Gluten-Free Savory Dutch Baby with Herbs

A savory Dutch baby with chives, thyme, Parmesan and black pepper in an egg-rich gluten-free batter, baked in a sizzling skillet until puffed and golden, then topped with lemony arugula. A fast brunch or light supper.

Prep: 10 min Cook: 20 min Total: 45 min Serves: 3

At a glance: This easy breakfast recipe yields 3 servings in about 45 minutes (10 min prep, 20 min cook). It uses 12 ingredients — including eggs, whole milk, gluten-free all-purpose flour blend with xanthan gum — and walks through 6 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Savory Dutch Baby with Herbs: When preparing this breakfast recipe, cast-iron skillets can hold residue from earlier breaded or floured cooking; scrub and re-oil yours before use, or use one kept for gluten-free baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Savory Dutch Baby with Herbs: The batter uses a gluten-free all-purpose flour blend instead of flour that contains gluten. Use a flour blend labeled gluten-free, and check labels on any bacon or sausage you add.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Place a 10-inch cast-iron or oven-safe skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes, so the pan gets very hot.
2 Blend the eggs, milk, gluten-free flour blend, salt, pepper and half the Parmesan in a blender for 20-30 seconds, until smooth and frothy. Let the batter rest while the pan heats.
3 Stir the chives and thyme into the batter.
4 Using oven mitts, take out the hot skillet, add the butter and swirl until it melts and foams. Pour in the batter all at once and return the pan to the oven.
5 Bake for 18-22 minutes without opening the door, until the Dutch baby is puffed high, deep golden at the edges and set in the center.
6 Scatter the remaining Parmesan over the top. Toss the arugula with the olive oil, lemon juice and a pinch of salt, pile it in the center and serve right away.

Tips & Notes

Stir the herbs in by hand after blending. Blended herbs turn the batter green and lose their fresh flavor in the savory Dutch baby.
Add cooked crumbled bacon labeled gluten-free or sautéed mushrooms to the savory Dutch baby with the herbs, but keep add-ins to about 1/2 cup so it still rises.
Make the batter up to a day ahead and refrigerate it, then let it warm on the counter for 30 minutes before baking.

Common questions

How long does Gluten-Free Savory Dutch Baby with Herbs take?

Gluten-Free Savory Dutch Baby with Herbs takes about 45 minutes, including resting time: 10 minutes to prep and 20 minutes to cook, for 3 servings.

What should I check before making Gluten-Free Savory Dutch Baby with Herbs with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Savory Dutch Baby with Herbs?

Check eggs, at room temperature, whole milk, at room temperature, gluten-free all-purpose flour blend with xanthan gum before they go into Gluten-Free Savory Dutch Baby with Herbs. Cast-iron skillets can hold residue from earlier breaded or floured cooking; scrub and re-oil yours before use, or use one kept for gluten-free baking. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Savory Dutch Baby with Herbs use?

Gluten-Free Savory Dutch Baby with Herbs relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Savory Dutch Baby with Herbs be stored?

Make the batter up to a day ahead and refrigerate it, then let it warm on the counter for 30 minutes before baking.

Learn More

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

Recipes and images may be created with AI assistance. They pass automated checks, and the team reviews flagged items.