Sift the gluten-free flour and xanthan gum together.
In a separate bowl beat the egg with the dairy-free milk.
Add half the liquid to the gluten-free flour and beat well.
Then, add the remaining milk and beat again, until all is well blended and smooth.
The batter should be runny so add more dairy-free milk if necessary. Different gluten-free flours need varying amounts of liquid added.
Refrigerate for 1/2 hour before using.
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