Gluten-Free Cheddar and Corn-Flour Dutch Baby with Roasted Sweet Corn and Cherry Tomatoes
Here, a thin, blender-made gluten-free popover-like batter bakes into a delicate puff of cheesy goodness. Crowned with oven-warmed corn and cherry tomatoes, this gluten free Dutch baby is a stunning, light brunch or supper entrée.
Gluten-Free Cheddar and Corn-Flour Dutch Baby with Roasted Sweet Corn and Cherry Tomatoes
MAKES 1 (8-INCH) DUTCH BABY To serve a small crowd, double the recipe and bake the dutch baby in a 10-inch skillet.
Ingredients
For the Batter:
- 2 large eggs
- 1/2 cup whole milk
- 3 tablespoons corn flour
- 2 tablespoons sweet white rice flour
- 2 tablespoons gluten-free oat flour
- 1/4 teaspoon fine sea salt
- Freshly ground pepper
- 1/3 cup lightly packed grated sharp or extra-sharp cheddar cheese
- 1-1/2 tablespoons unsalted butter
For the Topping:
- 14 cherry tomatoes, halved
- 1/2 cup fresh or frozen corn kernels
- 1 teaspoon extra-virgin olive oil
- Pinch of salt
- Freshly ground pepper
- Handful of basil leaves, slivered
Instructions
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Position a rack in the center of the oven and preheat to 425ºF. Place the eggs, milk, corn flour, rice flour, oat flour, salt, and a few grinds of pepper in the bowl of a blender and blend on low until combined, scraping down the sides as needed. Stir in the cheese.
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Place the butter in an 8-inch ovenproof skillet and warm in the oven to melt, 1 to 2 minutes. Swirl the butter around the pan, then add the batter, return to the oven, and bake until puffed and golden, 15 to 20 minutes.
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Meanwhile, make the topping: on a small rimmed baking sheet, toss together the tomatoes, corn, olive oil, salt, and a few grinds of pepper and roast alongside the Dutch baby until beginning to caramelize, 8 to 12 minutes.
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To serve, toss the basil into the vegetables, spoon into the center of the Dutch baby, slice into wedges, and serve.
Photography Alanna Taylor-Tobin
2 Comments on “Gluten-Free Cheddar and Corn-Flour Dutch Baby with Roasted Sweet Corn and Cherry Tomatoes”
Would using an all purpose GF flour ( I’m thinking Pillbury) effect the outcome?
Hi! It will not be the same but it will likely be delicious as long as you get a good, wet batter to start with!