INGREDIENTS
2 cups
all purpose gluten free flour (I used Better Batter), plus more for sprinkling
1 tsp
xanthan gum (omit if your blend already contains it)
2 tsp
baking powder
1 tsp
kosher salt
1 tsp
granulated sugar (optional)
1 1/2 cups
nonfat Greek-style plain yogurt (Fage brand seems to work best)
2
egg whites (50 g)
2 tbsp
unsalted butter, melted (optional)
1 tsp
garlic salt (optional)