Greetings ! My family includes Dutch Baby lovers ! For me to bake this recipe with my food restrictions, I needed to replace your All-Purpose Flour with your Paleo Baking Flour. Also, I cannot have dairy milk, but I can have plain unsweetened yogurt and any of the nut milks. Not knowing which to use, I did a "coin toss" and opted for the plain unsweetened lowfat yogurt that I had in the refrig. As you can guess, my result was nothing like what is in your beautiful photo.
* Was the reason that mine did not puff ONLY because I used a non-gluten flour ?
* Or, was it ALSO because I used the yogurt and was that too heavy versus the thinner consistency of milk in the recipe ? Should I have chosen an oat milk or a cashew-almond milk ?
* Would it help to add a leavening agent ?
* Or, should I give up on this recipe because a proper Dutch Baby can only be made with a gluten flour ?

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