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Sorghum Buttermilk Dutch Baby with Maple Cranberries {gluten-free}

Buttermilk and sorghum flour bake into an extra-custardy, gluten-free Dutch baby. Topped with maple cranberries and thick yogurt, it will make you win brunch.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 -4 servings
Author: The Bojon Gourmet


  • 3 large eggs
  • 1 cup well-shaken buttermilk, (235 ml)
  • 1/3 cup sweet rice flour, (50 g)
  • 1/3 cup sorghum flour, (35 g)
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsalted butter, (30 g)
  • powdered sugar, Maple Cranberries, and plain yogurt (I like Siggi’s plain 4% skyr), for serving


  • Position a rack in the center of the oven and preheat to 450ºF. Combine the eggs, buttermilk, rice and sorghum flours, salt and vanilla in a blender. Puree until smooth, about 1 minute, scraping down the sides of the blender once or twice to make sure the batter is well-combined and free of lumps.
  • Place the butter in a 10” ovenproof skillet (I like cast iron) and place in the oven to melt the butter and heat the pan, 3-5 minutes. Swirl the butter around in the pan to coat it, then pour in the batter and return the pan to the oven. Bake until puffed, golden and cooked through, 18-25 minutes.
  • Remove from the oven and sprinkle all over with the powdered sugar, then cut into wedges and served with dollops of yogurt and cranberries. Should you have any leftovers, they keep well, refrigerated airtight, for up to several days. Reheat in a skillet or hot oven for best results.


Nutritional values are based on two servings.


Calories: 478kcal | Carbohydrates: 46g | Protein: 17g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 297mg | Sodium: 540mg | Potassium: 429mg | Fiber: 2g | Sugar: 9g | Vitamin A: 965IU | Calcium: 248mg | Iron: 1.9mg
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