Gluten Free Pizzelle Recipe
Gluten free Pizzelles are delightful, light and crispy wafer cookies hailing from Italy.
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Servings: 40 -45 pizzelles
Calories: 72kcal
Ingredients
Pizzelle
- 10 Tbs. butter or vegan alternative melted and cooled (e.g. Earth Balance® Buttery Sticks)
- 3 eggs beaten (OR for vegan: 2 Tbs. flaxseed meal mixed with 6 Tbs. hot applesauce PLUS 2 Tbs. arrowroot powder + 2-3 Tbs. water)
- ¾ cup granulated sugar
- 1 Tbs. pure vanilla extract
- 1/2 tsp. almond extract (or anise or lemon)
- 2 cups gfJules™ Gluten Free All Purpose Flour
- 2 tsp. baking powder
- Confectioner’s sugar for dusting
Cream Filling (optional)
- ½ cup butter or non-dairy alternative softened (e.g. Earth Balance® Buttery Sticks)
- 4 oz. cream cheese vegan options: Kite Hill®; Follow Your Heart®
4 oz. cream cheese (vegan options:
- ½ cup confectioner’s sugar sifted
- ½ tsp. vanilla paste I like Nielsen-Massey or ½ vanilla bean, split and scraped
Instructions
- 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.
Nutrition Facts
Gluten Free Pizzelle Recipe
Serving Size
1 pizzelle w/o filling
Amount per Serving
Calories
72
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Cholesterol
23
mg
8
%
Sodium
24
mg
1
%
Carbohydrates
10
g
3
%
Sugar
4
g
4
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.