fri, 22 Jan 2010 00:32:16 +0000

[...] drawn to a blueberry concoction in the header that made my mouth water! She told me it was a Blueberry Dutch Baby and I was thinking about it all day. Besides the blueberry topping, she also recommends topping the [...]

By: You Spin My Head Right Round | All Vegged Out

You Spin My Head Right Round | All Vegged Out — Sun, 10 Jan 2010 04:28:42 +0000

[...] Dutch Babies [...]

By: ~M

~M — Sun, 04 Oct 2009 05:01:39 +0000

I wanted to report back that THIS RECIPE ROCKS!!!! What a fabulous breakfast/brunch to add to my family’s repertoire! Both my husband and I love it!

My slight changes were:
– I used a cast iron pan.
– I used 3/4 cup Authentic Foods Superfine brown rice flour and 1/4 cup Pamela’s gluten-free all-purpose baking and pancake mix (note: contains almonds and buttermilk).
– I used 4 large eggs, but the smallest ones I could find.

I can’t wait to make this again! My husband wants me to try a savory version with some shredded cheese and green onions, but I’m partial to the slight sweetness of this recipe. He also wants me to experiment using blanched almond flour for some of the flour mix (maybe 1/3 cup almond flour, 1/3 cup brown rice, 1/3 cup Pamela’s) and adding Italian spices to make a sort of breadier version to be used as a pizza crust. Thanks for a great recipe template!

By: ~M

~M — Mon, 28 Sep 2009 20:18:20 +0000

I don’t know if you use Costco, or have a friend who does, but in IL, I can get 18 organic large eggs (Certified Humane raised and handled, whatever that means) for $3.99! That’s less than I was paying for a dozen!