I modified this buckwheat Dutch Baby from the recipe of HungryGirl pro vida. She modified her recipe from Cast Iron Skillet Cookbook. My Dutch Baby looks nothing like the dutch baby from her recipe. The reason, 100% buckwheat flour. In fact, when I looked on line for Dutch Baby recipes using only buckwheat, there isn't one that I could see, wheat flour was always added. I guess the gluten in the wheat flour helps the Dutch Baby rise. My Dutch Baby is flat as a pancake and solid, but if you are going for gluten free, it really is quite nice. Just don't expect it to be light and airy. In regard to the blueberry lemon sauce, I used maple syrup instead of sugar. It really is quite nice. And instead of whipped cream, I used organic Greek yogurt. I like how it tastes with the blueberries.