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Gluten-Free Pizzelles Recipe

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This recipe for Gluten-Free Pizzelles, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gluten Free & More


Dee’s Cookie Flour Blend


2¼ cups brown rice flour
¾ cup potato starch (not potato flour)
½ cup tapioca starch/flour

1. Combine ingredients until well blended. Refrigerate in a tightly sealed container until used.

Each ½ cup contains 281 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 63g carbohydrate, 2g fiber, 0g sugars, 4g protein, 43Est GL.

Gluten-Free Pizzelles

3½ cups Dee’s Cookie Flour Blend
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon xanthan gum
6 large eggs, room temperature
1½ cups sugar
2 cups shortening, melted
4 teaspoons pure vanilla extract or 1½-2 teaspoons gluten-free anise extract
-Oil spray, for pizzelle iron
-Confectioners’ sugar, for dusting

1. Sift together flour blend, baking powder, salt and xanthan gum. Set aside.

2. Using an electric mixer with a whisk attachment, beat eggs on high speed 5 minutes. With mixer running on medium speed, slowly add sugar, 1 tablespoon at a time. When all sugar is added, beat another minute on high speed. Mixture will increase in volume and will be light yellow in color. Slowly add melted shortening and flavor extract, beating on medium-low speed. (Beaten eggs will deflate a bit.)

3.Add sifted dry ingredients to mixing bowl and blend ingredients by hand with a rubber spatula.
4. Let batter stand 30 minutes to set before using. At this point, you can wrap the dough and refrigerate for future use. Refrigerated dough must sit at room temperature 1 to 2 hours to warm up before using the pizzelle iron.
5. Place the pizzelle iron on a sheet of parchment paper to catch drips and preheat at least 10 minutes.
6. Lightly spray pizzelle iron grids with oil. Using a small cookie scoop, drop batter onto the center of each pizzelle pattern and slowly close the lid. The iron will steam as the cookie bakes. Wait 30 seconds and open the lid. The pizzelle should be lightly browned. If not, close the lid and bake 10 seconds more. Repeat until all batter is used. Remove pizzelles with a wooden coffee stirrer. (Place stirrer under the center of the pizzelle and lift.) Make sure the iron remains greased, so pizzelles don’t stick.

Gluten-Free Pizzelle recipe

7. As pizzelles cool, they can be stacked. When cool, sift confectioners’ sugar lightly over each cookie. To store, wrap pizzelles in plastic wrap and keep at room temperature 1 week. For longer storage, wrap in plastic wrap and freeze up to 1 month.

For Egg-Free Pizzelles, omit 6 eggs. Reduce shortening to 1½ cups. Add 1 extra teaspoon of vanilla or anise flavoring. Combine ¼ cup flax meal or ground chia seeds with 3/4 cup warm unsweetened applesauce. Add ¼ cup arrowroot powder or cornstarch to dry ingredients. Use these to replace eggs in step 2. Add 1 tablespoon of water (more if necessary) to thin batter if it seems too thick; mix well

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