I have been absolutely dying to make this Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream, and Lemon and have finally found some time to do so. It required my wife and daughter to leave because their insatiable sweet tooth would never allow me to plate this up in time to take a picture, so needless to say they were not around for the making of this. This may sound weird, but I’ve literally been wanting to make this for 20 years.
We had an exchange student from Ulm, Germany while I was a freshman in high school and she used to tell me how German pancakes, or Pfannkuchen’s, were the absolute best. While she never got around to making them for us, I’ve been waiting for the perfect opportunity to do it myself. In the past few years I have been seeing Dutch Babies, or German Pancakes, show up in every food newsfeed I subscribe to. This has brought back tons of great memories with our exchange student Anke, so I figured I would give it a whirl.
I wanted to experiment using
Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour because I’ve heard some amazing things about it from a few strict gluten free friends who are phenomenal bakers. I have to say that I was absolutely blown away at the results. No one would ever know this Dutch Baby was gluten free, I mean no one. I’m pretty sure my gluten free friends wouldn’t even believe me the results are so similar to that of the original recipe. When it says 1-to-1, it is literally that, which makes it so convenient to convert any baking recipe to gluten free.
Now that I know how easy it is to make these Dutch Babies I’m a little annoyed our exchange student never attempted them. You mix the dry, mix the wet, and combine them and bake. I mean seriously what in the world is so hard about that?
Once the batter is made set it in the refrigerator to rest for 10 minutes, and in the meantime place your cast iron skillet into the 375°F pre-heated oven to get it nice and hot. When it’s time to bake, take the pan out place some butter in it, and after it has melted pour the batter in and bake it. You’ll notice the batter will start to rise around the outside of the pan while the center of it will stay relatively even. Don’t worry it won’t spill over.
Once the Dutch Baby is done cooking you can let it sit and cool slightly before serving. For the mascarpone whipped cream simply whip some cold heavy whipping cream in a standing mixer on high speed with sugar until stiff peaks are formed. Next, whisk in some mascarpone and vanilla and you are good to go. I finished off the Dutch Baby with some mixed fresh berries, the mascarpone whipped cream, and some fresh lemon zest. This thing is seriously amazing, it is a must try and for all my gluten free friends out there, you’re welcome.
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish! 
We had an exchange student from Ulm, Germany while I was a freshman in high school and she used to tell me how German pancakes, or Pfannkuchen’s, were the absolute best. While she never got around to making them for us, I’ve been waiting for the perfect opportunity to do it myself. In the past few years I have been seeing Dutch Babies, or German Pancakes, show up in every food newsfeed I subscribe to. This has brought back tons of great memories with our exchange student Anke, so I figured I would give it a whirl.
I wanted to experiment using Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour because I’ve heard some amazing things about it from a few strict gluten free friends who are phenomenal bakers. I have to say that I was absolutely blown away at the results. No one would ever know this Dutch Baby was gluten free, I mean no one. I’m pretty sure my gluten free friends wouldn’t even believe me the results are so similar to that of the original recipe. When it says 1-to-1, it is literally that, which makes it so convenient to convert any baking recipe to gluten free.
Now that I know how easy it is to make these Dutch Babies I’m a little annoyed our exchange student never attempted them. You mix the dry, mix the wet, and combine them and bake. I mean seriously what in the world is so hard about that?
Once the batter is made set it in the refrigerator to rest for 10 minutes, and in the meantime place your cast iron skillet into the 375°F pre-heated oven to get it nice and hot. When it’s time to bake, take the pan out place some butter in it, and after it has melted pour the batter in and bake it. You’ll notice the batter will start to rise around the outside of the pan while the center of it will stay relatively even. Don’t worry it won’t spill over.
Once the Dutch Baby is done cooking you can let it sit and cool slightly before serving. For the mascarpone whipped cream simply whip some cold heavy whipping cream in a standing mixer on high speed with sugar until stiff peaks are formed. Next, whisk in some mascarpone and vanilla and you are good to go. I finished off the Dutch Baby with some mixed fresh berries, the mascarpone whipped cream, and some fresh lemon zest. This thing is seriously amazing, it is a must try and for all my gluten free friends out there, you’re welcome.
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish! 
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