The Breakfast Challenge - The Dutch Baby

So it has been about 16 months since I began a life without wonderful, yummy gluten. After a trip to visit family and friends a few months back, the lack of gluten in my life had become a bit discouraging. While I know (knowing is ONLY half the battle) if I don't wish to suffer unbearable migraines and severe tummy upsets, I must continue to endure along this path. However, after wrongly indulging (and suffering, even after using gluten digestive aids--I didn't get sick THAT day, anyways) in an array of gluten free foods, my desire to return to the life of continuous gluten free cooking/baking had been diminished.

Then something amazing happened. My local Costco carried a gluten free pasta. I figured what the heck; it couldn't be worse than anything else I've tried, right? It was even a few dollars cheaper than what I would be able to get at our *Walmart (it's weird, but they actually have a large selection of GF pastas, even more than our Whole Foods did at the time). Eager to see if this could possibly be any better than anything we've tried in the past, I went home, started my sauce and after several hours cooked this pasta. Surprisingly, with minimal stirring, it wasn't sticking together. When it had cooked as the directions stated, it actually not only tasted like (better than) wheat pasta, it actually had the right consistency and texture. Holy cow, this is a miracle! I think I may have found the Holy Grail of pastas. Then came the true test: the family. They actually asked if I was sure I had bought the right pasta, because there was no way this was gluten free. With the return of pasta to our lives, a sudden joy and return of enthusiasm returned for my gluten free journey. (Yeah, sometimes it truly is the little things).

Like many, we have started the routine of school, Seminary and whatever other activities come are thrown our way. As this year I am teaching Seminary (this is a religious class for our high-school aged students that they attend BEFORE school...still uncertain how I was chosen), I have even less time than normal, so I have not been as willing to whip up some waffles, pancakes or even omelets. My day typically begins at 0345 (so I can get my workouts in) and ideally should end at 1945 (7:45 pm); though this has rarely been feasible; bedtime just comes too early. Between exercising, Seminary prep, homeschooling (including lesson prep and grading), cleaning and dinner, I don't have either the time or energy to whip up and flip some pancakes. This lack of ability to prepare a varied breakfast menu has led to a  bit of murmuring from my teenagers, who have not fully embraced the "unprocessed" lifestyle that I am "forcing upon them." Ie. no toaster waffles, instant oatmeal or toaster pastries, thus they have resorted to cold cereal or eggs daily for breakfast, because it appears as following a recipe in the morning is too difficult. Eggs are awesome, just not every day, especially when GF baking requires so many and organic eggs unfortunately don't come cheap. I decided to do something about it. It just happened that I had a bunch of plums that need to be used up because the child that they were especially purchased for, must have been blinded for awhile because she "never saw them" as they were plainly placed on the shelf that is eye level for her in the refrigerator that she opens every day so she could not miss them. Anyways, in my desire to use the plums and quelch my children's murmuring of the unfairness of their lacking of processed breakfast choices (it appears following a recipe in the morning is too complicated for them), I challenged myself to find a solution.

Much to my happiness (and theirs), the first website I clicked on had the almost perfect recipe. I say almost perfect because of course, it wasn't gluten free. Note: I tend to compare a few types of the glutenous versions to a few of the non-glutenous versions and then come up with my own thing, because few of the recipes are what I'm looking for. After a few comparisons, I created a culinary work of art, literally. Not only was this incredibly delicious (I really have been wondering how I could have went my entire 36 25 years without this amazing dish), but it was actually beautiful. To be honest, I am not one for food presentation; the taste and texture is what matters most to me. Presentation is a nice upgrade for special occasions, but most definitely not a requirement. This recipe was amazingly simple; I think the longest part was heating up the oven and possibly slicing the plums (remember, I needed to use them up). So without much further adieu: I present My Dutch Baby, gluten free, of course. **Disclaimer: as I have never tried this in my days of wheat consumption, I have no idea if this is even close to how it is supposed to taste. All I know is even if it's not a close replica, it is outstanding. (Gluten-free phobics approved).

^^Please be sure to check out the Recipe FAQ's before trying my recipes.

Dutch Baby (GF, of course)

      Servings: 4-6

  Prep time: 5-10 min.

            Cook time: 30 min.

Ingredients:

·         2 TBS butter

·         1 cup milk

·         ½ cup (measured w/spoon) buckwheat flour

·         ½ cup (measured w/spoon) oat flour

·         3 eggs

·         1 TBS evaporated can juice

·         Pinch of salt

·         1 tsp vanilla

***desired fruit toppings (apples, plums, berries, etc.)

Directions:

1.      Preheat oven to 425⁰ F w/cast iron skillet (if using skillet).

2.      Add all items, except butter to blender. Lightly blend until all ingredients are incorporated and batter is smooth. Scrape down side and reprocess is necessary.

3.      When oven has reached temp. Melt butter in cast iron pan or use a pie plate and place in oven, just until butter is melted. Ensure sides of skillet or pan are also coated with butter.

4.      Pour batter into skillet or pie pan. Return pan/skillet to oven and bake for 20 min.

5.      Turn temperature down to 375⁰ and bake for another 8-10 min.

6.      When done, turn pancake out onto cooling rack for 2-3 min.

7.      Place on platter and top w/desired fruit toppings. Sprinkle powdered/confectioners’ sugar is desired.

**I used 6 plums, sliced them (left peels on), sauteed them in 1-2 TBS of butter, 2 TBS of sugar and 1 tsp. of cinnamon. After they were soft and warm, I stirred in 1 tsp of vanilla. Amazing.

***This could be easily adapted into a dessert with a slight increase in sugar. A consulting taste tester also suggest an confectioners' sugar icing could be poured over.

    *Wal-mart: I realize that in today's time Walmart is a "hot topic" that people are passionate about. While it is not my preferred store of choice and I do try to minimize my time and money spent there; in the area that I  live in, they have actually been the leaders in choices for organic produce and gluten free foods. Additionally, it just sometimes is just not efficient (in time or gas) to drive 20+ minutes to Whole Foods or Costco to pick something up. Fortunately, the grocery store a few minutes further down the road has begun to catch up and in some things have surpassed Wal-mart in their offerings; I try to go there if I am in need of something. With that said, I understand both the many arguments for and against shopping at Wal-mart and I do not judge others for the way they shop. I just ask that you respectfully do the same.