Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter, (cut into pieces)
  • 72 g (generous 2 1/2 ounces) of sliced white peaches, (skin on or peeled)
  • 1 tablespoon firmly packed light brown sugar
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1/2 cup (120 ml) lactose-free whole milk
  • 1/2 cup (120 ml) low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
  • Pinch Kosher salt

Instruction

  • Position rack in upper third of oven. Preheat oven to 450°F/230°C.
  • Place the butter in a 10 to 12-inch (25 cm to 30.5 cm) ovenproof skillet and melt over medium heat. Add white peaches, brown sugar and ginger and sauté, stirring often, for about 5 minutes or until peaches are softened and a bit caramelized.
  • Whisk eggs well in a mixing bowl. Add milk, flour and salt and whisk together well. Pour the batter into the hot skillet and immediately place in oven.
  • Turn heat down to 425°F/220°C and bake for 12 to 15 minutes or until Ginger Peach Dutch Baby is puffed and golden brown. Remove from oven and serve immediately, divided into 4 servings.