Preheat the oven to 450°F with a 10-inch cast-iron skillet on the middle rack.
In a stand mixer fitted with the whisk attachment or with a hand mixer, whisk the eggs on high speed until frothy, about 1-2 minutes.
Add the chestnut flour, millet flour, sweet rice four, milk, salt, and vanilla. Continue mixing on medium-high speed until smooth, about 1 minute. Scrape down the sides with a spatula as needed. (If you don't have a mixer, you can also use a blender.)
Carefully remove the skillet from the oven and add the butter, swirling the pan to melt and coat the whole pan.
Carefully pour the batter into the center of the skillet and gently return the skillet to the oven.
Bake until the edges and center puff up and turn golden brown, about 20 minutes.
Meanwhile, prepare the nectarines. Add the nectarines, sugar, and butter to a medium skillet over medium heat. Cook, stirring constantly, until the sugar begins to turn golden brown and the nectarines soften. Remove from heat and set aside.
Serve the dutch baby warm straight from the oven* topped with powdered sugar, caramelized nectarines, and a scoop of vanilla ice cream (optional).
Notes
*The dutch baby will be most impressively puffed up straight from the oven. After a bit of time out of the oven, it will begin to deflate, but still taste delicious.Adapted from Everyday Gluten-Free
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.