Dutch babies are a favorite in our house and now that we're going gluten free we've been sad to lose some of our favorites. However, this gives me hope! But I'm new to gluten free baking and have a question. My son is also allergic to nightshade (tomato, potato, peppers, eggplant) and so the potato starch in this recipe would need to be substituted. Any recommendations. Thank you in advance!Nikki
Nikki, you should be able to replace the potato starch with either tapioca starch/flour or probably even corn starch although I've never tried the corn starch. Tapioca starch comes from yucca. Generally you can usually sub one starch out with another without an issue. I've done it many times when I run out of one or another. The only recipe where that hasn't worked for me is my pie crust recipe (that was a complete disaster!).