Gluten-Free Ebelskivers

Ingredients:

• 1 3/4 cups gluten-free flour (I used my standard cake flour blend)
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons granulated sugar
• 3 large eggs, separated
• 1 3/4 cups unsweetened almond milk
• 1 tablespoon soy sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 4 tablespoons melter butter or cooking spray

Instructions:

1. Sift flour, xanthan gum, baking soda, baking powder, salt and sugar in a large bowl.
2. Lightly whisk the milk and soy sour cream until smooth (this somewhat replicates buttermilk).
3. Add cinnamon and vanilla.
4. Lightly whisk the egg yolks and then whisk into milk mixture.
5. Combine wet with dry.
6. Beat egg whites into stiff peaks and then fold into batter.
7. Melt butter and wipe with a pastry brush into Ebelskiver pan, then set over medium/high heat. If using cooking spray, spray liberally.
8. Bring to a medium/high heat and fill 3/4 way with batter, making sure to note where you’ve started and ended to make turning easier.
9. Using a miniature frosting spatula, tongs, a 2-pronged fork or miniature spatula, flip Ebelskivers when they are just starting to pull away from the pan and browning on the bottom. I’ve found confidence and the grace of a ballerina help when turning them without the batter messing all over the pan. Standing with one foot slightly raised and toes pointed somehow also contributes to success. As does giving yourself an extremely low curtsy afterward in celebration.

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