Pancakes

Makes about nine 4-inch-wide pancakes

Wrap leftover pancakes individually -- they freeze well. To reheat, zap two wrapped pancakes in the microwave on high for 30 to 45 seconds. Unwrap, and toast on medium in a toaster oven until slightly crisp.

1/2 cup white rice flour
1/2 cup millet flour
1/2 cup tapioca starch (or tapioca flour)
1 Tablespoon sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/2 tsp. Xanthan gum
1/4 cup canola oil (or melted GFCF margarine)
1 cup liquid DariFree (or other milk substitute; Almond Milk works well)
2 tsp. apple cider vinegar

In a small bowl, whisk together the rice flour, tapioca starch, sugar, baking powder, baking soda, and salt.

In a larger bowl, mix together the oil, DariFree, and Cider vinager. Add dry ingredients, whisk to combine -- there will be some lumps.

In a small bowl, combine the egg replacer and boiling water, and use a small wisk or a fork to beat thouroughly until it has the consistency of stiffly beaten egg white. Fold this into the batter until just combined.

Heat a large non-stick frying pan or lightly-greased griddle. Pour batter 1/4 cup at a time, and cook until the edges get dry and bubbles form. Turn over, cook 1 or so minutes more, remove to a warmed plate.