Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or an oven-safe skillet in the oven to heat up.
In a blender, combine the eggs, milk, gluten-free flour blend, xanthan gum (if using), and salt. Blend on high speed until smooth, about 1 minute.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet, swirling it around to melt and coat the bottom and sides of the skillet.
Pour the batter into the hot skillet, over the melted butter. Return the skillet to the oven.
Bake for 20 minutes, or until the Dutch baby is puffed and golden brown. Avoid opening the oven door during the first 15 minutes of baking to ensure it properly puffs up.
Remove from the oven and serve immediately. Serve with your favorite toppings and enjoy!
Notes
Use room temperature ingredients for the highest rise.
Easily double the recipe using 2 skillets.
You can blend the ingredients and keep the batter at room temperature for up to 30 minutes before baking.
To store: Store this gluten-free Dutch baby in an airtight container in the refrigerator for up to 2 days.