1 whole egg
1 egg white
¼ teaspoon salt
½ cup sugar
2/3 cup sifted gluten-free all purpose flour or Bette Hagmans 4 Flour Blend
½ teaspoon xanthan gum
2 tablespoon melted gluten-free butter, cooled slightly
½ teaspoon gluten-free vanilla

If too thin and runny, add another spoon of flour, or cocoa. Beat the eggs and salt in a small bowl with fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color, about 1 min. Add the flour and xanthan and stir slowly until all flour is moistened. Beat another 15 seconds to remove all lumps. Add melted butter and stir until well blended. Bake using pizzelle iron.

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