Apple Dutch Baby

I love breakfast. It's the one meal I hate to miss. In college, hubs and I went out to breakfast frequently. (Pancakes with strawberries and whipped cream still bring back memories) Now that we have three small children, one gluten intolerant and two that seem like ticking time bombs, our breakfasts out are few and far between. When they do happen, they're more like lunch because it's nearly impossible to get everyone out of the house before noon. Since we don't go out much, I've had to learn how to make our favorite items at home and without gluten so Tink can enjoy then too. French toast, buttermilk pancakes and waffles are all part of my repertoire now. The most unique, though, has to be the apple Dutch baby. The first time I ever saw a Dutch baby was in high school when I had breakfast with my former Spanish teacher. His wife ordered one and told me I had to try it. It was a traditional Dutch baby, no apples, no cinnamon. Instead it was served with lemon wedges and powdered sugar. It was delicious. A few months ago I was thumbing through my Betty Crocker cookbook and happened on a recipe for a Dutch baby. I'd never attempted it before and, feeling daring, I thought I'd create a gluten free version. I didn't know if it would puff up appropriately or needed xanthan gum to hold it together. I tried variations with different leaveners, but discovered they weren't necessary. The xanthan gum wasn't either. The eggs do their job, not only creating the "puff" but also holding it together. And, as usual, Tink wanted nothing to do with it. She wouldn't even try a bite.

Apple Dutch Baby

1T butter
2 eggs
1/2 cup gluten free flour
1/2 cup milk
1/4 tsp vanilla
2T brown sugar + 1/4 tsp cinnamon
1 cup thinly sliced peeled apple

Preheat oven to 400F. Melt butter in a pie plate in the oven. In a small bowl, beat eggs. Whisk in flour, milk, vanilla and salt until smooth. Swirl melted butter to coat bottom of pie plate evenly Sprinkle cinnamon sugar mixture over the melted butter. Arrange apple slices in a single layer over the butter and cinnamon sugar. Pour in batter. Bake 20-25 minutes or until golden brown. Immediately loosen the edges with a knife and turn over on a plate. Sprinkle with powdered sugar. Serve immediately.