A gluten free pizzelle recipe sure to make your Italian grandma proud. They’re crisp, but too crisp to mold into your favorite shapes. Serve these little circle gems flat topped with custard, whipped cream, or ice cream. Another option is to mold them around a cone to fill with ice cream or whipped cream. You can also shape them into cups and fill your favorite custard, mousse, or ice cream. They also make a great substitute for gluten free cannoli shells.
Gluten free pizzelles, a thin crisp cookie that you can mold into shapes to fill with whipped cream or ice cream; or pile on your favorite filling atop a flat pizzelle.
2 large eggs
1/2 cup sugar (or evaporated cane juice for refined sugar-free)
6 Tablespoons unsalted butter (or dairy-free spread), melted and cooled
2 teaspoons pure vanilla extract
1 teaspoon anise, lemon, almond or more vanilla extract
1/2 cup + 2 Tablespoons white rice flour (or brown rice flour)
1/2 cup Bob's Red Mill non-GMO cornstarch (or potato starch for corn-free)
1 1/3 teaspoons gluten-free aluminum-free baking powder (Rumford or Featherweight is corn-free)
1/4 teaspoon xanthan gum (or guar gum)
Pinch of fine sea salt
In a medium-size bowl, whisk the rice flour, cornstarch, baking powder and salt together; and set it aside.
In a larger, bowl, whisk the eggs, sugar, butter, vanilla, and anise together in a large bowl. Add the dry ingredients to the wet ingredients a little at a time and stir until fully incorporated. The batter should be thick and sticky (thicker than pancake batter, but much softer than cookie dough). Set the batter aside for 10 minutes.
Preheat your pizzelle press (aka pizelle maker) according to the manufacturer's instructions.
Scoop a heaping tablespoon of batter using a measuring tablespoon. Using a butter knife, scoop it out onto one of the pizzelle press molds, almost in the center, but just a little behind it. Repeat for however many plates/molds your press has.
Close the lid slowly and press down firmly or lock the press. Bake the pizzelles until they are lightly golden brown, about 30 seconds. Remove them from the press by lifting them up using a heat-resistant rubber spatula and transfer them to a flat surface to cool. (They will be very soft but will harden quickly.) As an option, you can immediately mold them into cups or cones to fill with whipped cream, ice cream, etc. Just do not allow them go cool until you shape them. In addition, prior to cooling, you may use kitchen scissors to trim off any excess so they are perfectly shaped.
For a dairy-free version you may use oil as a substitute for the butter, but they will turn out too crispy. Therefore, try using tapioca starch instead of cornstarch or potato starch.
Add 3 tablespoons unsweetened gluten free cocoa powder plus 3 tablespoons sugar to make gluten free chocolate pizzelles.