For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
Pizzelles ~ Gluten Free:
In a Kitchenaid Mixer with the Whisk: Add
¾ Cup Sugar
Beat on Medium High Speed until light yellow and thick ribbons fall from the whisk ~ 2-3 Minutes
1 Stick of Melted Butter (8 TBL)
1 TBL. Almond Extract or (2 tsp of Vanilla or Anise Extract)
In another bowl mix with a wire whisk:
1 ¾ Cup Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
2 tsp. Baking Powder
Add half of the flour mixture to the wet ingredients, folding in with a rubber spatula and fold the remaining flour again just until incorporated.
Pre-Heat the Pizzelle Maker.
Mine is by: VillaWare
(Follow the direction for your Pizzelle Maker)
Spray the Pizzelle maker with Cooking Spray
Using a Cookie Scoop,, measure out 1 scoop per-side slightly off center. Close the Lid and bake for about 2 minutes or until desired color. We like them golden brown. Remove with a spatula and cool on a wire rack. Continue until all the dough has been used.
You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix
Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
Bob's Red Mill Flours: http://www.bobsredmill.com/
I used the Pampered Chef Cookie scoop to measure out my cookies evenly
Pampered Chef Cookie Scoop:
Canon PowerShot SX230 HS
Corel ~ Videostudio ProX4 Professional Video Editing Software