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superfine white rice flour*
almond meal (you can grind your own from whole raw almonds)
unsalted butter, melted
egg white (50 g) at room temperature
to 8 tablespoons (3 to 4 fluid ounces) lukewarm water
*In place of both the superfine white rice flour and potato starch, you can use 1 3/4 cup (245 g) of my basic gum-free gluten free flour blend.