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Mushroom Cheddar Dutch Baby {gluten-free}

Cheesy, savory, gluten-free goodness that works for dinner or brunch.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Author: The Bojon Gourmet


Dutch Baby:

  • 4 large eggs
  • 1 cup (235 ml) whole milk
  • 1/4 cup

    (35 g) sweet white rice flour
(such as Mochiko)

  • 1/4 cup

    (30 g) millet flour
(such as Bob’s Red Mill)

  • 1/4 cup (25 g) GF oat flour (such as Bob’s Red Mill)
  • ½ teaspoon fine sea salt
  • a few turns freshly ground black pepper
  • 1 cup (3 ½ ounces / 100 g) lightly packed grated sharp or extra-sharp cheddar cheese
  • 1 ½ tablespoons (22 ml) ghee (or butter)


  • 1 ½ tablespoons (22 ml) ghee (or butter)
  • 1 small shallot, peeled and diced
  • 8 ounces (225 g) mushrooms (I used a combination of king oyster, maitake, shiitake), cut into pretty pieces
  • 4 tablespoons (60 ml) white wine, rosé, or vegetable broth
  • a few pinches salt
  • 1 cup lightly packed pea greens or arugula
  • 2 tablespoons snipped chives
  • a squeeze of lemon juice
  • freshly ground black pepper


  • Position a rack in the center of the oven and preheat to 425ºF. Have ready a heat-proof 9- or 10-inch skillet.
  • In the bowl of a blender, combine the eggs, milk, sweet rice, millet, and oat flours, salt, and pepper. Blend on medium-low until smooth, then add the cheese and pulse once or twice just to combine.
  • Heat the skillet in the oven for 5 minutes. Remove and add the ghee, coating only the bottom of the pan (leaving the sides ungreased will help the batter rise up the sides of the pan). Pour the batter into the hot pan and bake until puffed and golden, 20-25 minutes.
  • While the dutch baby bakes, heat the ghee in a wide skillet over medium heat. Add the shallot and cook, stirring occasionally, until softened, 3 minutes. Add the mushrooms, salt, and pepper and cook, stirring occasionally, until golden and tender, adding the wine bit by bit if the pan looks dry, about 10 - 15 minutes. Toss in the pea greens to wilt, 2-3 minutes, then finish with chives, lemon, and pepper.


Variation: Sweet Dutch Baby
Omit the cheese and pepper from the batter, adding the zest from ½ medium lemon and 1 tablespoon sugar. Bake as directed, topping with whatever you like (chia jam, fresh fruit, and greek yogurt are my personal favorites!)
I prefer using ghee as the fat to cook both the mushrooms and the dutch baby due to its high smoke point and rich flavor, but feel free to swap in regular butter if you don't have any on hand; just keep an eye on it to prevent burning.
I photographed this dutch baby with fresh pea greens, but they are tastier wilted in with the mushrooms as per the directions.
Pea greens can be found at farmers markets in the spring, but arugula makes a perfect stand-in if none are available.
The dutch baby base is adapted from the Apple Buckwheat Gruyere Puff Pancake in my book Alternative Baker.
Leave the cheese out and it makes a dutchy that can swing sweet or savory.
Nutritional values are based on one of four servings.


Calories: 439kcal | Carbohydrates: 26g | Protein: 19g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 228mg | Sodium: 570mg | Potassium: 444mg | Fiber: 2g | Sugar: 6g | Vitamin A: 805IU | Vitamin C: 3.8mg | Calcium: 309mg | Iron: 2mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!