To make gluten free pizzelle,
Melt butter and set aside to cool. In a mixing bowl, whisk eggs (or substitute listed) and sugar until light, approximately 3 minutes. Stir in cooled butter and extracts.
Whisk together the gluten-free flour and baking powder in a small bowl, then stir into the larger bowl with egg mixture. The batter will be tacky and wet, but stiff.
If directed with your Pizzelle Iron instructions, brush the pizzelle plates with a small amount of cooking oil, then preheat the Pizzelle Iron. Once hot, spoon 1 -1 ½ teaspoons of batter into the middle of each plate. Depending on the size of your Pizzelle Iron, you may need slightly more or less batter.
Close the lid and the batter should spread across the entire pattern. Follow manufacturer’s directions for how long to cook each pizzelle; with my iron, it takes approximately 3 minutes for each set of two pizzelles. Transfer cooked pizzelles to a wire rack to cool or immediately wrap around a dowel or cone to form tubes for cream-filled pizzelles or press into ramekins to form cups. Repeat with remaining batter, re-oiling pizzelle plates if necessary.
Allow pizzelles to cool completely before serving or storing. If they become soft after storing or freezing, arrange in a single layer on a cookie sheet and bake in a 300° F oven for 3-5 minutes to restore crispness.
Makes approximately 40 4-inch pizzelles.
To make the cream filling, using a whisk attachment on an electric mixer, cream the butter and cream cheese. Once smooth, add the sugar and vanilla paste. Whip until light and smooth.
Fill a piping bag or plastic bag with a small corner cut out. Pipe into cooled and formed pizzelles by piping in one side and then the other.