I like to serve this at brunch with the biggest dollop of lemon curd.

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Gluten-Free Brown Sugar Dutch Baby

Served with bourbon vanilla yoghurt, mixed berries & lemon curd

It took me a little while to get this recipe to take off, but now this dutch baby will rise to any occasion.



I'm not the kind to waste space in the kitchen, or in a recipe post! Enjoy it now, without the scroll:


                                                                           


Ingredients


2 large free-range eggs
1/2 cup gluten-free flour
1/2 cup milk
2 Tbsp brown sugar
1/4 tsp salt


                                                                           



Instructions



Preheat your oven to 425 degrees Fahrenheit. On your stovetop, place 2 Tbsp butter in an 8-inch cast iron pan and turn burner to medium low. While butter is melting on the stove, whisk together eggs, flour, milk, sugar, and salt in a mixing bowl. Once fully combined, pour mixture into the melted butter, then the pan goes into the oven for 20 minutes. Take out and let cool slightly until shrink happens, then top to serve as you like. (I suggest a couple heaping spoonfuls of Culina’s bourbon vanilla yoghurt with warmed mixed berries, and Hurley Farms’ delicious lemon curd.)







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