@SnapdragonQ To be honest, I have never made a Dutch Baby, nor have i ever eaten one that I know of, so forgive me if I am wrong, but they are not a light fluff texture like a souflle. They always looked more like an omlette texture to me. The recipe doesn't have any leavening agent to make it soft & fluffy like a cake either.
Just looking at the different ingredients for the GF flour mixes gives a hint to the difference in results. Sweet Rice Flour is made from "from short-grain
rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules" I can see why this blend produced a heavy Dutch baby. But rice flours don't have a lot of floavor, so the other ingredients came through, giving you a "french Toast" flavor.
The Gold GF flour has a number of "grain" sources, so I can see how those flavors would all mix together and overcome the flavor of the other ingredients - making it seem bland.
Would it work to "cheat" and add a little bit of leavening to the mix to lighten it up? Maybe a 1/8 tsp of baking powder.
Add flavor by adding a little vanilla flavoring.
Just my ideas.
