Pizzelles

• 1.3 ounces potato starch (about 1/4 cup)
• 1.05 ounces sweet white sorghum flour (about 1/4 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1/2 cup granulated sugar
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup warm water
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1/2 teaspoon anise extract
• 2 large eggs
• 1 large egg white
• Cooking spray
• 1/4 cup powdered sugar

1. Preheat pizzelle iron.
2. Weigh or lightly spoon potato starch and flours into a dry measuring cup; level with a knife. Combine potato starch, flours, granulated sugar, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk.
3. Combine 1/4 cup warm water and next 5 ingredients (through egg white) in a large bowl; stir with a whisk. Slowly add flour mixture to egg mixture; stir with a whisk until smooth.
4. Coat pizzelle iron with cooking spray. Spoon 1 tablespoon batter onto hot iron, spreading batter to edges. Cook according to manufacturer's instructions. Repeat procedure with remaining batter. Top pizzelles with powdered sugar.
5. Remove hot pizzelle from iron; wrap around a cannoli mold or the handle of a large wooden spoon, overlapping edges of shell. Remove shell from mold; cool on a wire rack.

starch, sweet white sorghum flour, flour, granulated sugar, xanthan gum, baking powder, salt, warm water, butter, olive oil, anise, eggs, egg white, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/pizzelles (may not work)