1 egg, 1 tbsp sugar, 1/8 tsp salt, 60ml milk, 5g unsalted butter, 35g gluten free flour, 3/4 tbsp strawberries, 3/4 tbsp blueberries

Methods

Prepare the ingredients. Sift the flour into a sieve and set aside. Wash and dry strawberries and blueberries. Beat the eggs with a whisk (left). Add sugar and beat well, then add milk and salt and beat well (right picture). Add sifted gluten flour (left photo) and beat with a whisk until smooth and grain-free (right photo). Preheat a cast iron skillet in a 200 degree C oven, remove carefully. Add the unsalted butter and shake the pan with heat-resistant gloves to evenly coat the pan (left photo). Pour the batter into the pan, about 1/2 way up the pan, and place it in the lower oven at 200 degrees C for about 20 minutes (right photo). The batter will rise in the oven and bake until the top is slightly charred and golden brown. Remove from the oven, plate as soon as possible (otherwise the crust will collapse), sprinkle with powdered sugar, and serve with "Strawberry Blueberry Dutch Muffins (D