Lady Fingers

4 eggs (whites separated from yolks)

1 cup powdered sugar

1 envelope Dr Oetker vanilla sugar

3/4 cup tapioca flour (Cuisine Soleil)

1/3 cup brown rice flour (Cuisine Soleil)

1 tsp guar gum

1/2 tsp baking soda, gluten-free

1. Preheat oven to 350ºF. Line a cookie sheet with parchment paper.

2. Sift flours, guar gum and baking soda into a bowl. Sift sugar and vanilla sugar into a small bowl. In another bowl, beat egg whites until soft peaks form. Gradually add sugar a little at a time. Beat until a meringue like consistency. Beat egg yolks and gently add to egg whites. Add flour in one shot and delicately fold into egg mixture. Transfer the batter to the pastry bag and pipe 3-inch long Lady Fingers. Bake 10 to 15 minutes. Let cool completly on wire rack.