Sift 200g cornstarch into a bowl and whisk in 250ml milk plus 1 sachet vanilla sugar until smooth. Beat in 4 eggs. Let batter rest 30 minutes. Cook like regular pancakes. Serve with melted chocolate, jam, or powdered sugar for a delightful breakfast.
Dissolve 8g baker's yeast in warm water; rest 15 minutes. Combine 100g each rice, chickpea, and corn flour with 1 tsp salt, 1 tsp sugar, 50g arrowroot, and 1 tsp guar gum. Whisk well. Add 2 tbsp oil, 350ml water, and yeast mixture. Knead, rest 30 minutes. Shape in oiled mold, rise 30 minutes. Bake 25 minutes at 150°C. Cool on rack to keep crust crisp.
Mix 130g ground almonds, 135g rice flour, 200g powdered sugar, pinch salt, and ½ tsp baking powder. In another bowl, beat 5 eggs with 115g soft butter and 125ml natural yogurt. Fold in dry mix until smooth. Bake 40-50 minutes at 180°C (thermostat 6).
