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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.


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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, toss the basil into the vegetables, spoon into the center of the Dutch baby, slice into wedges, and serve.