This week when I was browsing through my collection of cookbooks I came across Allyson Kramer’s cookbook Sweet Eats For All. I bought this book YEARS ago and honestly I do not think I have ever looked at it. Sad but true. But I was in the mood to try something different and I came across a recipe for Gluten Free Pizzelles.
I was hesitant at first because I have tried to make these before using box mix cake mix and a method one of my girlfriends swears by. Mine just didn’t turn out. So I cleaned and wrapped up the Pizzelle press, took it downstairs and it was never to be seen again.
But this recipe had only 10 ingredients (Ha, I think ten is not too bad). So I decided to give it a try. An added bonus was that I did not have to make too many additional substitutions.
The original recipe is located on page 114 and I suggest with some of these recipes that I share that you get to your local library or bookstore and take a look to see the original recipe if you so desire. I will only post what I used and how I made it if it’s in a cookbook, or link back to an original recipe that is online. This cookbook is linked above.
My Ingredients
There were only a few things I needed. And since this book’s base was more of a mix your own flour, that is what I did.
All my flours and starches are Authentic Foods brand. I use Hain corn free baking powder, Bob’s Red Mill Xanthan gum, Watkin’s vanilla (don’t waste your money on the marketing of the more expensive brand this is amazing), Earth Balance dairy free, soy free butter and Bob’s Red Mill golden flax meal. That’s it!
If you don’t have a Pizzelle press I just bought mine off of Amazon. I had high hopes of being able to roll them into a waffle cone, but that didn’t work too well, so I drizzled them with powdered sugar and they were delicious.
My Method
I used a scale to measure my ingredients so that if I want to make them again, I will get the same results. In addition, this is also the best way to make sure you get the best results as well. Have you bought yourself a scale yet?
I preheated the Pizzelle press so it would be nice and hot. I used a little non stick avocado spray but I do not think you need it because the melted butter is really plenty. But this step is really subjective, so do what you think is best.
First I melted the butter and let it cool for at least 10 minutes or more. Next I mixed up the flax meal and water to make the flax eggs and let that gel. Then I whisked together the flour, starches, baking powder and xanthan gum. Once everything was ready I made a well in the center of my flour, added the vanilla, melted butter and additional water and stirred it into a batter with a spatula.
The original recipe did not tell me what the consistency of the batter should be, but mine was thick.
I scooped 1 tablespoon on to each spot and closed the Pizzelle press and let it cook for a few minutes. My press does not have an indicator light so it was trial and error. The hotter it is, in my opinion, the less time it will take. Remove each Pizzelle when they are done and put them on a wire rack.
Once cooled, I sifted some powdered sugar over the top and we all enjoyed these gluten free Pizzelles.
Once you make them, I hope you do too!
Until Next Time!
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Gluten Free Pazzelles
Ingredients
- 1 Cup Earth Balance Dairy free butter sticks (2 sticks melted)
- 6 tbsp Warm water
- 3 tbsp golden flax meal
- 140 grams Brown rice flour
- 80 grams Potato starch
- 80 grams Arrowroot
- 1 tsp Xanthan gum
- 2 tsp Vanilla extract
- 1/4 cup Cold water
Instructions
- Preheat the Pizzelles press. The hotter the better. Grease very lightly if desired.
- Melt the butter sticks and let cool for 10 minutes.
- In a small bowl stir together the golden flax meal and 6 tablespoons and let sit for 10 minutes to gel.
- In another medium sized bowl whisk together flour, starches, xanthan gum, and baking powder.
- Make a well in the middle of the flour mix and add the vanilla, fax egg, melted butter and 1/4 cup of water. Stir it all together with a spatula. Your batter will be thick.
- Place 1 tablespoon of batter onto each Pizzelle print on the press. Close the press and let them cook for a few minutes. I cooked mine for about 2-4 minutes. Watch your press closely to determine your best time.
- Transfer each Pizzelle to a wire rack to cool.
- Dust the top of them with sifted powdered sugar.
- Serve and Enjoy!
Notes
